Director, Food & Beverage

Reporting and Other Relationships:

This position reports to the Director of Guest Experience.

Position Summary and Attributes:

The Guest Experience Team is seeking a well-organized and intuitive individual to lead and direct Food and Beverage Services for all of LakePoint Sports’ venues.

The Director of Food & Beverage will ensure effective and successful management of campus operations and safety measures as established by the Guest Experience Team. The F&B Director will analyze and implement business strategies that create efficiency, generate revenue, control expenses, and foster collaboration across the organization. The F&B Director will lead the Food & Beverage team with a commitment to cleanliness, friendliness, premium service, and quality offerings. Lastly, they will analyze and implement new strategies that align with the LakePoint strategic priorities, including training, resource management, budget planning, and elevating the guest experience.

Successful candidates will be able to demonstrate a strong commitment to teamwork, guest experience, and represent LakePoint’s ethical principles.

Primary Duties and Responsibilities

• Maintain a premium guest experience
• Develop and refine F&B strategy and lead daily operations
• Own the entire F&B P&L, growing sales through new product and promotional ideas as well as implementing cost controls
• Order and efficiently maintain food inventory
• Develop and maintain professional relationships with vendors and clients
• Collaborate with marketing team to develop evolving pricing and marketing strategies
• Lead development of F&B strategy to enhance the guest experience through menu offerings, new product launches, and tailoring offerings to specific event needs
• Provide monthly and event specific reporting by venue with analysis and recommendations
• Collaborate with human resources and the training manager to hire, develop, and train team members and certify them in food safety and service as necessary
• Collaborate with scheduling manager to effectively and efficiently schedule team members to meet the needs of the business, create a great customer experience, and maintain financial responsibility
• Maintain top level health ratings
• Manage the maintenance and replacement of all equipment and facilities
• Responsible for the safety and well-being of all team members, athletes, and guests while on company grounds
• Act as an ambassador for the brand through conversations with clients and guests

Basic Qualifications and Experiences:

• Four (4) years of related work experience. This can include various restaurant, concessions, or special event catering and managing and supervising a staff of 30 or more
• Possess strong organizational skills with the ability to manage numerous projects of varying priority while maintaining stock and inventory
• Have strong problem-solving skills with quick decision-making abilities
• Familiarity with various equipment and machinery used in restaurant or concession settings
• Must be proficient with Microsoft Office processing programs Word, PowerPoint, Excel, and Outlook
• Must be willing and able to work nights and weekends. Hours per week vary depending on scheduled events
• Possess a valid driver’s license
• Ability to work independently while exercising good judgment
• Maintain a positive customer service mindset during events, particularly under stressful conditions
• Experience with NCR or similar POS system and Inventory Management Software