Find & Apply For Restaurant / Food Service Supervisor Jobs in Keuka Park, New York

The Mansion at Keuka Lake

SECTION 1

GENERAL

INFORMATION JOB TITLE

Food & Beverage Director

REPORTS TO

General Partners/Owners

SECTION 2

POSITION

RESPONSIBILITIES POSITION SUMMARY

In a newly-created role as a member of the senior management team, this pivotal role involves overseeing all aspects of food and beverage daily operations, including Culinary, Restaurant/Bar, and Banquets/Events. The ideal candidate will bring a passion for culinary excellence, strong leadership skills, and a comprehensive understanding of hospitality management to drive our food service teams toward success. The position ensures the food and beverage/culinary operation meets the highest standards in food preparation and operational efficiency while fostering a positive environment for staff and guests alike as well as growing revenues and maximizing the financial performance of the department.

DUTIES AND RESPONSIBILITIES

Lead and manage all food and beverage operations, including restaurants, banquets/events, and bar services Supervise staff recruitment, training, scheduling, and performance evaluations to ensure a motivated and efficient team Develop and implement menus that align with culinary trends and customer preferences while controlling costs Oversee food safety management practices to ensure compliance with sanitation procedures and health regulations Manage financial operations including budgeting, cost control, inventory management, and POS (Point of Sale) systems integration Coordinate with culinary teams to ensure high standards in food preparation, presentation, and quality control Maintain excellent customer service standards by addressing guest feedback promptly and effectively Ensure adherence to all hospitality industry regulations related to food handling, sanitation procedures, and safety protocols Drive continuous improvement initiatives to enhance operational efficiency and guest satisfaction

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe, TIPS, OSHA

SECTION 3

COMPETENCIES & WORKING

CONDITIONS EDUCATION/KNOWLEDGE/SKILLS/ABILITIES

High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area. Proven experience in restaurant management or hospitality leadership with a strong background in food service management Leadership qualities that inspire teamwork, innovation, and operational excellence in a hospitality setting Extensive knowledge of the food & beverage industry including culinary techniques such as cooking, food preparation, and food production Demonstrated ability to manage hospitality teams effectively through staff supervision and shift management; ensures that regular, on-going communication occurs in all areas of food and beverage (i.e., pre-event/meal briefings, staff meetings, culinary team.) Identifies the developmental needs of others and coaches, mentors or otherwise helps others to improve their knowledge or skills. Strong understanding of kitchen management practices including sanitation procedures and food safety regulations Experience with managing financial operations such as cost control, budgeting, and inventory oversight Excellent customer service skills with the ability to lead by example in a fast-paced environment Familiarity with POS systems and other restaurant management software tools

PHYSICAL DEMANDS

Be able to perform tasks that require sitting, standing and/or moving at a fast pace for periods of up to eight hours or longer. While performing the duties of this job, the employee is constantly standing, walking, listening, and speaking. Constantly walking distances up to 500 ft. Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing. Frequently carrying up to 40 lbs.

WORKING CONDITIONS

Work performed in indoor and outdoor environments with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces in confined spaces. The noise level in the work environment can be loud. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

WORK SCHEDULE/HOURS

Requires 100% flexibility. Holidays, weekends and special events

Pay:

$65,000.00 - $70,000.00 per year

Benefits:

401(k) Employee discount Health insurance Referral program

Work Location:

In person