Director of Food & Beverage

Director of Food & Beverage for a Multi-Concept Entity

Reports To: VP Operations 

Position Summary

The Director of Food & Beverage will be responsible for item development of the menu, menu components and recipes for use in all MCG restaurants.  He/she will also coordinate and assist in organizing the set-up of cuttings requested by V.P. of Operations.  The Director of Food & Beverage will act as leader in the areas of menu research, food & beverage trends and product development in accordance with the principles of continuous improvement and the of success for MCG.  The Director of Food & Beverage will act as resource person, with respect to all menus and recipe issues, to all venues. This position also requires that you know the philosophy and history of Margaritaville Caribbean Group, learn the History of all our brands and also to learn and apply the philosophy of Margaritaville: Code of Conduct, Core Values, Mission, Vision and Core Values.

FUNCTIONS AND RESPONSIBILITIES:

1. Product Development; Product Cuttings & Menu Item Testing

• Develop standards and specifications for each new item procured in standard food inventory.
• Recommends methods and schedule implementation of any changes in the system arising from testing or as a result of ongoing product research and development.
• Takes action to ensure that the most productive and profitable menu decisions are made for maximum benefit for MCG.
• Strives for food excellence and to use only the highest quality ingredients in preparation of all menu items while working with the operations/purchasing department to ensure maximum venue profitability.

2. Research and Development

• Set up evaluations and testing procedures/parameters for new products in order to determine the best products for use in the MCG system.
• Continually reviews new menu items, raw ingredients, alternate handling methods, recipe and assembly procedures, plate presentation and the plate ware & glassware package.
• Ensures that all the above areas are thoroughly reviewed and recommendations are made to the VP of Operations, Menu Committee or appropriate groups.
• Works continually to learn and distribute any information in regards to products, menus, recipes and plate ware for the betterment and enhanced competitiveness of restaurants.
• Maintains an acute awareness of industry, relevant consumer and food-related trends. Uses outside resources including supplier an industry chef to expand menu possibilities.

3. Costs and Recipes

• Ensures that any new recipes, which are to be implemented in the systems, are created in the manner most suited to the MCG style and are such that the costs are in line with the overall philosophy of the MCG concepts, which is to maintain a food cost of 29% or below.
• Continually improves existing recipes as well as creating new recipes for the venues.

4. Menu Committee

• Works with the Menu Committee to ensure that timetables are set and approved by the executive and that appropriate departments are able to comply with their various responsibilities.
• Lead the Product Development Team hand holds regular meetings to demonstrate new recipes, product ideas, raw ingredients, and presentation and discuss relevant menu and food related topics.  Agendas and minutes of all meetings are to be circulated on a timely basis.

5. Menu Direction & Effectiveness

• Conducts periodic menu reviews with feedback from the venues, information from industry sources and internal critical trend analysis on the performance of all areas of the menu and specific menu items.  With this information it will be the goal to ensure that the most efficient and logical decisions in all food and menu aspects are made to the betterment of the MCG departments, Venues and systems.
• Works with Marketing and the menu design team on menu engineering planning and recommending courses of action for menu item placement, addition and deletion based on all relevant data available.
• Work with Corporate Training team to develop effective recipes, assemblies and BOH procedures relative to both existing and new kitchen designs.  Also to “train the trainers” with the introduction of new recipe and assembly procedures.

6. Menu Kits/How To Guides/Picture Books/Manuals

• Provides base menu copy, costs and recipe information to the Menu Development Manager, Promotions Manager or Training & development Coordinator as needed.
• Assist in the production set-up for photographs for training manuals and picture books.

7. Communication

• Works toward effective and efficient communication with Training & Development, VP of Operations, Director of Marketing, Director of Operations, GM’s, and all other crew members, suppliers and executive within the MCG system.
• Maintains proactive and ongoing lines of dialogue with the venues to ensure that the implementation of recipe and menu changes is smooth and that concerns/requests are dealt with in a timely manner.
• Maintains regular, formal discussions with the Purchasing Department and Manager of Purchasing to ensure that the ongoing process of supplier cuttings and contracts are kept on schedule.

8. Other

• Remains alert and interested in the foodservice industry at all times in order to ensure that MCG obtains the benefit from the widest array of industry knowledge.
• Attends trade shows, workshops, courses and seminars as deemed appropriate by this position by the executive so that current trends and industry ideas can be brought to the MCG System and utilized to MCG’s best interests.
• Responsible for establishing and achieving budget for the department.
• Recruits, trains, direct and evaluates all members of the department.
• Acts as an instructor in the Venue Training Program.
• Works with Marketing ain the production of various advertising campaigns, promotions and promotional components.
• Will work for the ongoing improvement of, and plan for, the future of the MCG menus, menu profitability, established targets recipes and BOH operations.
• Where appropriate he/she will become a member of local, national or international organizations in related fields to foster and maintain industry contacts, to further his/her knowledge and to participate in an exchange of ideas.
• Willing and able to travel.
• Performs any other duties as assigned by Executive Team.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Ability to lead effectively in a demanding, fast paced, team environment.
• Demonstrate ability to be self-motivated and take initiative.
• Excellent guests service skills.
• Good organizational skills, prioritization, time management.
• Outstanding interpersonal and communication skills.
• Proficient in Word, Excel, Outlook, and PowerPoint.
• Stakeholder management skills.
• Experience building and implementing business development strategies.
• Proven ability to negotiate.
• Skill in networking and establishing strategic relationships.
• Experience in Food and Beverage Management, finance, budgeting, menu research,  and project management .

JOB REQUIREMENTS:

• Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; managing a department; and supervising the use of funds.

• Ability to work a flexible schedule, including some nights and/or weekends.

• Gather relevant industry information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.
• Attend monthly management meeting and provide monthly departmental reports.
• Perform a biweekly department meeting updates/progress on business development Projects.    
• Flexibility is required to independently work with other departments in a wide variety of circumstances; analyze data utilizing using a variety of standardized methods.
• Ability is also required to work with a significant diversity of individuals and/or groups; work with a variety of data; and utilize job-related equipment.
• Independent problem solving is required to analyze issues and create action plans.

EDUCATION AND EXPERIENCE:

• Bachelor’s Degree in Food and Beverage or Red Seal Certified, and / or minimum 5-10 years’ experience in a leadership role Food and Beverage including as an Executive Chef.
• Other relevant certifications will be an asset.