Director, Food & Beverage

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Pay: $115000 per year - $130000 per year

At Great Wolf, the Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.

• Grow your career: great place to start or advance with cross‑training, scholarship fund, talent development programs.
• Great Perks: discounted vacations, employee referral incentives.
• Learn While You Earn: access to Great Wolf University for on‑the‑job training, functional and leadership training.
• Prioritize Your Well‑Being: flexible scheduling, holistic wellness program, technology, Employee Assistance Program and Relief Fund.
• Celebrate Your Uniqueness: diversity and inclusion programs.
• Medical, Dental, and Vision insurance.
• Health savings account.
• Life insurance.
• 401(k) with employer match.
• Paid vacation time off.
• Paid parental leave.

• Complete oversight responsibility for all functions, programs, systems, procedures and operational performance for food & beverage department.
• Establish procedures and manage constancy for delivery of food & beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
• Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub‑departments.
• Assist all managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer‑service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; implement effective control of food, beverage and labor costs among all sub‑departments.
• Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on‑property distribution of food, beverages, supplies, equipment and disposables.
• Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Plan and administer a training and development program within the department, which will provide well‑trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make‑up or the customer market, or a change in the competitive environment.
• Mainta…