Bridge View Center is nestled on the banks of the Des Moines River and is the crown jewel of Ottumwa. The entertainment and events center features a 664-seat theater, 3,000 person event space, and 30,000 sf expo hall. Delivering Outstanding Experiences!
Whether you are planning an entertainment event, convention or conference, corporate meeting, special banquet or fundraiser, wedding reception, Quinceañera, trade show, or any special event, you can feel confident the Bridge View Center is the perfect gathering place. Bridge View Center and VenuWorks is seeking a full-time Food & Beverage Director | Executive Chef for a multi-use facility hosting 400+ events annually. Be involved with all the behind-the-scenes work to produce and host events.
SUMMARY
Responsible for all management of food and beverage, refreshments, food quality, guest service standards, alcohol service standards and daily sanitation standards throughout the Bridge View Center; coordinates activities of and directs training of all food and beverage service employees in food preparation, service and sanitation insuring an efficient, timely, and profitable operations by performing duties and responsibilities personally or through subordinate managers and/or supervisors. Employee must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements.
ESSENTIAL RESPONSIBILITIES include the following. Other duties and responsibilities may be assigned.
1. Plan and direct all functions of F&B administration, planning, menus and pricing of all F&B guest services, concessions, premium bars, and oversees culinary department to meet the daily needs of the venue's F&B operations and budgetary goals.
2. Ensure consistent timing, presentation and quality of all food and beverage products and services throughout the venue and for all events.
3. Assist ED in establishing and achieving predetermined profit objectives and desired standards of quality food and beverage services, cleanliness, merchandising and promotion.
4. Implement effective controls of food, beverage and labor costs within catering, concessions & premium bar areas while maximizing food and beverage sales in all areas.
5. Regularly review and evaluate the customer satisfaction of menus, food quality, premium bar and banquet services. Adjust menus and services to compete with changing market demands; ensure they are implemented in a timely manner.
6. Responsible for quality and service of food and beverage products, food and beverage handling, team building, training of all food and beverage positions and maintaining professional daily work procedures.
7. Lead and/or assist with food preparation and cooking to event specifications.
8. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality F&B services, while being readily available & approachable for all team members. Contribute to a positive work environment, foster collaboration and provide a tangible contribution.
9. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extends and provides consistent high level of professionalism and courtesy to guests and all coworkers.
10. Able to work a flexible schedule including some evenings, weekends, and Holidays.
11. Create, establish, and plan F&B menus for the entire operation including all catering, banquet, concessions, and premium bars.
12. Implement training programs and recipe cards for all foods and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines.
13. F&B Ordering: maintain professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and improve upon budgeting guidelines.
14. Plan and/or review the schedules and supervision of all food and beverage service employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeting guidelines.
15. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems.
16. Determine, develop, and implement policies, procedures, and training to ensure food service, beverage service, alcohol service and sanitation standards meet or exceed all local, state and/or federal guidelines at all times.
17. Plan and administer a training program within the department that will develop associates at all levels.
18. Oversee and monitor financial management and appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile sales reports on event-by-event monthly basis; assist Executive Director in preparing annual budget.
19. Work with event planners, brides and groups on customization of F&B menus and culinary experiences for all premium bar services, concessions, banquets, concerts, gala's, fundraisers, expos, sporting events, weddings, youth events, conferences and meetings.