Hybrid Food & Beverage Manager bei Creative Dining Services

Be Creative at Creative Dining Services!

Creative Dining Services is seeking a Food and Beverage Manager to lead our team at Evangelical Christian School.  The Food & Beverage Manager oversees the dining services operation as a whole, steadfastly working to ensure that the expectations of the client are met and/or exceeded, while responding to market trends and customer demands. As the departmental leader, ensures that the Dining Services team works professionally together, while producing desired outcomes in a fiscally responsible manner.

Essential Functions/Responsibilities

• Through effective planning and organization ensures high levels of customer satisfaction on a consistent basis, that positive public relations are attained; account retention is assured.
• Attains unit operating budgets through a system of planning and control procedures; participates in budget and forecast process with the Creative Dining Services Operations Director, providing accurate data by which effective budgets can be prepared; responsible for accurate and timely completion of all recording and reporting activities.
• Implements and maintains standards of quality in all areas of the food service operation.
• Assists the Creative Dining Services Operations Director in planning and analysis of all merchandising and marketing programs and ensures that compliance with such programs is attained.
• Trains and develops employees to ensure maximum productivity is attained and morale is at a high level. Develops and maintains systems to measure and evaluate personnel which are in compliance with company policies and procedures and the law. Monitors all phases of the employment process, scheduling, time keeping, wage structure, and benefit program.
• Responsible for compliance with all company policies, procedures, standards and programs. Conducts an on-going analysis of the account operations, recommending operational changes to the Operations Director as required.
• Ensures that all areas of the food service operation are in compliance with the C.L.E.A.N.Works! program, Federal, State and Local health codes, and overall quality assurance.
• Ensures that all company and account purchasing policies and procedures are followed; that through correct menu planning, receiving and storage, maximum utilization of company resources is attained, and that quality specifications and sustainability efforts are adhered to.
• Directs all aspects of food production including menu development, purchasing, storage, preparation, portion control, inventory and record keeping; ensures culinary excellence at all times.
• Standardizes the production of menus and recipes so as to ensure that quality is offered at all times; communicates with the CDS Home Office regarding changes to the CDS production recipes and menus as necessary.
• Directs all aspects of catering program; develops catering guide with competitive price structure; ensures customer and client satisfaction from scheduling through delivery of catered events.
• Maintains a neat, organized, and efficiently operated Food Service Management Office.
• Maintains good public relations with customer, all staff, purveyors, and the community; forms and attends all Food Service Committee meetings.
• Ensures safety program is in place and followed, reports are kept, and staff employees are informed.

Physical Demands/Work Environment

The Food & Beverage Manageri s a working chef position that involves the physical work of running a kitchen based on the staffing, budget, and customer service requirements at each account. These responsibilities include moving inventory, product, carts, tables, etc. as well as food preparation and production using kitchen utensils and commercial kitchen equipment. Must be able to lift 25 lbs. Environment may include hot, humid, or cold temperatures. May require extended working hours at times.

Methods to perform essential job functions will be reasonably accommodated to allow individuals with disabilities to perform them.

Education – Skills - Expectations

• Must possess two years of chef experience; culinary degree preferred
• Two years of supervisory experience
• Proficient in basic math (multiplication, computing yields/conversions/etc.)
• Microsoft Office proficiency

Must possess a positive, can-do attitude, be detail-oriented, and possess a well-rounded knowledge of the food service industry. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high-quality hospitality service operation. As a representative of Creative Dining Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.

About Creative Dining Services

Creative Dining Services partners with colleges, universities, Fortune 100 companies, full-service senior living communities, conference centers and K-12 schools and camps to provide a different kind of hospitality and facility management services experience – one that’s fun, innovative, and focused on your community. Why? Because that’s how it should be.

Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!