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Villanova University Posting Details

 

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Posting Details (Default Section)

 

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Posting Number: 20244059S

Position Title: Food & Beverage Director- The Inn at Villanova University

Position Type: Staff

Location: Villanova, PA

Recruitment Type: Internal/External Applicants

Work Schedule: full-time/12-months

Avg Hours Week  

Department: 507-Inn at Villanova University

Position Summary: The Food & Beverage Director is responsible for coordinating, supervising and directing all aspects of beverage and banquet operations. The individual is a dynamic leader with a passion for hospitality and proven experience maintaining profitability, ensuring high quality products and exceptional service level standards. The individual is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. The individual is also expected to work along side the Executive Chef to ensure that they achieve targeted food costs, liquor costs, pantry/kitchen cleanliness, timeliness and quality of the food produced. Villanova is a Catholic university sponsored by the Augustinian Order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.

Duties and Responsibilities: - Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening, understanding, and clarifying concerns raised by employees and guests. Maintain communication with

INN Director, Executive Chef, and Banquet Manager(s). - Ensure preparat on of required daily/monthly reports & inventories to present at meetings. Including (but not limited to) payroll, revenues, inventories, ordering, training, employee schedules, action plans. Monitor business volume forecasts and plans accordingly in areas of staffing, productivity, costs and other expenses. - Oversee all aspects of daily Banquets & Caf operations for the INN. Supervise & train personnel to ensure quality, presentation, and execution of standards. Inspect the facility & equipment to ensure all are in proper working order and presentable. monitor quality and timeliness of food produced as well as service in F&B outlets at all times. Ensure compliance with all local liquor laws, and health and sanitation regulations - Assist Executive Chef, Director of Sales, and INN Director in menu planning and preparation - Must be able to multitask and prioritize departmental functions to meet deadlines. Be visible on the floor and assist staff/guests as needed during each meal period.Must have regular and reliable attendance. - Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Adhere to university values with all interactions. - Training and empowering team members to exercise good judgment to make profitable business decisions - Conduct staff performance reviews in accordance with VU and the Inn standards - Perform additional duties and assist with special projects as assigned

Minimum Qualifications: - Assoicates Degree - 3-5 years of combined food/dining, leadership, and development experience

Preferred Qualifications: - Ability in strategic planning, Ability to create high performance teams and to be a strong team player, Demonstrate a strong commitment to university values, staff coaching and development, marketing, budgeting and analytics to drive measurable results and focus resources on work that will excel revenue growth and enhance the guest experience. Working knowledge of wine, spirits, and regional cuisines. Strong leadership and people management skills. Professioal and courteous demeanor. Stay informed of market trends to introduce new products and services. - Assist team members on the floor, behind the bar, and in the kitchen to demonstrate functional expertise. Respond quickly and proactively to guest and staff concerns until resolved. Provide awareness for and sensitivity to diverse populations. Accountability for all scheduled events. Inventory methods and control skills, Superior guest service and satisfaction skills, Excellent oral, and written communication; and analytical skills, experienced in negotiating skills, Excellent organizational skills, Excellent planning and follow up skills, Excellent decision making and conflict resolution skills, Ability to work in a fast paced environment, Flexibility to deal with rapid change, Ability to manage time effectively and reach objectives within specified time frame while maintaining a professional demeanor. - Desktop computer, familiarity of equipment used in food service

Physical Requirements and/or Unusual Work Hours: - Exposure to extreme heat in kitchens and freezing temperatures in walk-ins. Outdoor events utilize patios with uneven surfaces. Noise levels associated with trucks, loading docks, DJ, Band, conferences or speakers. - Lifting, pushing, pulling, standing and sitting for extended periods of time, manual dexterity, and walking. Typical in a work day but it does vary by assignment and special events. Regularly tastes and smells

Special Message to Applicants:  

Posting Date: 06/13/2024

Closing Date (11:59pm ET):