Director of Food & Beverage, Lambeau Field – Delaware North

| November 7, 2017

At Lambeau Field, we provide food and beverage concessions, luxury suites, catering and retail for our partners, Green Bay Packers. We’re working behind the scenes and on the front lines – making each guest experience, moment and memory the best it can be.

The Opportunity

As the Head of Food & Beverage you will contribute to the growth and profitability of the business, with management oversight for day to day operations.  Your performance will be evaluated against these critical areas.

-Directs and manages all f&b operations at the unit, ensuring quality standards are maintained in terms of product, service, safety and sanitation. Implements and maintains a service and management philosophy that serves as a guide to respective associates. Facilitates special projects as directed by the GM. Serves as a resource to and provides solutions to, direct report supervisors and associates.

-Responsible for all scheduling, training and development of associates. Maintains all policy standards, culture of accountability and responsibility, and holds individuals accountable for such. Research and development of new policies, procedures, and control policies that elevate service standards and accountability of staff.

-Maintains positive client and guest relations.  Responds to client requests and ensure alignment to company standards.  Will investigate and follow through on client and guest complaints.

-Manage the process for ordering and maintaining all inventories for food and beverage, maintain cost control efforts for labor and waste management and conduct meetings updating staff on daily goals and objectives.  Menu planning and design in coordination with Executive Chef, Restaurant Manager and others.

We are seeking a candidate with a passion for the food service industry that can demonstrate strong knowledge and 7 years of management experience in the food & beverage industry. 2-4 years management experience in suites, catering, restaurants, clubs combined, and a minimum of 2 years in BOH operations is ideal.  Bachelors’ degree in hospitality management or related preferred. 

-Strong food knowledge with a variety of menus, new menu implementation, and restaurant concept changes and updates.  Familiarity with foodservice equipment procurement, maintenance, vendor relations. 

-Strong knowledge of Office and POS Strong knowledge of Office and POS.

-Candidates with exceptional creativity and innovation, leadership skills, integrity, high levels of energy and enthusiasm, that can be build relationships and develop talent and manage performance within the organization, will be considered for this unique opportunity.  
Travel will be required and will vary based on event schedule and/or any special events or new unit openings.

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