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Director of Food & Beverage

Company: Chautauqua Hotel Co
Location: Mayville
Posted on: November 18, 2021

Job Description:

C hautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. The Institution has just recently passed a strategic plan ( 150 Forward ) that endeavors to expand its reach to year-round programming and to harness its brand for continuous impact. A new Washington, DC, office has opened to allow the Institution to play an ongoing role in the cultural conversations of the nation.

Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization that is a wholly-owned subsidiary of Chautauqua Institution.

About Chautauqua Hotel Company

The Company operates the historic Athenaeum Hotel as well as multiple food and beverage locations across the grounds of Chautauqua Institution, including the Heirloom Restaurant and Lobby Lounge. Heirloom is a large fine dining restaurant located at the hotel, renowned for dining and cocktail service on the wrap-around porch with unmatched views of Chautauqua Lake. The Lobby Lounge serves the region's most diverse selections of bourbons, whiskies, specialty drinks, and wines. The Company also leverages the facilities and other physical resources of Chautauqua Institution toward a robust conferencing and events enterprise that serves constituents 6-7 months of every year, including weddings, corporate events, seasonal festivals, and culinary-centered experiences. In addition to the Heirloom Restaurant and Lobby Lounge, other Chautauqua Hotel Company food and beverage operations include:

-The President's Cottage, where private programs and events with culinary service are held for business purposes that advance the mission of Chautauqua Institution.-The Brick Walk Caf--, a centrally located casual restaurant for quick hot meals and grab-and-go items, features an Ice Cream parlor and indoor/outdoor seating.-The Gazebo, located adjacent to the Brick Walk Caf--, serves limited takeaway food items and is a Starbucks "We Brew" vendor.-Afterword's Caf-- is a centrally located coffee shop serving breakfast and lunch, featuring soups, sandwiches, baked goods, and other specialties.-Plaza Market is a convenience store with a variety of sundries and specialty products. -The Gallery Caf--, located on the porch of Fowler-Kellogg Gallery, serves fresh hot and cold lunch and snack items and offers porch seating for patrons and passers-by. -3 Taps & The A-Truck is Chautauqua's only lakeside food and beverage venue, featuring indoor and outdoor seating, fire pits, and a unique food and beverage menu appealing to multiple generations. The A Truck is a mobile food truck and can be leveraged off-site.-The Double Eagle Restaurant Patio on the Green at Chautauqua Golf Club is one of the only food and beverage facilities at Chautauqua that has the potential to operate year-round. During golf season, it serves as the "19th hole" and also operates a Club Car. The facility is appointed to accommodate group programs and events and post-round food and libations alike.-Bellinger Hall Cafeteria is a dormitory dining hall serving some 300 summer students enrolled in Chautauqua's Schools of Performing & Visual Arts. The facility can also operate year-round for pre-scheduled programs and events, and the kitchen often serves as the staging point for late fall, winter, and early spring food service requests. The Hotel staff also manages the dormitory space of Bellinger Hall to meet accommodations demand during the Summer Assembly (space providing) and year-round.-Festival Food and Movie Event Concessions are provided by the Food and Beverage team as requested during the Summer Assembly and year-round, depending on Institution programming and events. Culinary experiences and plans are curated by Executive Chef Edward Work, a graduate of The Culinary Institute of America in Hyde Parke, NY. Chef Work is influenced by international cuisine and leverages local ingredients and relationships to create one-of-a-kind experiences.


The Director of Food & Beverage reports to the General Manager and provides strategic and operational leadership for the food and beverage operations of Chautauqua Hotel Company. This position is part of the Company leadership team that collaborates to set and achieve goals aligned with the Chautauqua Institution mission and vision. The Director of Food & Beverage is an entrepreneurial, positive, and energetic leader who ensures a superior guest and staff experience while growing sales and increasing profitability according to plans.

The ideal candidate is outcomes-driven, service-centered, technologically savvy, innovative, and is a dedicated team player who interacts collaboratively across the organization and with external resources and partners to achieve goals.

Strategy and Operations

-Develops and implements food and beverage strategy for Chautauqua Institution that responds to current needs and future vision.-Establishes and communicates clear operational strategies, goals, objectives, and action plans.-Ensures that tools, processes, and training are implemented to support the achievement of performance and guest satisfaction goals. - Monitors performance indicators as measures of success related to:

-efficient food and guest service, -customer response (i.e. net promoter score)-labor and talent acquisition and retention -inventory/supplies management-cost controls-clean/safe restaurant environment, and -budget and revenue -Leads front-of-house and back-of-house operations for multiple venues to ensure high standards and consistency for food/alcohol service and overall guest experience. Ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation.-Implements, leads, and supports change initiatives for operations as developed and directed. -Engages in approved business partnerships with vendors and interacts in professional industry networks.-Ensures compliance with federal and state laws to provide a visibly clean and safe restaurant environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution. Talent Management

-Leads and supervises a team of full-time, part-time, and seasonal staff in the creation and implementation of plans, goals, objectives, and tactics. -Leverages a disposition of challenge and support to drive performance, employee development and retention, and achievement of outcomes. Focuses on competencies, behaviors, and values that support an organizational culture that is innovative, transparent, and collaborative.-Promotes talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on strategic objectives. -Collaborates with Food & Beverage Management Team and Human Resources to establish staffing needs that align with department-specific goals and budgets and develops and implements recruitment strategies that attract a diverse and qualified talent pool.-Ensures candidates' experiences and dispositions are aligned with the talent philosophy and mission of the Institution, including the Institution's commitment to inclusion, diversity, equity, and accessibility. Promotes retention of an experienced seasonal workforce to reduce or eliminate reliance on staffing agencies or overtime. -Fully leverages Ultimate Kronos Group (UKG) Human Resources Information System (HRIS) to manage the employment lifecycle through recruitment, onboarding, time approval for payroll purposes, and recordkeeping/tracking. Financial Management

-Partners with General Manager and leadership team colleagues on the creation of product and pricing strategies that effectively balance seasonality, economy, customer segments, and guest satisfaction to achieve performance goals related to revenue, satisfaction, safety, and quality.-Develops annual operating budgets/financial reports and provides input on capital expenditures. Manages costs versus budget, and identifies inconsistencies in daily operations, taking corrective action as necessary. -Coaches management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses. -Adheres to purchasing and inventory procedures, completes orders to ensure accurate stock for forecasted activities, and implements controls to minimize operating costs and waste to stay within food cost margins.-Navigates a fluid business environment influenced by seasonal operations, weather, health situations, and programming both at Chautauqua Institution and the Athenaeum Hotel. Utilizes labor management tools/reports to ensure appropriate staffing levels and cost controls to maintain the budget. ..... click apply for full job details

Keywords: Chautauqua Hotel Co, Erie , Director of Food & Beverage, Executive , Mayville, Pennsylvania

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