Genesee Country Village & Museum Food & Beverage Director in Rochester, New York
Position Description Position Title: Food & Beverage Director Position: Year-round, Full-time Position Reports To: Senior Director, Visitor Services The Food and Beverage Director oversees restaurant planning and operations for two seasonal fast casual lunch restaurants, a casual pub, pop-up locations for special events, and catered events for private functions at The Museum. A great opportunity for a candidate eager for some creative control and to participate in helping to shape the vision of food service at The Museum. Responsibilities Operations 55% Manages the daily operations of the restaurants, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food and beverage quality. Designs all menu and costing for restaurants, special events, and catering services. Weekly food, beverage, and supply ordering, inventory management, and budgeting. At times the food service manager may also need to assist in food preparation, especially for special events and catering functions. Staff Management and Vendor Relationship 20% Hires, manages, trains, and schedules seasonal food service employees on all aspects of their positions from safe food handling and preparation to customer service and dining room management. Manages relationships with food and beverage vendors. Planning and Collaboration 15% Work closely with the Rentals Sales Director to support catering sales and ensure a smooth execution of private events. Work closely with management to align food and beverage service and sales to overall goals and mission of the Museum. Support the marketing and advertising restaurant operations at the Museum; develop and manage the implementation of menus, promotions, displays, and decorations. Compliance 10% Responsible for all permits related to alcohol sales and consumption and health department regulations In compliance with health code, monitors and acts on issues related to food and beverage quality and handling, equipment deficiencies, and cleaning protocols. Requirements include: The director must carry a Professional Food Manager Certification. Supervisory experience with a team. Proven culinary skills using varied kitchen equipment including smokers, fryers, and flat tops. Experience with techniques ranging from baking, grilling, and frying. Experience and ability to plan and execute menus and food service for large-scale events. Prior experience with bar service, specifically beer and wine, and an understanding of SLA rules and regulations. Exposure to both restaurants and off-site catering/special event food service. Ability to develop and execute efficient, effective processes. Knowledge of square point of sales system, sales projections, and budgeting. Ability to operate a golf cart. Willing and able to work weekends, holidays, and special events. Ability to stand for long periods of time. Ability to lift up to 50 lbs. Standards: Work efficiently, courteously and professionally with internal and external customers, vendors, and volunteers. Work independently and as a team player. Positive attitude. Organized, detail-oriented, and able to multi-task and prioritize in an ever-changing environment. Accuracy and attention to detail. Strong communication and time management skills. Represent the museum in a professional way including appearance. Be sensitive to the cultural differences as represented by the museum's collections, educational mission and audience.