IBH: Director of Food and Beverage

The Director of Food and Beverage (F&B) at the Inn at Bay Harbor is a key leadership role responsible for overseeing and managing all front-of-the-house operations for the Sagamore Room, Vintage Chophouse|Wine Bar, Cabana Bar, and Events. This role places a major emphasis on guest satisfaction and operational excellence. The ideal candidate will take a hands-on approach to training, motivating, and managing staff while also demonstrating financial acumen in cost control, labor management, and revenue generation. Additionally, this position will play a pivotal role in elevating the Inn's dining experience, aiming to achieve AAA 4 Diamonds status.

Some perks of working full time year-round for Inn at Bay Harbor include:

• A free Golf Pass and Ski Pass for both you and your family
• A free The Highlands downhill mountain bike park season pass for you and your family
• 40% off at the various Boyne Resorts Restaurants 
• 30% off Spa treatments at the Inn at Bay Harbor and Boyne Mountain
• Free Passes to Avalanche Bay Water Park at Boyne Mountain
• Discounts on Boyne Resorts lodging for Friends and Family
• Discounts at Marriott hotels worldwide for Friends and Family
• Tuition Reimbursement
• Service and Loyalty Bonus Program – up to 5% of gross wages per season!
• Goal Attainment Bonus- up to 30% of gross wages
• PTO and Paid Sick Leave
• Health/Dental/Vision Insurance
• 401K with company match

1.)  Financial Management:

• Effectively manage food and beverage costs through inventory control and vendor negotiations.
• Utilize forecasting and labor management techniques to optimize staffing levels, ensuring both guest satisfaction and cost efficiency.
• Drive revenue by identifying opportunities for profitable events and maximizing cover counts.
• Manage financial execution for events and banquets, ensuring budget adherence and profitability.

2.)  Service Excellence and Dining Destination:

• Lead the charge in creating a world-class dining experience that positions the Inn as a dining destination.
• Aspire to achieve AAA 4 Diamonds status through continuous improvement in service, ambiance, and culinary excellence.

3.)  Food and Beverage Trends and Dietary Accommodation:

• Stay informed about the latest food and beverage trends, incorporating innovative and relevant elements into the restaurant's offerings.
• Ensure that menu items and culinary presentations align with current industry trends and guest preferences, including the provision of gluten-free, vegetarian, and vegan options to accommodate various dietary preferences and restrictions.

4.)  Culinary, Event and Banquet Management:

• Be the creative force behind menu selection and presentation for restaurant, events and banquets.
• Maintain and enhance the Inn's reputation for hosting higher-end destination weddings and special events.
• Collaborate closely with the events department to ensure the flawless execution of all functions.

5.)  Award-Winning Wine List:

• Manage and curate an award-winning wine list that complements the culinary offerings and enhances the guest experience.
• Stay updated on developments in the wine industry and make recommendations for additions and improvements to the wine selection.

6.)  Operations Management:

• Assist with and monitor scheduling, daily staffing levels, purchases, inventories, and budgets for the front-of-the-house operations.
• Take prompt and appropriate action on any guest complaints or issues to ensure guest satisfaction.
• Work closely with the culinary and events departments to plan and coordinate banquet events and restaurant operations.

7.)  Staff Training and Development:

• Lead service staff training and certification programs.
• Provide training on seasonal menu updates and wine presentation/sales.
• Collaborate with the culinary team to ensure consistent adherence to processes and continuous improvement based on customer feedback.

8.)  Safety and Compliance:

• Maintain awareness of accident prevention, safety, and fire prevention protocols.
• Develop a strong working knowledge of POS and reservation systems.

9.)  Beverage and Menu Management:

• Oversee the creation and development of beverage menus.
• Continuously explore new methods, techniques, equipment, and materials to improve departmental efficiency and quality.
• Ensure all reports are prepared accurately and on time to support management decision-making and evaluation.

10.)  Supervisory Duties:

• Directly supervise up to 10 team supervisors to ensure guest satisfaction and operational efficiency.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including hiring, training, work assignment, performance appraisal, coaching, and conflict resolution.

• General knowledge of Microsoft products, including Word and Excel, is required.
• Experience with point-of-sale software is preferred.
• Must have or obtain a working knowledge of all food and beverage operations.
• Willingness and ability to cover various shifts and positions to maintain and improve guest service.
• Current Food and Alcohol Servsafe Certifications are required.
• Experience in AAA 4 diamonds property preferred.