Job Description

FOOD & BEVERAGE DIRECTOR - SCHEELS Sports Park at Legacy Pointe

Sports Facilities Management, LLC

LOCATION: Springfield, IL

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

SCHEELS Sports Park at Legacy Pointe is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Springfield, IL. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.

SCHEELS Sports Park at Legacy Pointe is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hypergrowing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The Food & Beverage Director is responsible for concessions and catering operations, inventory management, product ordering, training and developing Team Members, budget management, and achieving margin KPI's. This position is responsible for delivering an exceptional food and beverage experience for all park guests and is an essential leadership role on our Team.

PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Directly align with the SFC's Mission Statement and Core Values
• Develop an annual Food and Beverage plan that includes budget, margin, menu mix, and customer experience expectations and KPI's
• Successfully direct concessions operations
• Successfully direct catering operations
• Successfully direct product inventory management on bi-monthly basis
• Successfully direct product ordering and vendor relationships; ensure we are getting the best quality and service for the best price
• Provide effective training, workflow structure, and leadership for the Food and Beverage team
• Assist with training and development of all part-time Food and Beverage Team Members
• Actively monitor food cost relating to menu pricing, margin KPI's, and product sales
• Develop and maintain concessions menus that help achieve budget and plan KPI's while enhancing the guest experience at the venue
• Develop and maintain catering menus that meet/exceed client and guest expectations while achieving catering margin KPI's
• Seek stakeholder feedback and implement changes that positively impact performance and the guest experience
• Consistently execute quality control checks for Guest 1st service standards, product quality, transaction times, menu accuracy, and health inspection compliance
• Effectively collaborate with all applicable departments to maximize sales, ensure operational alignment, provide applicable support, retain clients, and continuously improve the guest experience
• Closely monitor product sales according to location, event demographics, weather/season, indoor/outdoor, etc.
• Create new menu and marketing ideas that reflect demand/trends
• Effectively process all monthly invoices on time and in compliance with Finance Manager
• Continuously ensure all kitchen equipment is properly maintained, safe, and performing as needed
• Evaluate health and safety practices; ensure inspection compliance that result in A scores
• Assist with supporting/managing customer complaints and suggestions
• Provide scheduling and timesheet verification support and quality control
• Additional duties as assigned by the General Manager

THE IDEAL CANDIDATE HAS:

• Proven success of effective management strategy and performance in a high-volume concessions/food & beverage environment
• Excellent knowledge of food cost, pricing, and profit margin food & beverage analysis
• Extensive management, training, and Team Member development experience
• Experience and success in customer service, leadership, and concessions/catering execution
• Action-oriented personality with a 'get it done' attitude and proficiency for efficiency
• Proven ability to evaluate team member performance based on established KPI's

MINIMUM QUALIFICATIONS:

• Must be at least 21 years old
• 5-7 years of culinary experience
• 5-7 years of food and beverage management experience
• ServSafe Certification is required (can be obtained within 90 days)
• Requires strong communication skills, both verbal and written
• Must have strong mathematical skills
• Must have strong leadership skills
• Must be detail-oriented and have outstanding organizational skills
• Ability to maintain focus in a high-volume, fast paced environment
• Must be able to work under pressure and be decisive
• Ability to motivate Team Members and work well in a team setting
• Ability to prioritize a high volume of tasks
• Must be able to work extensive hours including nights, weekends, and holidays as needed
• Proficient in Microsoft Word, Outlook, and Excel

WORKING CONDITIONS AND PHYSICAL DEMANDS:

• Must be able to lift 50 pounds waist high
• May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push
• Will be required to operate a computer
• Facility has intermittent noise

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