The Food and Beverage Director is responsible for overseeing and managing all aspects of food and beverage operations, including budget management, team leadership, customer service, menu design, and compliance with health and safety regulations. This position requires nights and weekends during some periods of the year. Duties include but are not limited to managing the day-to-day operations, purchasing cooking and cleaning supplies, training and supervising staff, and maintaining a clean kitchen and dining area.
The demands of this position fluctuate due to seasonal programming at camp. From August to May, the Dining Hall serves retreat groups whose needs vary depending on schedule and include children, teenagers, and adults. Menus may need to be tailored to suit the group, such as elementary students with adult chaperones or adult-only groups. From May to August, the Dining Hall provides meals Sunday evening through Saturday morning for a highly active staff of 200+ adults and an average of 330 campers ages 7-18 each week.
Primary Responsibilities:
- Oversee all food and beverage operations in the Dining Hall.
- Manage and supervise all kitchen staff.
- Review and carry out the hiring process for all kitchen staff.
- Organize off-time and schedules for kitchen staff.
- Manage food and beverage operations within budget and to the highest standards.
- Evaluate budget and order cleaning supplies for the kitchen and Dining Hall.
- Find innovative ways to improve menus, systems, and products.
- Provide accommodations for campers and staff with dietary restrictions.
Competency: To perform the job successfully, an individual should demonstrate the following competencies:
- Team Work: balance team and individual responsibilities; contribute to building a positive team spirit
- Change Management: develop workable implementation plans; build commitment and overcome resistance
- Leadership: display passion and optimism; mobilize others to fulfill the vision
- Managing People: regular performance feedback; develop subordinates’ skills and encourage growth
- Business Acumen: guest-oriented and service-minded
- Cost Consciousness: work within an approved budget
- Organizational Support: complete administrative tasks correctly and on time
- Strategic Thinking: develop strategies to achieve organizational goals with a growth mindset
- Responsiveness: communicate and return communication with other team members
- Planning/Organizing: prioritize and plan work activities
- Customer Service: respond to customer needs; solicit customer feedback to improve service
- Confidentiality: prudently handle sensitive topics with campers and families
All employees of The Pines Catholic Camp must pass a background and reference check and must complete the Safe Environment training from the Diocese of Tyler. Other requirements can be found in the Pines Catholic Camp Employee Handbook.
To apply, please send your resume and cover letter to registrar@thepines.org.
For additional questions, please contact our Camp Director, Greg Price, greg@thepines.org or 903-845-5834.