F&B Director

Job Description

Job Description

Summary of Position :  The Food & Beverage Director has complete authority over, and accountability for, the operation of the Chart Room Restaurant—one of Alaska’s most exceptional fine dining experiences.

This position combines strategic planning functions with Department Head level oversight and management functions. Such duties must be carried out in a professional, forward-looking, and team-oriented manner. The Food & Beverage Director is responsible for enforcing all established operating policies to ensure a high degree of consistency, financial control, and customer satisfaction. The F & B Director will maintain an effective management structure, will direct all front-of-house staff, and will ensure that all employees are trained in their positions.

Goal and Expectations : To position the Chart Room Restaurant as one of Alaska’s premier seafood restaurants, specializing in Alaskan-based products wherever possible. To support the Mission Statement and operating priorities of Land’s End. To Maintain a passion for excellence in culinary arts and originality that inspires our staff and the Homer community. To maintain full service—breakfast, lunch, and dinner, year-round. This position is expected to work an average of 50 hours a week during the summer months. As the Chart Room experiences extreme fluctuations in volume, the position requires an ability to multitask, and to assist all team members in the execution of their duties.

Essential Functions :

• Delegate effectively and support established chain of command by using assigned roles to optimize efficiency, accountability, and morale among all kitchen staff.
• Effectively communicate with and report to the GM on a continual basis.
• Schedule restaurant staff within weekly budgets established by CFO. Review time-punches daily for conformity to posted schedules and approve bi-weekly timesheets.
• Enforce approved operating manuals and procedures for both front and back of house.
• Ensure nightly close-down of the Chartoom and security of premises and personnel.
• Perform, or assist CFO with, periodic inventory of all liquor, as assigned.
• Assist HR Department to recruit and train qualified personnel for all restaurant positions.
• Implement orientation and training of all staff using approved job descriptions, employee manual, new hire check lists, training programs and testing.
• In coordination with Sales & Marketing, staff and execute banquets and Special Events using approved Traffic Sheets.
• Assist GM and Executive Chef with development of menus and specials.
• Exert firm control over dining room floor, including comps and discounts; staff tip-outs, section assignments; side-work; event posting; server closing deposits;
• In coordination with the Maintenance Department, monitor the repair and replacement of all Restaurant systems and equipment to maintain a high level of reliability.
• Enforce all State, Federal and Local laws pertaining to food and liquor service.
• Uses progressive discipline as necessary to enforce Land's End Policies.

Other functions :

Required Knowledge, Skills, and Abilities :