Director of Food and Beverage

Are you seeking a unique opportunity?  Do you have the self-motivation, creativity and drive that would allow you to thrive at an independent property?  Are you a natural leader with proven business expertise and a deep understanding of restaurant and banquet operations?

Lied Lodge & Conference Center is seeking a Director of Food and Beverage to be responsible for all food and beverage functions in support of a busy upscale dining room and conference center.  This team leader will inspire and support an Executive Chef, Dining Room Manager and Banquet Manager as they, in turn, inspire and support a staff of supervisors and team members including cooks, utility workers, servers and bartenders.   The ideal candidate will have the talent to establish and advance all restaurant and banquet initiatives, the experience to exceed service and financial goals, and the desire to support the Arbor Day Foundation’s mission and vision through guest and team member interactions.  The Director of Food and Beverage will actively lead, mentor and develop team members, as well as partner with colleagues at the Lodge and throughout Arbor Day Farm, where Lied Lodge is located.  A drive for excellence in all areas is crucial for this role.

The environment at Arbor Day Farm provides opportunities for cuisines abundant with fresh, seasonal and local product, coupled with the Farm’s award-winning signature wines.  The food program, in turn, complements the rustic ambience and natural setting of Lied Lodge & Conference Center.  This independent property is regionally-recognized and operated by the Arbor Day Foundation.  It includes panoramic views of the Foundation’s wooded acreage, views that foster a spirit of tree planting and environmental stewardship -- an inspiration to both our guests and our team members. 

 Responsibilities:

• Bringing a passion that will allow for the embracing and advocacy of the mission/vision of the Arbor Day Foundation.
• Providing superior service to all Arbor Day Farm guests, internal and external, at all times.
• Leading, developing and inspiring a talented culinary and service team to ensure individual and team success.
• Continuing to build an exemplary culinary and service team through interviewing, setting expectations, orientation, training, team building, coaching, holding accountable and leadership.
• Managing the creation, implementation and refining of systems and processes that will provide the foundation for future growth.
• Establishing positive and productive relationships, within the local and wider communities, that support marketing, recruiting and purchasing goals.
• Soliciting guest and internal feedback, and taking proactive measures to ensure the highest levels of guest and team member satisfaction, loyalty, engagement and advocacy.
• Monitoring, forecasting, understanding, analyzing and positively affecting mission-supporting financial results.
• Maintaining the highest standards of sanitation and safety both in the kitchen and throughout the food & beverage operation.
• Coordinating with the Executive Chef, Dining Room Manager, Banquet Manager and other departments to ensure efficiencies for the food & beverage departments and for the Lodge.
• Coordinating with the Sales Department to ensure that policies, procedures, collateral materials and lines of communication are in place to allow for maximizing guest satisfaction while simultaneously maximizing the contribution to the mission-supporting bottom line.
• Ensuring administrative matters affecting the department are completed in a consistent and timely manner.
• Holding regular individual and team meetings with the Executive Chef, Dining Room Manager, Banquet Manager and entire food & beverage leadership team, toward ensuring that all members of this team understand the challenges, goals and priorities of the department and are working individually and together toward conquering/exceeding/addressing these.
• Actively participating as a member of the Lied Lodge & Conference Center leadership team toward ensuring a motivated, successful, guest-focused service culture.

Qualifications

• Minimum of three years management experience as a Director of Food & Beverage in an upscale, casually-elegant to fine dining restaurant that also supports a busy banquet/catering operation.
• A proven ability to implement, refine and support sustainable systems toward ensuring consistency in both dining room and banquet venues.
• A proven ability to choose, train, support and develop management and front-line staff.
• A proven ability to support the production of great food and great food presentations.
• A proven ability to manage to financial goals.
• A proven ability to drive departmental revenues, through marketing, community relations, special events and sales contests, among other approaches.
• A proven ability to support a food & beverage operation on its journey from good to great.
• A positive, take-charge attitude, self-motivation, and the desire to make the food & beverage operation his or her own.
• Excellent communication skills with team members, colleagues, guests, vendors and supervisors.
• Computer aptitude, including knowledge of inventory systems and the ability to work effectively with vendor systems and vendor staff to maintain inventory of food and equipment. 
• Good understanding and background of beverage and wine for food pairings.
• Professional appearance and grooming standards.

Schedule

• Flexible schedule to include nights, holidays and weekends.

Salary

• Commensurate with experience.