FB Director

Responsible for the purchasing receiving storage and production of food products for all food outlets. Must be able to build business through menu selections consistent quality and presentation. Accountable for cost controls of food production and outlet sales. Must be able to hire train and motivate competent staff. Must be able to communicate effectively with other Departmental Managers and subordinates.

• Ordering high quality products as needed through approved vendors to maintain an adequate par level for forecasted business.
• Implement and maintain proper receiving and storage procedures.
• Ensure production procedures through standardized recipes establishing par levels employee training and presentation.
• Implementation of food safety procedures including regular checks of food temperatures and documentation thereof.
• Responsible for implementing procedures to maintain proper cleanliness and sanitation.
• Maintains food costs and labor cost at agreed upon levels.
• Service guests using standards for service guidelines and following all laws and policies in regards to serving alcohol.
• Create outlet concepts to target hotel clientele and local market.
• Create and update menu designs to fit outlets.
• Utilize training guides to ensure high standards and efficiency.
• Recruit select hire train and develop competent personnel.
• Develop strategy to meet sales objectives.
• Interact with other hotel personnel to meet objectives of the food department.
• Responsible for the organizational structure of culinary and service personnel.
• Attends weekly staff meetings BEO reviews and monthly all employee meetings.
• Pursue new revenue opportunities.
• Organize data to determine trends and opportunities for improvement.
• Involvement in national regional and local associations.
  
  
  
• Graduate of Culinary or Management program or equivalent work experience
• Minimum of 2 years experience in a similar roll in a highvolume establishment
• Above average interpersonal skills
• Strong planning and organizational abilities
• Must be able to lift in excess of 30 pounds while twisting and walking
• Able to work for extended periods of time standing/moving
• ServeSafe certified or the ability to obtain such certification
• Possess an Indiana ATC Employee Permit to sell alcohol or the ability to obtain a permit
  
  Reasonable accommodations may be made in order to perform the essential functions of this job. This job guideline describes the general category of this job. In order to meet the needs of Indiana State Park Inns employees may be assigned other duties in addition to or in lieu of those described above and any duties are subject to change at any time.