Director of Food And Beverage

Description

J O B O V E R V I E W

The Director of Food & Beverage assists the GM in promoting, managing and coordinating the daily

food and beverage operations of the hotel including catering. This position sets and achieves the

highest standards in all areas of Food & Beverage and banquet operations including the Team

Member experience, Guest experience and financial results. He/she oversees training and

development of all restaurant Team Members and leads the way in providing exceptional food in a

safe, clean and inviting atmosphere.

E S S E N T I A L J O B F U N C T I O N S

• Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and

attendance notices.

• Directs day to day operations for all restaurant outlet, room service, culinary stewarding,

beverage, banquet and purchasing operations.

• Works closely with the Sales team to ensure group F&B and catering commitments are set for

success. Actively participates in BEO and resume meetings.

• Analyze customer trends, needs, issues, comments and problems to ensure a quality experience

and end enhance future sales prospects.

• Market the Food and Beverage outlets: works with Executive Chef to develop and manage the

implementation of menus, package deals, promotions, displays, decorations and presentation

within corporate guidelines to capture more in-house guest and later share of the local market.

• Review financial statements, sales and activity reports, and other performance data to measure

productivity and goal achievement and to determine areas needing cost reduction and program

improvement.

• Implements and manages all company programs to ensure compliance with the SOPs and; to

include safety and sanitary regulations, all federal, state, franchise and local regulations to ensure

optimal levels of quality service and hospitality are provided to the guest.

• Engages guest satisfaction scores and works towards service of excellence. Creates specific,

measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies.

• Ensure Food and Beverage management and staff are following staffing models in accordance to

business levels and productivity standards.

• Manage the Food and Beverage training and compliance including Food and Beverage

certifications, service recovery, creating service “wows” and opportunities to upsell and cross[1]sell.

• Actively participates in the selection, onboarding, and development of the department.

• Ensure the hotel is meeting all quality standards including customer service, health/sanitation,

and safety.

• Identifies talent both internally and externally. Interviews, hires and on-boards new Associates,

with the intention of finding future leaders.

• Monitors the work performance of staff and trains and develops Associates through one-on-one

discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their

current role and are prepared for future career opportunities.

• Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety

and security standards are emphasized and adhered to, and that Associates are trained in

appropriate responses to unsafe situations.

• Performs and understands managerial functions with the POS system. Ultimately responsible for

all cash handling and accountability.

• Approves payroll hours on a daily and weekly basis for all restaurant personnel.

• Communicates daily with property General Manager.

• Additional tasks and responsibilities may be assigned at the discretion of the property General

Manager.

• Join and actively participate in industry and community organizations.

• Perform other duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES:

• Excellent interpersonal skills and demonstrated positive customer service skills.

• Overall wine knowledge will be a key area of focus.

• Ability to supervise many employees in high volume environment.

• Ability to analyze and solve problems.

• Able to work variable schedules, including holidays, weekends and alternate shifts.

• Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and

applies feedback to improve performance.

• Ability to manage difficult guest situations; responds promptly to guest needs.

• Ability to show flexibility in response to change and adapt to and accommodate new methods

and procedures.

• Ability to present and express ideas and information clearly and concisely in a manner

appropriate to audience, whether oral or written.

• Ability to foster commitment, team moral and trust.

Q U A L I F I C A T I O N S

Essential:

1. Previous experience in a senior leadership role in a fine dining environment preferred.

2. Exceptional verbal and written communications skills.

3. Computer literate, comfortable with standard business software, and able to easily and quickly

learn new industry software.

4. Ability to:

a. Perform job functions with attention to detail, speed, and accuracy.

b. Prioritize and organize while managing multiple, critically important and time-sensitive

tasks simultaneously.

c. Work with minimal supervision.

5. Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office.

6. Proven track record of meeting operating budgets and successfully managing labor and cost of

goods.

7. ServSafe certified.

8. Hotel and Restaurant Administration degree from an accredited institution, or equivalent

experience and training in the food and beverage industry.

P H Y S I C A L A B I L I T I E S

Essential:

1. Ability for long periods of time without sitting; walks fast paced during shifts; bends, reaches

and stoops

2. Lift/carry 10 lbs or less constantly; lift/carry 11-20 lbs frequently; lift/carry 21-50 lbs

occasionally; lift/carry 51-100 lbs rarely.

3. Satisfactorily communicate with external vendors, guests, management, and co-workers to their

understanding.