What are the responsibilities and job description for the Director of Food & Beverage position at A Hiring Company?
Overview
The Equinox Golf Resort & Spa, nestled in the picturesque landscapes of Manchester, Vermont, is seeking a dynamic and experienced Director, Food & Beverage, to lead our hospitality and culinary team. The ideal candidate will be responsible for achieving training, marketing, sales, profitability, and service quality goals for the Food & Beverage Department. This role requires a strategic leader who can develop and execute marketing strategies, manage budgets, and provide exceptional service to our guests. If you have a passion for hospitality, a track record of leadership in the F&B industry, and a commitment to excellence, we invite you to join our team.
Key Responsibilities:
- Lead the daily operations of four distinct food and beverage outlets, ensuring that all service and product offerings align with established standards to exceed guest expectations.
- Lead the planning, execution, and delivery of high-profile banquet and conference events, ensuring exceptional guest experiences, and deliver unparalleled service and product quality that consistently surpasses guests' expectations.
- Motivate and lead a team of front-of-house, back of the house and food and beverage management professionals with a focus on collaboration of all F&B team members.
- Foster a culture of excellence and responsiveness among Food and Beverage and Banquet employees as well as collaboration cross departmentally.
- Develop, recommend, and manage the budget, sales & marketing plans, objectives, and ensure adherence to approved plans.
- As a key member of the Executive Committee, contribute to overall resort management.
- Oversee the recruitment, training, coaching, and performance management of employees.
- Oversee payroll, reports, forecasts, inventory, and budget for food and beverage operations.
- Collaborate with other resort departments to ensure efficient guest service.
- Resolve customer complaints to maintain high levels of satisfaction and quality.
- Collaborating with the Executive Chef, create appealing, high quality, marketable cycle menus and special event menus.
- Establish procedures to enhance guest and employee satisfaction.
- Maintain quality control standards for both food and beverage.
- Oversee and monitor workable systems for inventory, receiving and product utilization (product cost).
- Ensure compliance with Department of Health regulations and brand standards through daily walk-throughs.
- Lead in and ensure compliance with the Vermont Department of Alcohol, ensuring training and compliance.
- Maintain effective communication with Home Office and Corporate Associates.
- Coach and counsel employees towards development of skills/competencies and uphold brand service standards and procedures.
- Respond to any reasonable task assigned by General Manager.
- Assist in the Food and Beverage and banquet functions in whatever capacity necessary.
