Dir Food & Beverage Ops - 90000653 - Wilmington

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As we move America’s workforce toward the future, Amtrak connects businesses and communities across the country. We employ more than 20,000 diverse, energetic professionals in a variety of career fields throughout the United States. The safety of our passengers, our employees, the public and our operating environment is our priority, and the success of our railroad is due to our employees.

 

Are you ready to join our team?

Our values of ‘Do the Right Thing, Excel Together and Put Customers First’ are at the heart of what matters most to us, and our Core Capabilities, ‘Building Trust, Accountability, Effective Communication, Customer Focus, and Proactive Safety & Security’ are what every employee needs to know and do to be most impactful at Amtrak. By living the Amtrak values, focusing on our capabilities, and actively embracing and fostering diverse ideas, backgrounds, and perspectives, together we will honor our past and make Amtrak a company of the future.

 

SUMMARY OF DUTIES:
This position is responsible for directing all aspects of Amtrak’s food and beverage operations within the region including execution of new menus, defining, and ensuring compliance with product specifications, implementation of new equipment and rolling stock, marketing programs and service delivery. The Director Food & Beverage Operations position provides direction and leadership in the effective administration of the Managed Services Provider contract including managed volume of more than $30M along with $50M of train operations expenses annually.  The position has oversight and responsibility for all aspects of the catering operations for all foodservice cars and accounting for F&B revenue and expenses. The selected individual serves as the project manager for all F&B initiatives and coordinates with representatives from Operations, the Business Lines, Transportation, Marketing, and implementation of strategic provisioning models for all trains in the region. 

 

ESSENTIAL FUNCTIONS:

• Provide leadership and direction in the successful operation of all commissaries and Managed Service Provider operations within the region and ensure compliance with contractual terms.
• Provide direction to contractor to ensure the successful execution of all contractual requirements and ensure that all available labor efficiencies, procurement savings and condemnation reduction efforts are implemented while achieving Key Performance Indicators.
• Act as the principal liaison between the Operations Customer Service department, Business Lines, Product Development team, state partners, food and beverage contractors including warehouse operators and other outside vendors.
• Responsible for the direction, oversight and implementation of multiple operational and capital projects that collectively support long-term programs related to Amtrak’s strategic initiatives. 
• Principal subject matter expert for best practices, techniques and implementation of food and beverage equipment and related projects within the region.
• Provide direction for implementing food & beverage programs and performance standards, service recovery programs and other amenity programs for all classes of service on-board Amtrak trains.  Interpret and enforce the food & beverage standards and goals as established by the Operations Customer Service Department.
• Work with the Business Lines, Transportation, Mechanical and Engineering departments to ensure they are properly informed of programs and projects and that the required resources are available to support same.
• Responsible to ensure all programs and projects are completed according to scope, schedule, and budget, as well as Amtrak, FDA, state & federal policies and procedures.
• Perform periodic inspections and audits of warehouse equipment, facilities and operations with Amtrak management and key contract personnel.
• Implement established policies and procedures and provides oversight on the use of Amtrak systems for inventory control and food & beverage expenditures.
• Implement and provide continued support within the divisions for the deployment and use of POS technology.

MINIMUM QUALIFICATIONS:

• Bachelor’s degree in Business Administration, Hotel Management, Food Services or an equivalent combination of education, experience, and training.
• Eleven (11) years of direct work experience in procurement, contract management, customer service, food & beverage, hospitality, or warehousing operations.
• Minimum seven (7) years managerial experience encompassing planning, budgeting, employee supervision, contract management and program implementation

 

MIMINUM KSA (Knowledge, Skills, and Abilities):