The New York Racing Association, Inc.

  • Director, Food & Beverage

    Job Locations US-NY-Ozone Park
    ID
    2018-1737
    Track
    Aqueduct Racetrack (only)
    Position Type
    Full-Time Regular
  • Job Overview

    The Director, Food & Beverage is responsible for the overall food service and merchandise operations at NYRA’s three track locations. He/She will be the main point of contact with NYRA’s concessionaire and F&B providers of record. This position will have primary responsibility for managing NYRA’s final cost to customers on food, beverage and merchandise as he/she works with our vendor on offerings. The Director, Food & Beverage will also be responsible for NYRA internal labor costs, operational costs, service initiatives and revenue. This person will also play a key role in future development planning as it pertains to the F&B service.


     


    The Director, Food & Beverage is responsible for training and managing front of house operations, as well as working with the F&B partner on back of house management. He/She will ensure that all restaurants, concessions, sub-concessions and merchandise stands are appropriately presented and managed on all live race days at NYRA’s tracks. This includes, but is not limited to, ensuring the cleanliness of all food venues, maintaining daily check lists, working with F&B vendors to resolve potential conflicts, and reviewing and managing NYRA’s POS system on a regular basis. He/She will bring forth plans for improvements and provide input to strategic decisions with insight gained through data and normal operations.

    Responsibilities

     



    • Directs and manages all F&B operations ensuring quality standards are maintained in terms of products, service, safety, and sanitation.

    • Facilities special events/projects as direct by the Chief Experience Officer.

    • Executes primary relationship with business and key revenue client/partners.

    • Builds and maintains positive client and guest relations. Responds to client and guest requests in a timely manner. Regularly obtains feedback from guests to improve operations. Will investigate and follow through on client and guest complaints.

    • Implements process improvements to enhance the food and beverage operations.

    • Produces recaps and reports of food and beverage operational components including labor costs, food & beverage cost, revenue reports by area, etc.

    • Responsible for F&B guest experience in the building.

    • Supports and communicates Company initiatives.

    • Responds and assists in any departmental F&B guest service issues.

    • Oversees and documents weekly meetings with F&B partner with the goal to be informational, fact finding, idea generating and problem solving in an effort to regularly obtain feedback from clients to improve operations.

    • Customizes hospitality requests for NYRA Board of Directors and Executive Office.

    • Handles the reservation system for NYRA dining; coordinates seating plans and seating guests when they enter NYRA restaurants; accommodates NYRA VIPS and horsemen.

    • Oversees the purchasing and merchandise operation of the NYRA Store at Aqueduct, Belmont and Saratoga.

    • Works cross-functionally within the Experience Area to manage and deliver all Experience initiatives with Marketing, Sales, Special Events and Guest Services.

    • Works in tandem with the NYRA Sales/Group Event Sales Department to ensure the highest level of F&B experience is delivered to Groups at all tracks.

    Qualifications

     



    • Bachelor's Degree

    • A minimum of 8 years Food and Beverage Management experience at a Director of Operations/General Manager level

    • Experience in a sports and entertainment atmosphere, a major plus

    • Experience managing a high-volume operation.

    • Proven ability to lead and develop a team.

    • Budgeting, forecasting, sales experience preferred.

    • Energetic and innovative with a drive to work in a guest centric, results driven environment.

    • Ability to maintain organization in a changing environment.

    • Exhibits initiative, responsibility, flexibility and leadership,

    • Strong attention to detail

    • Strong written, verbal and interpersonal communication skills. Excellent attention to detail.

    • Creative culinary and strong financial management skills

    • Ability to relocate to Saratoga Spring for 7 weeks from Mid-July to Labor Day and to work a racing schedule (Wednesday to Sunday) including some holidays.

    • Ability to complete detailed project plans for executive management to review.

    • Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift


     

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