What are the responsibilities and job description for the Food and Beverage Director position at Newport Hospitality Group, Inc.?
Food and Beverage Director
The Food and Beverage Director implements and directs the property’s Food and Beverage operation. They are responsible for guest satisfaction, product quality, food and beverage profitability, associate productivity and personal development. The Director is responsible for revenue production and for the food and beverage outlets meeting and or exceeding planned revenue objectives. The Director manages all areas of Food and Beverage according to NHG standards to achieve a professional rapport within the business community.
We seek highly motivated leaders with expertise in effective and efficient Food and Beverage operations. Our ideal candidates should exude a passion for the hospitality industry that will attract and inspire our team members to cultivate an exceptional guest experience. If you are looking for an exciting career with unlimited opportunities to grow, please apply now.
Benefits
- Insurance
- Paid time off
- 401K
- DailyPay: Access your pay when you need it!
- An added plus; If you like to travel, you will receive special team member hotel rates.
Responsibilities:
- Food Profitability
- Creates and implements a minimum of one food promotion for each meal period on a monthly/quarterly basis
- Establishes/Ensures food inventory par levels are maintained within outlined percentage-to-sales levels
- Establishes Department Head forecasting implementation of labor standards
- Reviews menu abstracts and produces new menus
- Maintains budgeted percentages for labor and other expenses
- Beverage Profitability
- Approves and ensures implementation of monthly promotion calendar
- Creates and implements beverage par levels and perpetual inventory
- Establishes/Ensures department head forecasting against projected sales and standards
- Product Quality/Customer Satisfaction
- Develops/implements/monitors comment card program for dining room
- Conducts weekly food and beverage meetings to discuss training and service standards
- Develops portion specifications for all menu items
- Reviews monthly product specifications and cost cards-continually monitors high cost items
- Responsible for all buffet display presentations
- Asset Management
- Inspects weekly food and beverage areas and generates written reports to correct deficiencies within a specified time period
- Conducts monthly inspections using Health Department guidelines and takes corrective action with staff
- Human Resources
- Performs all necessary supervisory functions to effectively manage the personnel assigned
- Maintains a qualified staff.
- Identifies and controls work relationships, areas of accountability, and performance of personnel
- Determines standards of performance as a basis to review progress of personnel
- Recommends salary adjustments, transfers, promotions, and dismissal
- Ensures proper training of personnel
- Fosters a cooperative and harmonious working climate conducive to maximum associate morale and productivity
- Professionally develops individuals for future advancement
- Establishes/Implements/Monitors management training program for restaurant and lounge associates
- Submits written progress reports to General Manager
- Evaluates all associates annually, completing comprehensive written evaluation to be maintained in associate personnel file
- Ensures all management, lounge personnel and servers of alcoholic beverages receive training in the Alcohol Awareness and Designated Driver Programs
- Establishes and provides position descriptions to all Food and Beverage associates to include Department Heads and hourly associates
- Develops policies to increase motivation and thereby reduce turnover of associates
- Personal Development
- Attends annually a minimum of one advanced management training seminar
- Familiarizes themselves with corporate systems, procedures and policies
- Perform all other duties as assigned by management.
Educational/Vocational Preparation:
Bachelor's degree in Hospitality or Restaurant Management and/or comparable experience gained through 2 years previous Hospitality or Restaurant Management on-the-job training. Previous supervisory experience is required.
Qualifications:
- 3 years of increasingly-responsible experience in this area
- Knowledge of ABC laws and regulations
- Alcoholic/non-alcoholic beverage services skills
- Associate staffing/development/training/evaluation/scheduling
- This position involves a high degree of social skills and ability to perform work under pressure.
- Good oral and written communication skills
- Ability to maintain a pleasant, positive and helpful demeanor
- Flexibility to work days, evenings, weekends, and/or holidays
- Neat, clean, and professional appearance
