Food & Beverage Ops Leader: Events & Training

Great Wolf Lodge; Mashantucket (CT); On-site; USD 81,000 - 99,000; Full time

Job summary

Great Wolf Lodge is seeking an Assistant Director of Food & Beverage to guide the department in planning, presentation, and service, with a focus on events and training. You’ll lead operations alongside the Director, drive cost controls, and ensure compliance with safety standards across the lodge.

Responsibilities include supervising recruitment, onboarding, scheduling, coaching, and maintaining strong guest satisfaction scores, while collaborating with chefs and purchasing to optimize par

Qualifications

• Minimum of 2-3 years management experience in food & beverage.
• Experience with procurement and inventory control systems, processes and procedures.
• Excellent writing and verbal communication skills.
• Proficient in P&L management and controls.
• Strong analytical skills and ability to lead teams to achieve goals.

Responsibilities

• Oversee daily functions of F&B administration and planning to meet KPI goals.
• Contribute to strategic plans; implement changes to improve productivity and quality.
• Recruit, train, and coach Pack Members and oversee scheduling and payroll.
• Ensure training compliance and par levels for kitchen and related areas.
• Collaborate with F&B leadership on development and succession planning.
• Lead staff to anticipate guest needs and ensure high satisfaction.

Skills

Management experience

Procurement

Inventory control

P&L management

Communication skills

Education

Bachelor’s degree in hospitality or business

Tools

Microsoft Office Suite

Payroll systems

POS systems

Job description

Great Wolf Lodge is seeking an Assistant Director of Food & Beverage to guide the department in planning, presentation, and service, with a focus on events and training. You’ll lead operations alongside the Director, drive cost controls, and ensure compliance with safety standards across the lodge.

Responsibilities include supervising recruitment, onboarding, scheduling, coaching, and maintaining strong guest satisfaction scores, while collaborating with chefs and purchasing to optimize par