Description

SUMMARY: Director of F&B will function as the strategic leader of Seascape Resort’s F&B and Culinary Operation, including Sanderlings Restaurant and Bar, Room Service and Kitchen. Meet Seascape’s guests needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department both front and back of the house and ensuring quality and safety standards are being met.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee F&B outlets and their management teams; sets expectations and holds F&B leadership teams accountable
• Review training processes with Kitchen and Sanderlings management team to ensure all new hires are being trained in a timely manner and evaluate current staffing needs and skill levels
• Monitor vendor and supplier performance to ensure quality and cost-effectiveness
• Create and implement in-room dining department; hiring, SOPs, menus and ensuring necessary items are ordered for the team
• Attend Executive Committee meetings, BEO meetings, Manager Meetings and other meetings as necessary
• Monitor customer feedback and implement improvement strategies
• Oversee ordering process for the kitchen, restaurant and bar to ensure cost effectiveness and implement improvement strategies where necessary
• Provide feedback and disciplinary action when necessary for Sanderlings and Kitchen outlet
• Identify ways to cut costs, eliminate inventory shrinkage, and reduce food spoilage
• Develop budgets with the team and monitor current spending habits
• Collaborate with chefs on restaurant and bar menu creation and implement pricing strategy
• Collaborate with Banquet Chef, Banquet Manager and Sales Management on catering/banquet menu creation and implement pricing strategy
• Follow department policies and procedures
• Manage the Micros POS system and ensure all pricing and buttons are correct; provide training where necessary for F&B management
• Cover the restaurant floor in absence of Restaurant Manager and oversee all front of house restaurant and bar staff
• Serves as a role model to demonstrate appropriate behaviors
• Identifies opportunity to increase profits and create value by evaluating and challenging existing processes
• Encourages innovation and drives necessary change
• Oversee safety program for all F&B outlets and ensure routine cleaning is completed and all items necessary to F&B operations are in working order
• Empowers and supports employees to provide excellent customer service
• Partner with Human Resources on employee issues as necessary
• Coaches team by providing specific feedback to improve performance
• Ensures that regular, on-going communication occurs in all areas of F&B (e.g., daily pre-shift meeting, monthly staff meetings for front and back of the house)
• Ensures employee schedules are staffed according to business levels and staff is following CA law regarding meal and rest breaks
• Assist with closing payroll for Sanderlings staff
• Order and purchase equipment and supplies
• Other duties assigned by Managing Director

Qualifications

QUALIFICATIONS, SKILLS & ABILITIES

• Ability to lead effectively; motivate, support and inspire the team while creating a collaborative environment
• Ability to manage multiple responsibilities such as staffing, inventory, budgets, schedules and reservations
• Strategic planning required to drive business growth and enhance performance
• Ensure health and safety compliance within the F&B operations

EDUCATION AND/OR EXPERIENCE

• At least 5 years of experience as a Director of Food & Beverage (in a hotel capacity preferred)

• At least 4 years of experience in a leadership role overseeing multiple F&B outlets
• Culinary experience encouraged but not required

LANGUAGE SKILLS

• Ability to read, comprehend and provide instructions, both written and verbal
• Bi-lingual in Spanish preferred

COMPUTER SKILLS

• Proficient in Outlook, Word, Excel and Internet applications
• Proficient in Paycom, Kraftables and Micros system highly preferred

CERTIFICATES & LICENSES

• Must provide valid document(s) to work in the US
• Valid California Driver License is required
• TIPs certification required
• Food Handlers Certification required

WORK ENVIRONMENT
The work environment at Company ranges from wintertime lows of 30 degrees to summertime highs to 80 degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

PHYSICAL DEMANDS
While performing the duties of this job, the employee must be able to:

• Kneel, squat, bend and lift in assisting dining room needs
• Ability to lift 25-50 lbs.
• Sit, stand and walk for long periods of time