Food and Beverage Director
Under the direct management of the Senior Director of Food & Beverage and guidance from the General Manager, LCC the Food & Beverage Director is responsible for the management of the overall food service operation at the conference center and the Off-Premise Catering division including all food and beverage outlets, room service, bar service and banquets.
The physical LCC food and beverage portfolio consists of one 160 seat full-service restaurant with production and dining capabilities, room service and a bar and lounge. LCC food and beverage is estimated to operate within a projected $9 – $15 million budget and employ approximately 52.55 team members including 4 managers and supervisors. Off-premise catering production (aka UCLA Catering) operates with a $7.5 million budget and employs approximately 160 team members including 11 managers and supervisors. Both units operate within an active, unionized environment. 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.