The Director of Food & Beverage will supervise and control the restaurant and bar outlets to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.

The Director of Food & Beverage Essential Responsibilities :

• Coordinate all booking activities, i.e., meetings and events where Food and Beverage services are required and affected.
• Oversee and assist in the training and development of all Food and Beverage management and line associates.
• Oversee the development of beverage lists and prices, and is responsible for the selection of condiments, linens, uniforms, and décor used within the property's facility.
• Develop accurate and aggressive long and short range financial objectives for the Food and Beverage Department consistent with the property objectives.
• Establish and maintain effective internal controls within the department.
• Responsible for maintaining budgeted financial goals to ensure maximum profitability.
• Maintain knowledge of local competition and general industry trends.
• Maintain liaison with the Sales and Catering Manager in order to facilitate the management of event and meeting business.
• Maximize sales potential through internal and external marketing of the property's outlets.
• Recommend equipment to be used and is responsible for the proper selection of all beverage products.
• Oversee labor costs, payroll, and scheduling of associates
• Conduct performance reviews, hire, coach, and counsel associates.
• Mentor and develop Food and Beverage Associates.
• Schedule department meetings.
• Schedule and assist with month-end inventories.
• Return business telephone calls and answer correspondence.
• Inventory control.
• Manage beverage and food cost.

To do this kind of work, you must be able to :

• Read and interpret business records and statistical reports.
• Use mathematical skills to interpret financial information and prepare budgets.
• Analyze and interpret established policies.
• Make business decisions based on production reports and similar facts as well as on your own experience and personal opinions.
• See differences in widths and lengths of lines such as those on graphs.
• Deal with the general public, customers, associates, union, and government officials with tact and courtesy.
• Plan and organize the work of others.
• Change activity frequently and cope with interruptions.
• Speak and write clearly.
• Accept full responsibility for managing an activity.
• Be available on nights, weekends, and holidays.

Physical Demands : Lifting 20 lbs. maximum and occasionally lifting and / or of objects weighing up to 10lbs. Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions : Inside : Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills : Requires mathematical development sufficient to be able to : Deal with a system of real numbers : algebraic solution of equations, and probability and statistical inference.

Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc.

Language Skills : Must have developed language skills to the point to be able to : Read newspapers, periodicals, journals, and manuals.

Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style.

Participate in discussions and debates. Speak extemporaneously on a variety of subjects.

Relationships to Data, People and Things :

Data : Coordinating : Determining time, place, and sequence of operations or action to be taken on the basis of analysis of data;

executing determination and / or reporting on events.

People : Speaking-Signaling : Talking with and / or signaling people to convey or exchange information. Includes giving assignments and / or directions to helpers or assistants.

Things : Handling : Using body members, hand tools, and / or special devices to work, move, or carry objects or materials.

Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials.

Specific Vocational Preparation : Must have a degree in Hotel / Restaurant Management and Food Safety Certification. Three years plus previous Food and Beverage Management experience.

Last updated : 2024-06-25