Food & Beverage Director

DUTIES & FUNCTIONS Direct and oversee the daily food and beverage operation of the restaurants, bars, banquets, room service, kitchens and other outlets Forecast, implement, monitor, control and report on the various outlet budgets and their components to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
Supervise and coordinate activities of food and beverage employees; hire, train, develop, assess and empower staff to achieve the department's goals.
Ensure that the F&B operation is clean and in compliance with company, brand, federal, state, and local laws/regulations including OSHA, Wage and Hour (tip reporting), Health, Sanitation, Alcohol Beverage Control, hotel and company policies.
Adhere to all local and national liquor laws as well as established company, hotel and brand procedures and complete and maintain up-to-date alcohol serving class, such as TIPS or other state approved classes.
Create staff schedules to ensure that demand is met and that all F&B divisions are operating efficiently.
Plan and direct food and beverage preparation and inspect guest orders prior to serving to ensure correct appearance, temperature.
timeliness and portions.
Oversee all meal periods i.
e.
breakfast, lunch and dinner.
Lead the selection and development of drink and food menus and recipes to ensure consistent quality.
Establish food and beverage presentation technique and quality standards.
Estimate food and beverage consumption and demand, order supplies and ingredients accordingly and be aware of inventory at all times to ensure efficient operations.
Monitor, control and manage food and beverage costs and expenses according to the budget.
Ensure knowledge of menu and all food and beverage products.
Ensure communication and coordination between the F&B divisions as well as between F&B and the hotel staff.
Ensure proper equipment operation/maintenance.
Practice and ensure cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.
Ensure and train employees to maintain a safe and secure environment at all times.
Manage loss prevention and security of food and beverage inventory.
Ensure that the restaurants, bars and banquets are set-up, organized and cleaned prior to opening and at the end of the shift according to operational policies and standards to ensure guest comfort and satisfaction.
Assist and approach all guests in a sincere, courteous and service-oriented manner, and whenever possible, go the extra mile to ensure total guest satisfaction.
QUALIFICATION STANDARDS Education & Experience: A four-year college degree or equivalent education/experience required.
5+ years of food and beverage supervisory experience in a resort environment, luxury experience is preferred.
Applicable state certifications and brand training as required.
Food Handler/Safe Serv certification is required.
Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and use of Point of Sales Systems and other required systems.
General Requirements: Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills.
Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
Extensive knowledge of Food and Beverage etiquette service standards.
Strong leadership skills to rally and motivate staff.
Outstanding organizational and time management skills.
Knowledge of food and beverage principles and practices.
Must have extensive knowledge of Food and Beverage etiquette service standards.
Must be detail-oriented in reviewing final food products and general management of the F&B Operation.
Must be effective at listening to, understanding, and clarifying inquiries made guests, staff and corporate officers.
Ability to multitask, prioritize and delegate daily workload.
Must be energetic and able to work in a fast-paced environment.
Must be able to show initiative, including anticipating guest or operational needs.
Ability to make decisions based on independent judgement and established policies and procedures.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag.
Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations.
Employee must be able to maintain standards of attendance and punctuality and must be able to work varying schedules that include evenings, weekends, holidays and extended hours as business dictates.
Physical requirements: While performing the duties of this job, the employee is required to stand, walk, balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, taste and perform repetitive motions that require manual dexterity during and throughout their shift.
This position requires the exertion of up to 50 pounds of force and lifting up to 50 pounds occasionally.
The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and tools, view computer terminals, determine accuracy, neatness and thoroughness of food and work quality, and make general observations of facilities.
This position is primarily indoors and may subject the employee to high or cold temperatures from machinery and moderate noise level and require frequent use of computers, 10 key touch, copiers, facsimiles, keyboards, telephones and other devices.
This position requires some travel by car and/or air to hotel and work-related events.