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Director of Will Rogers Memorial Center (WRMC) Food & Beverage

Trail Drive Management Corporation Properties

Trail Drive Management Corp. (TDMC) is a not-for-profit venue management company operating in Fort Worth, Texas. TDMC manages all aspects of venue management, including but not limited to event booking, event management, marketing, IT, technical services, food & beverage, parking, security, housekeeping, changeover, maintenance, and more. TDMC is involved in several venues in Fort Worth, TX.

Job Summary:

Trail Drive Management Corp (TDMC) is looking for a Director of Will Rogers Memorial Center Food & Beverage to assist in the establishment and successful execution of an in-house food and beverage operation throughout the WRMC grounds. They will have direct oversight of specific WRMC food and beverage leaders and work in conjunction with Trail Drive Management Food & Beverage Supporting Department Heads. They will have and drive accountability for short and long‑term menu development, event staffing, event planning, and budget management for the WRMC campus. This position is also responsible for ensuring that exceptional hospitality is provided, alcoholic beverages are served safely, and food quality and sanitation standards are always maintained.

Essential Job Functions:

• Partner with all Will Rogers Memorial Center and Trail Drive Management leadership to ensure successful events, with special consideration and accountability for all F&B operations.
• Assist with the ongoing establishment and enforcement of Trail Drive Management Corp. policies and practices at WRMC.
• Work closely with other team members and other departments to ensure food & beverage department‑specific procedures, tasks and goals are met, consistent and effective communication occurs, efficient operational performance and a positive reputation of the venue within the market/ industry is established and maintained.
• Manage a team containing multiple direct reports and a leadership team in excess of 10 full‑time leaders.
• Oversee/ Support the leadership of a shared part‑time workforce, which may require the use of temporary team members and/or Not‑for‑Profit groups.
• Mentor department managers to develop their skills and leadership abilities.
• Support the concept development and operating plan establishment for all food and beverage areas/ throughout the grounds, which may include, but is not limited to, vending, hawking and local food truck programming.
• Identify and develop promotions and ensure execution of programs to enhance guest experience.
• Oversee the hiring, training, staffing and scheduling of food and beverage team members.
• Engage with venue guests, as well as team members to ensure exceptional hospitality is always received.
• Build and maintain strong relationships with venue staff, sponsors, clients, guests, subcontractors, etc.
• Regularly obtain feedback from clients and guests to improve operations.
• Respond to and assist in any departmental guest service issues.
• Conduct routine staff meetings to discuss procedures, problems, policy changes, daily & event activity, and any other department‑specific items.
• Ensure the team food & beverage team members and leaders have the tools necessary to complete their jobs.
• Follow and enforce policies associated with the safe service of all alcoholic beverages.
• Enforce, execute and maintain all safety, security and sanitation standards throughout the venue.
• Ensure food quality in presentation and production.
• Oversee and support the mentorship and development of F&B managers, supervisors and team members daily.
• Ensure that regular walkthroughs are being conducted in both FOH and BOH for every event.
• Thoroughly and accurately use all selected systems (Purchasing, Point‑of‑sale, Work Force Management, and more)
• Participate/ drive the development of the annual operating budget and make recommendations for annual capital improvement purchases and projects for long‑range repairs and improvements to the venue.
• Achieve daily sales and assigned cost goals.
• Achieve assigned annual budget goals.
• Ensure completion and submission of the required daily and monthly reporting.
• Perform other duties as assigned.

Qualifications:

• 10+ years of experience in food & beverage operations with 5+ years in a supervisory/management capacity. Experience in a sports and/ or entertainment venue is strongly preferred.
• Previous experience leading large teams; inclusive of managers, supervisors, and part‑time team members (50+ strongly preferred)
• Demonstrate knowledge in and experience with food and beverage operational procedures, budgeting, menu development, menu costing, short and long‑term event planning
• Demonstrate knowledge in and experience with team member recruitment, training, development, mentoring, and counseling
• Demonstrate ability to complete projects in a reliable, productive and expedient manner while adhering to strict deadlines.
• Current and/or Previous Certification in Safe Food Handling and Responsible Alcohol Service strongly preferred.
• Experience implementing and operating Point of Sale and purchasing‑related technology
• Experience with computerized workforce management software is strongly preferred
• Excellent verbal and written communication skills
• Ability to solve problems and prioritize multiple tasks in a fast‑paced, high‑energy environment
• Ability to work independently and in a team environment
• Ability to work a flexible schedule including – nights, weekends, and holidays.
• Able to communicate effectively with management, guests, and team members.
• Ability to operate company vehicles and possess an active driver’s license.

Working Conditions:

• Employees will work in an environment with fluctuating temperatures.
• Employee must be willing to move between indoor and outdoor operating areas.
• Employees must have the ability to lift, push, and pull up to 25 lbs.
• Employees will regularly spend their shift standing/walking, traveling stairs, with limited to no sitting.
• Employees may be exposed to high noise levels and/or fluctuating lights in event settings.
• Employees will be exposed to sharp objects, machines with moving parts, heat from ovens, burners, steam, trays, etc.
• Employees must have the ability to reach, lift, and bend to perform job duties throughout the shift.
• Employees may be exposed to hazardous chemicals, electrical shock risks, and vibrations throughout the shift.
• Employees may be exposed to hazards associated with moving vehicles and require strict adherence to safety protocols.

Other Duties:

• There will be opportunities for significant consecutive‑day shifts extending beyond 8 hours.
• This job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required. Duties, responsibilities, and activities may change at any time with or without notice.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.