Published date Posted on Indeed on Oct 10, 2021 (9 d ago)

Director of F&B

Andretti Indoor Karting and Games (AIKG) is a fast growing, fun focused organization. We feature high tech, multi level Karting as well as unbelievable VR and game experiences, all complimented by exceptional food and beverage. Currently at 6 locations and expecting to open several more soon, we are thriving and having a blast doing it. We are seeking a talented and motivated Director of Food and Beverage to lead the Operations and R&D of AIKG culinary as we expand.

Summary:

Overseeing the overall Food and Beverage operations of all locations to include Events/Catering. Providing a consistent F&B vision for all locations to follow through communication and proper training. Responsible for supervising/supporting all F&B functions including menu development, food/beverage purchasing, recipes, preparation, presentation, maintenance of quality standards, safety, and cleanliness.


Duties & Responsibilities:

  • Oversees and Supports the Management of Food and Beverage Operation in all locations.
  • Implements and Supports the Execution of Food and Beverage Service, Quality, Technique, Preparation, Portion, Presentation, and Cost control.
  • Oversees the Menu Planning/Development/Promotion in all locations to include Events/Catering with support from Directors of Operations, Procurement, Sales, and Marketing.
  • Tracks and Manages F&B Cost system wide with support from Director of Procurement in providing standard cost-efficient products.
  • Standardize production recipes to ensure consistent quality, presentation, and cost throughout organization.
  • Supports and Develops Team for continued growth in F&B Departments system wide.
  • Assist and supports the execution of all Major Events and Buyouts that require on-site support.
  • Assists Directors of Architecture and Procurement with all major equipment purchases for NSO Kitchen and Bar Design.
  • Assists Director of Procurement with creating list and ordering small wares for F&B side of NSO.

Qualifications:

  • Culinary Degree required with advanced work in Culinary Arts. Bachelor's degree preferred. CEC or CRC with R&D experience a plus.
  • Minimum 10 years culinary experience, with executive chef level experience in food service, restaurant, or hotel facilities
  • Experience with menu and recipe development, food presentation and creative skills that result in the achievement of business objectives. Chain restaurant R&D experiences a plus.
  • Computer skills including Microsoft Office, Food Production Management systems, recipe database, and presentation software.
  • Strong qualitative and quantitative to develop culinary strategies based on consumer insights
  • Requires culinary vision and a passion for food.
  • Requires excellent written and oral communication skills, as well as presentation skills.
  • Requires strong interpersonal and motivational skills.
  • Requires strong attention to detail and ability to envision the implementation tools needed to successfully utilize a concept or brand at the unit level.
  • Has the perseverance and the ability to drive complicated projects to a successful conclusion.
  • Ability to deal with ambiguity and effectively cope with change.
  • Thrives on functioning independently with a minimum of supervision and in a team environment.
  • Draws on diverse resources to make high quality decisions.
  • Demonstrated ability to successfully develop scalable and sustaining recipes, menus, and programs for multi-unit restaurant concepts.
  • A natural leader with high energy and a sense of enthusiasm that can inspire motivate and develop others, thereby creating vision and commitment throughout the organization.

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