Job Description

Under the direct management of the Director of the Lake Arrowhead Lodge- Conference Center & Family Resort (LAL) and the Housing and Hospitality Senior Director of Food & Beverage, the Food and Beverage Director is responsible for the management of the overall food service operation at the conference center including all food and beverage outlets, Lodge Dining, Banquets, Social Events, On Property Deliveries and Special Events.

The physical LAL food and beverage portfolio consists of 10,000 sq ft if meeting and event space. Event and Meal capacity of 400+ guests and is equipped to host a wide array of academic, conference and social events. LAL food and beverage is estimated to operate within a projected $5 million budget and employ approximately 50 team members including 3 managers and supervisors. Team members deliver products and services utilizing the highest standards of the hospitality industry and culinary arts.

The environment is high-volume and fast-paced and the successful candidate will require an in-depth industry knowledge and demonstrated experience in guest service, leadership, strategic planning, food production, alcoholic beverage service, and operational and personnel management. Extensive experience in the capital development of multi-million-dollar restaurants from conception to construction to operation and in quickly and effectively assessing and implementing menu and service changes to stay ahead of guests’ needs; all which are essential attributes needed for success. Incumbent must be able to work a varied schedule that may include nights, weekends and holidays.

Job Qualifications

Bachelor’s degree in hotel, food and beverage or hospitality management or related field and at least 7 years of progressive experience and responsibility in a food and beverage management position or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.
Required

Advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
Required

Demonstrated skill in managing fiscal, human and capital resources. Review current and prior performance and identify performance above and below budget/target.
Required

Skill in recognizing long-range objectives based on documented strategic and tactical planning.
Required

Demonstrated record of budget preparation, analysis, and controlling costs of multi-million dollar budgets.
Required

Demonstrated knowledge of financial long-term planning which allows for growth and change to physical inventory.
Required

Demonstrated skill in leadership and supervision of managers and line team members.
Required

Working knowledge of organizational assessment, training, and performance management.
Required

Ability to recruit, interview, hire, manage, and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, and providing training.
Required

Excellent analytical skills to organize data and material to draw appropriate conclusions and make recommendations for solution, decision-making, and problem solving.
Required

Ability to effectively resolve customer complaints and to maintain a high level of customer satisfaction and quality.
Required

Ability to quickly establish rapport, professional credibility and cooperative working relationships among all levels of the organization and campus.
Required

Must possess effective organizational skills and be able to function under time constraints and deadlines with attention to detail.
Required

Skill in negotiating and exchanging ideas with others to formulate policies and programs and to arrive jointly at decisions, conclusions or solutions.
Required

Must possess excellent knowledge of food, kitchen and off-premise catering operations; As well as have experience in high volume production environments, upscale restaurants and high-volume lounges, and high-end banquet operations.
Required

Demonstrated computer skills, proficient with MS Office (Word, Excel, Outlook, PowerPoint etc.)
Required

Skill in public relations in communicating on a day-to-day basis with guests, vendors, and other customers.
Required

Must have excellent strategic planning skills coupled with the ability to deliver results through effective time management.
Required

Understanding of food service, quick-chill equipment, product trends and food costs.
Required

Strong presentation, problem solving and negotiation skills are required.
Required

Ability to drive a University vehicle to travel to offsite locations for site inspections, product and personnel delivery and meetings.
Required

Ability to work a varied schedule that may include nights, weekends and holidays.
Required