Food & Beverage Director - Washburne Culinary & Hospitality Institute

FOOD & BEVERAGE DIRECTOR – FULL TIME
WASHBURNE CULINARY & HOSPITALITY INSTITUTE
KENNEDY-KING COLLEGE

The Washburne Culinary and Hospitality Institute (WCHI), a leader in providing superior culinary arts training, is headquartered at the City Colleges of Chicago (CCC) Kennedy-King College offers both certificate and degree programs in Culinary Arts and Baking, and Pastry Arts.

WCHI is one of CCC’s College to Careers sites, where partnerships with culinary and hospitality industry leaders are designed to help students gain and apply the skills that are most essential to finding jobs and building successful careers at restaurants, hotels, private clubs, catering companies and other food-related businesses. WCHI provides students with the latest culinary techniques, along with valuable hands-on experience to ensure they are equipped to succeed in the culinary and hospitality industries. Students receive real world training in the working of a fully functioning restaurant serving the public, learning front-of-the- house and kitchen skills at the school’s fine dining restaurants and café sites, learn volume food preparation by working on catering events, and have the opportunity to participate in other business enterprise operations.

WCHI is where partnerships with culinary and hospitality industry leaders are designed to help students gain and apply the skills that are most essential to finding jobs and building successful careers at restaurants, hotels, private clubs, catering companies and other food-related businesses. WCHI provides students with the latest culinary techniques, along with valuable hands-on experience to ensure they are equipped to succeed in the culinary and hospitality industries. Students receive real world training in the working of a fully functioning restaurant serving the public, learning front-of-the- house and kitchen skills at the school’s fine dining restaurants and café sites, learn volume food preparation by working on catering events, and have the opportunity to participate in other business enterprise operations.

Reporting directly to the Executive Dean of WCHI, the Food and Beverage Director is responsible for directing the operations of the WCHI business enterprises. Manages staff and directs operations to ensure the efficient and profitable business performance of the WCHI's revenue sources including its fine dining restaurants and café sites, the leasing of facilities and incubator kitchens, and its event planning and catering services. Creates an environment to advance education in real world situations. Performs related duties as required.

ESSENTIAL DUTIES:

• Provides direction and management oversight to managers/supervisors of operational units including Executive Chef in charge of culinary education program, Catering Manager over event planning, facilities rental, and catering services.
• Develops operating budgets for each of the revenue outlets, working collaboratively with the Executive Dean of WCHI, Vice President of Finance & Operations, and Operations and Purchasing Manager to budget for food, beverage, personnel, equipment, and capital expenditures.
• Participates in the development of training programs designed to provide hands-on training to students on business and front-of-the-house operations for running a successful and profitable food establishment including customer service, inventory control, revenue and cost control, and food safety and sanitation.
• Develops and implements standard operating procedures to ensure the efficiency of operations and implementation of revenue and cost control measures.
• Works with Marketing Department to plan external and internal marketing and sales promotion activities.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and pricing of all purchases.
• Reviews purchasing and inventory reports to monitor expenditures and works with Operations and Purchasing Manager to ensure proper accounting of all food products, beverages and supplies received for operating units.
• Reviews and approves agreements for catering services and the leasing of facilities, reviewing negotiated charges for services, budgeted costs for food, beverages and labor and profit margins.
• Monitors restaurant and café operations, inspects facilities and meets with Restaurant and Café Managers to ensure all safety, sanitation, energy management, and other standards are consistently met.
• Works with managers/ supervisors to address and resolve complaints or problems involving level and quality of services provided at restaurants, café sites, or catering events.
  Reviews operational and revenue reports for individual operating units and prepares management reports on financial status of units including cost/profit analysis and profitability of operations.
• Ensures restaurants, café sites, and other food preparation sites meet state and municipal health and sanitation requirements.

QUALIFICATIONS

• Bachelor’s degree from an accredited college or university in Business Administration, Hospitality Management, Culinary Arts, or a related field.
• Five years of work experience as a supervisor/manager in the food service industry.
• Demonstrated ability to lead multiple teams in areas of restaurant management and catering services
• Food Service Sanitation certification by the City of Chicago and the State of Illinois is preferred
• A combination of education and experience may be taken into consideration based on the applicant’s credentials.
• Knowledge of restaurant and foodservice management
• Knowledge of food and beverage industry
• Knowledge of effective business practices and models for managing food and beverage establishments
• Excellent interpersonal, written, and verbal communication skills
• Excellent organizational skills
• Excellent customer service skills
• Ability to create a dynamic and experiential learning environment for students
• Ability to work with and relate to a culturally diverse student body, faculty, and staff
• Ability to build strategic relationships within the organization
• Ability to develop operating budgets
• Must be able to work evenings and weekends as required
• Experience with r estaurant and food preparation equipment and Computer point of sale cash system/register
• Ability to walk, bend and stand throughout work shift

Chicago residency is required for all full-time employees within six months of hire.
We are an equal opportunity and affirmative action employer.
Thank you for your interest in City Colleges of Chicago!