Director of Food & Beverage

Description

SUMMARY

The Director of Food & Beverage is accountable for the overall success of the daily Food and Beverage, including restaurant, bar, food outlets and catering events. This role is responsible for budgeting and achieving food and labor costs, recruiting, training and developing staff to ensure a high level of cleanliness throughout the kitchen, F&B outlets. The Director of Food & Beverage has an important financial role in controlling costs and planning the generation of revenue, and an essential service role when in contact with internal and external customers.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures compliance with food handling and sanitation standards.
• Budgeting food cost, payroll, etc.
• Plan and purchase items for capital expenditure
• Develops specific goals and plans to prioritize, organize and accomplish your work
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operations
• Establish and maintain standards of purchasing and receiving items in conjunction with company policies
• Control ordering and requisitioning of food products to achieve maximum profitability
• Follows proper handling and right temperature of all food products
• Staff various areas appropriately and maintain budgeted labor costs.
• Ensures and maintains the productivity level of employees
• Ensure that standards of presentation are maintained in all the F&B outlets
• Maintain an up-to-date knowledge of local and international market trends and competitors’ offerings to create food products which satisfy guests’ needs
• Assist in the promotion of in-house sales activities
• Interview and recruit suitable staff for the operation
• Establish procedures in handling daily banquet menus, purchase requirements, etc
• Perform all duties applicable to a department manager within the company
• Conduct and attend all required department and property meetings
• Conduct monthly food inventories and generate report for submission to the company
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the property when needed to assist operations to perform job duties not necessarily contained in this job description

Onsite events responsibilities:

• Sales Strategy: Develop and implement innovative catering sales strategies to maximize revenue and market share.
• Market Analysis: Conduct market research to identify trends, opportunities, and competitive landscape.
• Event Management: Oversee the planning and execution of social and catering events ensuring each occasion is flawlessly executed and exceeds client expectations.
• Collaboration: Work closely with other departments, including marketing, banquet, operations, and culinary, to ensure seamless event execution.
• Direct the day-to-day activities of events. Advise staff on formal policies and procedures.
• Establish a client base of organizations, associations and commercial business through direct outside sales efforts for the purpose of securing business for the park. Accurately produce and/or review all sales contracts, rate agreements, catering event orders.
• Develop, train and motivate a catering team that is responsible for developing new accounts, maintaining existing accounts, and implementing catering strategies to achieve catering revenue goals and maximize profits for the park, while maintaining guest satisfaction. Develop and maintain relationships with key clients in support of food & beverage sales, and catering event services.
• Negotiate food and beverage prices, function space, and property F&B services within approved departmental/property booking guidelines. Work closely with culinary & F&B Team on menu design and concepts pricing for catering events.
• Achieve budgeted revenues and personal sales goals. Assist management in the preparation of the annual departmental operating budget, and financial plans which support the overall objectives of the park. Complete forecasts, plans, and sales production reports.
• Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions.
• Conduct catering event facility tours and entertain clients in accordance with company and property policy.
• Assist clients with menu planning, food and beverage coordination, table arrangements, decoration options, etc. Arrange all details of the events to include room set-ups, staging, lighting, audiovisual, traffic flow, menus, décor, entertainment, VIP services, and approved method of payment.
• Review daily posting of charges, resolve any discrepancies in a timely manner. Follow-up to ensure guest satisfaction.
• Plan and conduct pre-event and post-event meetings with clients, guests, and sales & event staff

Qualifications

QUALIFICATIONS:

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• 5 years progressive Food & Beverage management experience to include large events oversight
• Ability to budget and direct financial operations
• Ability to motivate, train and effectively discipline staff.
• Experience in catering sales, preferably in a large event venue setting.
• Strong understanding of event planning.
• Excellent financial acumen with experience in forecasting and budgeting.
• Exceptional communication and interpersonal skills.
• Creative thinker with a passion for delivering exceptional event guest experiences.
• Ability to thrive in a fast-paced, dynamic environment.
• Proven track record of business client sales history and strong community connections required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
 

EDUCATION / EXPERIENCE
Bachelor’s degree in business or related field or equivalent, and 3 years’ experience in F&B Beverage operations and large catering setting or related field, with direct supervisory experience over event F&B team or an equivalent combination of education and work experience.
Must speak fluent English. Other languages preferred.

This job requires the ability to perform the following:
• Frequently standing up or moving within and outside of the facility
• Carrying or lifting items weighing up to 25 pounds
• Handling objects
• Bending, stooping, kneeling

Other:
• Communication skills utilize a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivation, organizational and training abilities are used often.
• Ability to travel to attend workshops, tradeshows, conventions, etc.
• May require a valid Driver’s License.
• May be required to work nights, weekends, and/or holidays.
 

REQUIREMENTS
• Physical demands
o While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle or feel materials, objects, tools, or controls; and reach with hands and arms
o The employee is occasionally required to climb, balance, stoop, bend, kneel, crouch, or crawl
o The employee must be able to occasionally lift up to 100 pounds
• Communication
o Ability to communicate clearly in English
o Ability to provide legible communication
• Computer skills
o Complete knowledge of P.O.S and manual systems

WORK ENVIRONMENT
The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform in this environment.
The work environment is varied. Work is performed in both guest contact and non-guest contact areas. The noise level in the work environment is usually moderate except in mechanical areas and when using certain equipment. This job description is intended to provide a general overview of the role and its responsibilities. It is not an exhaustive list and is subject to change at the discretion of the company. The responsibilities, qualifications, and expectations outlined may be modified to meet the evolving needs of the organization.