Food & Beverage Director

Jacksonville Jumbo Shrimp Baseball Club

Food & Beverage Director | Jacksonville Jumbo Shrimp Baseball Club

Food & Beverage Director

Jacksonville Jumbo Shrimp Baseball Club


Apply by 5/20/2021

Posted 8 days ago

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Location


Jacksonville, FL, USA

Job Type


 Job Description

The Jacksonville Jumbo Shrimp (Triple A Affiliate of the Miami Marlins) is searching for a Director, Food & Beverage to oversee and manage the food and beverage operation for the entire stadium which includes 12 suites, seven picnic areas and an in-stadium lounge.  The ideal person will have excellent leadership ability, cutting edge ideas and superior customer service skills.  This hands-on Director role is tasked with working with the management team to create and deliver a unique ballpark experience for fans of all ages.

MAJOR RESPONSIBILITIES
  • Setting and monitoring the food quality and handling standards and ensuring that all procedures are maintained to deliver pleasurable dining experiences.
  • Training staff to deliver superior customer service and communicating with customers to create memorable dining, ballpark and best in fan experiences.
  • Managing, hiring, and training fulltime employees, part-time seasonal employees, interns and game day staff which can exceed over 200 employees, during peak season.
  • Developing and creating menu offerings for concession operations and suite-level patrons that satisfy customers and increase the revenue generated by the department.
  • Managing cost, maintaining equipment, monitoring inventory and budget to ensure the best use of inventory and allocation of expenses.
  • Maintaining the POS systems throughout the stadium, preparing nightly and monthly reports that outline revenue generation and department performance.
  • Developing strong relationships with area vendors and other local facility Food and Beverage Directors
  • Other duties as assigned.
 

Qualifications RequiredQualifications Required

  • Skilled at restaurant operations, menu creation and food preparation methods that drive positive results and align with business goals.
  • 3-5 years of experience leading a multi-unit food and beverage operations (high volume venue/ concessions experience required), to include management of a large staff and focus on exceptional client and customer service is required; experience as a Chef is a plus.
  • Skilled at developing and creating dining experiences that drive customer satisfaction and loyalty.
  • Strong problem-solving skills, including the ability to analyze current business problems and implement recommended solutions.
  • Excellent technical skills which include a food preparation and presentation, inventory, and cost control
  • Demonstrated financial acumen; P&L accountability and/or contract-managed service experience.
  • Excellent leadership, verbal, and written communication skills, with the ability to manage a seasonal workforce.
  • Technologically savvy, familiar with POS and Microsoft Office programs
  • BA/BS Degree in Hospitality, Restaurant, Food Service Management, or related major is preferred.

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