Tennessee Performing Arts Center (TPAC) - Director of Food & Beverage

OBJECTIVES:

The Director of Food & Beverage is responsible for all concession business strategies and operations at TPAC (which includes the War Memorial Operations when applicable). This leader identifies trends and makes business decisions that position the concession experience as a brand pillar and achieves all departmental objectives which include profitability, guest experience, and a caring, and supportive, culture for all Food & Beverage Team Members. The Director achieves this primary objective consistent with the mission, values, operating philosophies and standards of TPAC.

Additionally, the Director of Food & Beverage is responsible for managing, upkeeping and improving the day-to-day operation of the F&B Department. The Director, who also serves in the Manager on Duty rotation, ensures that the department meets and/or exceeds budgeted goals by supervising the ordering, inventory and selling processes of all TPAC food, beverage, catering (i.e., hospitality), and merchandise products. The Director is also responsible for scheduling all F&B staff members and for producing the bi-weekly payroll and tips reports.

PRIMARY RESPONSIBILITIES

     BUDGETING

• Has a thorough and complete understanding of each budget of oversight in terms of:
  1. how it works, how any revenue streams are comprised and,
  2. how they are tied to connected expenses and,
  3. the impact they all have on the company budget.
• Creates an accurate annual budget for the department(s)/programs supervised.
• Maintains/Oversees budget in a fiscally responsible manner.
  1. Manages this process with direct reports and monitor status.
  2. Monitors daily any revenue pieces through appropriate reports.
  3. Monitors daily expenses through PO’s & payroll approvals and monthly monitoring through thorough review of financials received from the Business Office.
• Has an awareness of the status of your budget at all times allowing timely recognition and reporting of variances (past or present) to the Business Office for proper handling in the re-forecast process.
  1. Notifies supervisor immediately of any impending non-trivial variances (revenues or expenses) as soon as you are aware of them.

FINANCIAL

• Prepares cost estimates and bids as needed for use by facility or promoter; arranges and performs food & beverage settlement information at conclusion of the event; maintains food & beverage records of individual events and collects statistical data on attendance and usage to include statistical data on revenue per caps.
• Ensures food & beverage is competitive in purchasing and pricing at all times, which includes monitoring competing venue costs and pricing.
• To maximize TPAC revenue opportunities through food, beverage, and merchandise sales and meet or exceed budgeted goals.
• Manages operational and financial goals of the F&B Department.  Estimate sales and associated costs to adjust operations as necessary to meet financial forecasts & consumer needs.
  • Manages operational and financial controls to ensure protection of assets and revenue while making necessary adjustments as needed.
  • Prepares daily, monthly, and annual reports including, but not limited to, per caps, labor costs and buying patterns.
  • Processes Payroll and Billing Reports.

1. Builds estimates and coordinate implementation of F&B needs as related to  event logistics.
2. Strives for excellence in maintenance of accurate and up-to-date records of all events, expenses, revenues and payments to external vendors & industry organizations.

DAY-TO-DAY OPERATIONS

• Supervises and trains staff to accommodate food & beverage needs which are available to patrons, clients and promoters.
• Works with clients and staff to determine event requirements, set up and staffing needs, rates, equipment needs and move-in/out days; coordinates and documents food & beverage requirements requested by promoters, agents and clients. Communicates information received on events to other employees and vendors to ensure smooth event operations; assures setups are done in accordance with lease requirements, safety, fire and health codes and facility procedures.
• Oversees food & beverage services for all events in TPAC-managed spaces unless otherwise assigned.
• Serves both Front of House/Patron needs, and Back of House/Client needs equally.
• Interacts with other facility staff to facilitate planning and scheduling of events and to ensure efficient management of daily activities to assure the delivery of service and to promote in-house events.
• Monitors event food & beverage requirements and how they interact with other facility events and activities.
• Makes or arranges for last-minute adjustments in room or equipment setup at the request of the lessee or to assure compliance with safety measures and prepares an accurate statement of additional changes for settlement purposes.
• Coordinates and directs contract and event support staff including merchandisers and caterers; provides functional supervision of said support staff including setup for food & beverage, catering and merchandise details.
• Assumes responsibility for resolving problems during course of assigned events; receives and responds to complaints from tenants, patrons and the public.
• To look for new potential partners or vendors that increase or enhance F&B offerings.
• To ensure the TPAC F&B Department is functioning in the combined best interests of our TPAC patrons, and the economic level of efficiency expected by TPAC management.
• Oversees daily operation of the TPAC food & beverage department.
• Develops a high performing team that works well together and is empowered to make decisions; cultivates a culture of openness and fairness continuously striving towards improved and timely communications and team performance to fulfill goals and objectives.  Ensures personal & departmental members’ ability to be successful in interfacing with all internal departments, to distribute and disseminate information integral to the successful implementation of events, as well as to fine tune, define and upgrade the types of services and products we offer to be successfully competitive.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Responsible for scheduling full-time staff in a fair and balanced fashion, as well as scheduling part time staff.
• Manages F&B staff through improved hiring and training processes with a goal of improving the functionality and customer enjoyment of TPAC patrons.
• Maintains and maximizes TPAC merchandise revenues through creation and implementation of fair merchandise related business practices.   Oversee TPAC house commission merchandise collection.
• Maintains inventory and inventory control on products and supplies.
• Ensures and maintains excellence as it pertains to state and local health codes and ensures the Food and Beverage department is compliant at all times.
• Ensure state health and safety codes are met at all times with the Food and Beverage department.
• Oversees ordering process, delivery schedules, monthly sales reports and inventory reports.
• Implements new product rollouts and refines sales procedures.
• Monitors service areas to ensure established quality standards are maintained.
• Maintains equipment and/or service contracts.
• Assists others within the company as directed by supervisor.
• Renews and enforces all state and local permits, and maintains awareness of laws they impact TPAC compliance.  

The above-listed duties are not all inclusive.  This position is expected to perform other work-related duties as assigned even though they may not be considered primary duties

SKILLS AND KNOWLEDGE

Required:

• College degree with a concentration in Culinary Arts, Food Service Management, or another related field. Extensive practical experience would be considered in lieu of educational degree(s).
• Knowledge of the Tennessee liquor laws and regulations.
• Possesses a valid ABC card and has demonstrated bartending skills.
• Demonstrated leadership skills and ability to work in a team environment.
• Demonstrated fiscal management skills.
• Demonstrated supervisory and interpersonal skills.
• Demonstrated customer service skills.

Preferred:

• Minimum of 6 years in Food & Beverage Management experience.
• Experience in performing arts, theme parks, tourism, hospitality, restaurant, or entertainment industry preferred.
• Strong verbal and written communication skills.
• Ability to inspire and maintain a teamwork approach.

SOFTWARE AND SERVICES USED

• Proficient in Microsoft Excel and strong knowledge of Microsoft Word and Outlook.
• POS experience, primarily with SalesVu, and Clover.
• Experience with When I Work.

OTHER REQUIREMENTS

• Must be able to work: days, evenings, weekdays, weekends and holidays as needed.
• Must handle confidential information strictly and responsibly.
• Must be proactive in continuously seeking and developing ways to be more effective.
• Must have, and maintain, a valid Driver’s License.

FREQUENT FUNCTIONS AND WORKING CONDITIONS

Frequent Functions: Working in an office environment, and in a food & beverage environment, and dealing with public events and virtual meetings & events.

Occasional Functions: Standing, walking, and lifting 30 pounds or less.

TPAC is an Equal Employment Opportunity employer. All aspects of the employment process will be merit-based and applied without discrimination on the basis of race, color, religion, sexual orientation, gender identity, marital status, age, disability, national or ethnic origin, military service status, citizenship or other protected characteristics.

‍