Oak View Group

Director of Food and Beverage | Full Time | Rhode Island Convention Center

Location US-RI-Providence
Job ID
2024-15751
Location Name
Rhode Island Convention Center & Amica Mutual Pavilion
Category
Food & Beverage Management
Type
Regular Full-Time

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn 

Overview

The Director of Food & Beverage works closely with the General Manager, culinary team, and front-of- house banquets team in directing the food and beverage operations of the facility utilizing initiative and independent judgment. The Director of Food and Beverage delivers high quality food products, presentation and service execution for all RICC/AMP events. This Director monitors, controls and audits all aspects of the food and beverage department, including but not limited to delivering quality experiences to guests of the facility, developing innovative menus for catering and concessions, hiring, training and developing current and new service staff, and ensuring proper care and handling of all food, beverage and service equipment. 

  

This role will pay a salary $98,000 - $104,000 

  

Job expires 08/01/2024 

  

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

About the Venue

Conveniently located in the heart of downtown Providence, the RICC is within walking distance to restaurants, hotels, shops, art galleries, night clubs, museums and more. We offer 100,000 square feet of exhibition space, 20,000 square feet of ballroom space, 23 meeting rooms, and 30,000 square feet of pre-function space.

Responsibilities

  • Manage and participate in the development and implementation of goals, objectives, policies and priorities of all food and beverage programs and activities. 
  • Establishes the operating and financial goals of the food and beverage department. 
  • Directly responsible for labor cost controls and cost of goods sold. 
  • Reviews and makes recommendations on the food and beverage capital budgets. 
  • Develops programs for high quality food products, presentation and service execution. 
  • Leads banquet staff in server and bartender training and event day front-of-house food service execution.  
  • Recruits, selects, leads, motivates and evaluates food and beverage staff; provides or coordinates training as needed; work with employees to correct deficiencies; implements discipline and separation procedures. 
  • Addresses and recommends actions on all food and beverage personnel matters. 
  • Cooperates with the departmental directors in the day-to-day management of their various departmental disciplines; reviews and evaluates processes and results; identifies and resolves deficiencies and challenges.  
  • Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service. 
  • Notifies the General Manager of any situations that require immediate intervention. 
  • Makes recommendations to institute policy changes, which improve the efficiency of the food and beverage department at the RICC/AMP. 
  • Develops/oversees the development and preparation of comprehensive training manuals for the food and beverage department. 
  • Participates in various interdepartmental project groups, special projects, and task forces. 
  • Conducts various organizational studies, investigations, and operational studies; recommending modifications to programs, policies, and procedures as appropriate. 
  • Establishes and maintains effective working relationships with staff, facility stakeholders and facility users.  
  • Directs and assists managers and supervisors in preparing and attaining future goals. 
  • Develops and modifies the organizational structure of the food and beverage department to meet current and future business growth. 
  • Provides each manager/supervisor with the proper direction and follows up on all assignments.  
  • Meets with show managers, clients and public regularly. 
  • Works with purveyors to develop and manage an innovative culinary and front of house food service program. 
  • Is visibly present and engaged in the service areas to maintain contact with clients to ensure satisfaction levels are achieved and takes corrective action when necessary. 
  • Inspects the food and beverage equipment regularly to ensure that the established quality standards are maintained. 
  • Reviews inspection results with managers/supervisors and initiates a corrective action plan as needed. 
  • Complies within the established Policies and Procedures of Oak View Group and adjusts within reason to special situations. 
  • Prepares and submits required reports accurately and in a timely manner. Follows up with managers/supervisors to ensure that their reporting is completed within the established guidelines. 
  • Develops an effective supervisory team. 
  • Evaluates each manager /supervisor’s performance, makes recommendations for his or her improvement.  
  • Protects the operating assets of the RICC/AMP. 
  • Adjusts operations to meet financial forecasts. 
  • Reviews and assists in developing menus with the appropriate department staff with accurate cost analysis.  
  • Forecasts and monitors concessions revenue. Ensures that event plans are followed accurately. 
  • Responsible for planning and organizing functions for more than 1,000 guests.  
  • Perform other duties as assigned 

Qualifications

  • MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements. 
  • Minimum of 5-7 years’ experience in the food & beverage industry in a leadership position at a Public Assembly Facility or Hotel. 
  • Experience employing modern management methods, long range planning, principles of budgeting, and leadership skills. 
  • Working knowledge of sales, marketing, event services, safety and security, financial reports, and human resources. 
  • Excellent customer service skills 
  • Demonstrated and verifiable track record of meeting projected costs 
  • Proven ability to design and implement appealing food displays, plated meals, garnish and buffets  
  • Knowledge of EEOC, FLSA, OSHA, ADA and other employment regulations. 
  • Excellent communication and interpersonal skills. 
  • Ability to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days. 
  • SERVSAFE and SERVSAFE alcohol certified, and any food handling certificates required by the state. 
  • Experienced in all aspects of food handling and volume food service 
  • Must be able to lead, motivate and relate to staff, peers, and clients in a consistently positive, engaged and supportive manner. 
  • Must be able to project a professional manner and appearance, and communicate effectively with clients, staff, and event attendees. 
  • Knowledge of security and fire safety regulations. 
  • Keeps abreast of new developments in the industry. 
  • Keeps the operations interesting to avoid repetition.  
  • Advanced technology proficiency in software acumen including Microsoft Office (Excel, Word, Outook), POS systems, online ordering systems, Oak View Group software and customer relationship management software. 
  • Must have a demonstrated ability to thrive in a fast paced, high-pressure environment.  
  • Must be constantly aware of changing events, such as staff or supply shortages. 
  • Must be able to communicate clearly and concisely in the English language 
  • Thoroughly knowledgeable in volume table service best practice and etiquette 

Strengthened by our Differences. United to Make a Difference.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.  

EEO

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. 

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