Food & Beverage Director

Fredericksburg Field House; Fredericksburg (VA); On-site; USD 40,000 - 50,000; Full time

Job summary

Fredericksburg Field House is seeking a part-time Food & Beverage Director to lead all F&B operations in a busy venue. You will drive revenue, manage costs, and ensure guest satisfaction across dining, kitchen, and catering functions.

The role requires at least one year of leadership in high-volume food service, strong English communication, and relevant certifications. A dynamic, hands-on manager who can handle irregular shifts and a team-oriented environment will excel.

Qualifications

• One year of proven leadership experience in high-volume food service.
• Ability to read and interpret safety rules, operating and maintenance instructions in English; write routine reports.
• Must possess Food Service Manager Certification (or acquire within 3 months) and Food Handlers Certification (within 60 days).

Responsibilities

• Train staff
• Generate required reports
• Process payments
• Inspect equipment for cleanliness and safe operation
• Inspect deliveries for accuracy and code compliance
• Adhere to health and safety practices
• Resolve customer complaints and suggestions
• Be detail oriented and organized
• Work well under pressure and in a group
• Ability to work irregular shifts (days, nights, weekends, holidays)
• Must be at least twenty-one (18) years old

Skills

Leadership

Tools

Google Suite

F&B Inventory

Point of Sale (POS)

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Food & Beverage Director

Part Time FREDERICKSBURG FIELD HOUSE INC, Fredericksburg, VA, US

6 days ago Requisition ID: 1183

Salary Range: $40,000.00 To $50,000.00 Annually

• Location Fredericksburg Field House, 3411 Shannon Park Drive, Fredericksburg, VA 22408
• Base Pay $40,000 - $50,000 Annually
• Job Category Fredericksburg Field House
• Industry Food & Beverage, Cafe, Concessions
• Employment Type FT Salary Exempt

Description

Food & Beverage Director

The primary functions of the Food & Beverage Director are to drive revenue, manage costs, and provide a great experience to guests. The position manages all facets of the Food & Beverage experience including guest facing positions, kitchen positions, and catering orders. The Food & Beverage Director is supervised and evaluated by the property General Manager.

Compensation: 40,000 - 50,000 Annually

Essential Duties and Responsibilities

• Train staff
• Generate required reports
• Process payments
• Inspect equipment for cleanliness and safe operation
• Inspect deliveries for accuracy and code compliance (temperature, storage, etc.)
• Adhere health and safety practices
• Resolve customer complaints and suggestions
• Must be detail oriented and organized
• Must work well under pressure
• Must be able to work well in a group setting
• Must be able to work irregular shifts to include days, nights, weekends, and holidays as needed
• Must be at least twenty-one (18) years old

Qualifications

Education and/or Experience: One year of proven leadership experience in high-volume food service.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals in English. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

• Mathematical Skills: Ability to solve basic math problems related to the F&B department. Ability to make change given cost of goods and amount tendered with or without an electronic device.
• Reasoning Ability: Ability to define problems, collect data, establish facts, and draw conclusions.
• Computer Skills: To perform this job successfully, an individual must have a working knowledge of Google Suite, as well as Food & Beverage Inventory and Point of Sale software (i.e. – Toast, Micros, Clover, etc.).
• Certificates, Licenses, Registrations: To perform this job successfully, an individual must possess the following:
  • Food Service Manager Certification (or acquire within 3 months of hire)
  • Food Handlers Certification (within 60 days of employment)

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Standing: Constantly
• Walking: Constantly
• Sitting: Occasionally (preparing reports at a standard workstation)
• Bending/Kneeling: Occasionally
• Lifting: < 10 lbs. Frequently; < 50 lbs. Occasionally
• Pulling/Pushing: > 50 lbs. Occasionally
• Talking: Constantly
• Hearing: Constantly (with and without significant background noise)
• Vision: Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Taste/Smell: Frequently
• Tactile (feeling/manipulating): Constantly

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this Job, the employee normally in a temperature and humidity-controlled environment. The employee is occasionally exposed to extreme cold (non-weather, walk-in freezer) and extreme heat (non-weather, commercial kitchen).

The noise level in the work environment is usually moderate to loud.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.