We are seeking a dynamic and experienced Food & Beverage Director to lead the operations at our premier Sports Performance Center at Penn State University. The Director will play a critical role in developing and executing a world-class food and beverage program that enhances the overall experience for athletes, coaches, and visitors. This position requires a visionary leader with a passion for culinary innovation, exceptional organizational skills, and a commitment to delivering top-notch service.

This role will pay a salary of $90,000 to $100,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

job expires 7/31/2024

Key Responsibilities:

1. Menu Development:
• Collaborate with nutritionist and executive chef to develop performance-focused menus that support athlete training and recovery goals.
2. Operational Excellence:
• Oversee all aspects of food and beverage operations, including procurement, inventory management, and quality control.
• Develop and implement standard operating procedures to ensure efficient and effective service delivery.
• Maintain compliance with health, safety, and sanitation standards.
3. Team Leadership and Development:
• Recruit, train, and supervise a team of culinary and service staff.
• Foster a culture of excellence, teamwork, and continuous improvement.
• Provide ongoing training and development opportunities to enhance staff skills and knowledge.
4. Customer Experience and Engagement:
• Ensure exceptional customer service and satisfaction by delivering high-quality food and beverage offerings with a focus on performance nutrition.
• Solicit feedback from athletes, coaches, and nutritional staff to identify areas for improvement and innovation.
• Implement strategies to enhance athlete engagement and loyalty.
5. Financial Management:
• Develop and manage budgets, forecasts, and financial reports.
• Monitor food and beverage costs, analyze variances, and implement cost-saving initiatives.
• Identify revenue-generating opportunities and optimize profitability

Qualifications:

• Bachelor’s degree in hospitality management, Culinary Arts, or related field.
• Minimum of 10 years of experience in food and beverage management, in a high-performance sports environment.
• Strong culinary skills and knowledge of nutrition principles.
• Proven leadership ability with excellent communication and people skills.
• Proficiency in budgeting, financial analysis, and inventory management.
• SERV Safe certification or equivalent food safety certification.