Food and Beverage Director - Spring Mill Inn / Indiana State Park Inns : Job Details

Food and Beverage Director - Spring Mill InnDate Posted: Oct 28, 2024Requisition ID: 451666Location: Mitchell, IN, US, 47446Work for IndianaBegin a fulfilling career with the State of Indiana by joining one of the largest employers in the state, offering a diverse range of opportunities across 60+ agencies. At the state, you'll find competitive compensation, a robust benefits package and a commitment to work-life balance. Most importantly, you'll have the chance to make a real and measurable impact on the lives of Hoosiers across Indiana.At the State of Indiana, we don't just talk about diversity and inclusion—we make it our goal to create a welcoming, accessible, and equitable workplace with a workforce that is representative of Indiana's population. As a proud equal opportunity employer, reasonable accommodations may be available to enable individuals with disabilities to complete the application and interview process as well as perform the essential functions of a role. About the Indiana State Park Inns:The Indiana State Park Inns are one of the oldest state parks lodging systems in the country. We proudly operate seven unique and beautiful facilities throughout our great state of Indiana that offer a unique experience for guests to enjoy the sights and sounds of nature and make memories naturally!Spring Mill Inn is nestled within the beautiful Spring Mill State Park, in Mitchell, Indiana. The Inn features comfortable 73 guest rooms, the Millstone Dining Room, and banquet/conference space.Salary Statement:The salary for this position traditionally starts at $59,800 but may be commensurate with education or work experience.Role Overview: Responsible for the purchasing, receiving, storage, and production of food products for all food outlets. Must be able to build business through menu selections, consistent quality and presentation. Accountable for cost controls of food production and outlet sales. Must be able to hire, train, and motivate competent staff. Must be able to communicate effectively with other Departmental Managers and subordinates. A Day in the Life:Ordering high-quality products, as needed, through approved vendors to maintain an adequate par level for the forecasted business.Implement and maintain proper receiving and storage procedures.Ensure production procedures through standardized recipes, establishing par levels, employee training, and presentation.Implementation of food safety procedures including regular checks of food temperatures and documentation thereof.Responsible for implementing procedures to maintain proper cleanliness and sanitation.Maintains food costs and labor costs at agreed-upon levels.Service guests use standards for service guidelines and follow all laws and policies in regards to serving alcohol.Create outlet concepts to target hotel clientele and the local market.Create and update menu designs to fit outlets.Utilize training g...