What are the responsibilities and job description for the Food & Beverage Director position at Showboat Hotel & Island Waterpark?

Summary of Position

Responsible for directing, coordinating, supervising, and managing all aspects of the Hotel and Waterpark's food and beverage operations which includes the restaurants, bars, banquets, room service, kitchens, and other outlets, while maintaining high quality products and services.

Organizational Relationships

Reports to :

Think Hospitality Management and Showboat General Manager

Supervises :

All Food & Beverage Staffing

Qualifications and Skills

Ability to think strategically about all aspects of F&B operations; to include team member engagement, scheduling, overall guest service, steps of service, food and beverage quality & presentation, menu creation, pricing, and profitability.
Must have exceptional guest service and positive team member engagement. Use strong written and oral communication skills to achieve those goals.
Understands financials and customer volume data to schedule efficiently, putting the right person in the right place at the right time without overspending on labor cost.
Coordinates with Finance and upper management to proactively track food and labor costs - makes recommendations as to how we can continuously improve.
Must be creative with menu design, taking into consideration guest preferences, high quality food, while also understanding food presentation / cost and profitability.
Extensive knowledge of Food and Beverage etiquette service standards.
Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
Must be detail-oriented in reviewing final food products and general management of the Food and Beverage operation.
Must be effective at listening to, understanding, and clarifying inquiries made by guests, staff and corporate officers.
Ability to multitask, prioritize and delegate daily workload.
Must be energetic and able to work in a fast-paced environment.
Must show initiative, including anticipating guest or operational needs.
Ability to make sound, common sense decisions based on independent judgement and established policies and procedures.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform / attire and nametag.
Comply with company, hotel and brand standards of attendance and punctuality and must be able to work varying schedules that include evenings, weekends, holidays and extended hours as business dictates.
Must be flexible in work hours, including nights, holidays, and weekends.

Education and Experience

A four-year college degree or equivalent education / experience required.

5 Years of food and beverage supervisory experience in a hotel environment

Applicable state certifications and brand training as required.

Food Handler / Safe Serv certification is required

Proficient computer skills including but not limited to Microsoft Word, Power Point, Excel and Outlook and use of Point of Sales Systems and other required systems.

Duties and Responsibilities

Directly oversee the daily food and beverage operation of the restaurants, bars, banquets, room service, kitchens and other outlets to include, but not limited to, planning, organizing and executing breakfast, coffee breaks, luncheons, dinners and other special events.

Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

Coordinates with executive leadership and the Marketing team to create, recommend and implement promotions, displays, buffet presentations and ideas to capture in-house guests and a larger share of the local market.

Supervise and coordinate activities of food and beverage employees; hire, train, develop, assess and empower staff to achieve the department's goals.

Ensure that the Food and Beverage operation is clean and in compliance with company, brand, federal, state, and local laws / regulations including OSHA, Wage and Hour (tip reporting), Health, Sanitation, Alcohol Beverage Control, hotel and company policies.

Adhere to all local and national liquor laws as well as established company, hotel and brand procedures and complete and maintain up-to-date alcohol serving class, such as TIPS or other state approved classes.

Create staff schedules to ensure that demand is met and that all F&B divisions are operating efficiently.

Plan and direct food and beverage preparation and inspect guest orders prior to serving to ensure correct appearance, temperature. timeliness and portions.

Oversee all meal periods i.e. breakfast, lunch and dinner.

Lead the selection and development of drink and food menus and recipes to ensure consistent quality.

Establish food and beverage presentation techniques and quality standards.

Estimate food and beverage consumption and demand, order supplies and ingredients accordingly and always be aware of inventory to ensure efficient operations.

Monitor, control and manage food and beverage costs and expenses according to the budget.

Ensure knowledge of the menu and all food and beverage products.

Ensure communication and coordination between the F&B divisions as well as between F&B and the hotel staff.

Ensure proper equipment operation / maintenance.

Practice and ensure cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.

Ensure and train employees to always maintain a safe and secure environment.

Manage loss prevention and security of food and beverage inventory.

Ensure that the restaurants, bars and banquets are set up, organized and cleaned prior to opening and at the end of the shift according to operational policies and standards to ensure guest comfort and satisfaction.

Assist and approach all guests in a sincere, courteous and service-oriented manner, and whenever possible, go the extra mile to ensure total guest satisfaction.

Resolve guest complaints and answer questions regarding menu items and beverages served and their contents and preparation.

Take ownership of the department and be ready to step in and support employees as needed to ensure efficient operation.

As needed, take orders accurately and follow proper cashiering functions by completing / closing guest checks and submitting information into POS system while following Company, hotel and brand standards.

Utilize suggestive selling techniques to increase check averages.

Attend meetings / training as required by management.

Assist catering sales on all special menus and price structures.

Perform duties, special assignments and projects as requested by management.

Participate in M.O.D. coverage as required.

Performs other related duties as assigned by Think Hospitality Management and / or General Manager.

Showboat Core Values

Demonstrates Showboats core values in the performance of position responsibilities :

1) Friendly Focused - we are committed to creating a fun environment that embraces families and children of all ages.

2) Kindness Focused - we demonstrate kindness in everything we do, seeking to uplift and support all of those around us.

3) Team Spirit - we foster a respectful workplace where team members work together to exceed our guest's expectations.

4) Hearts that Serve - we are driven by a passion to bring joy and happiness to the guests that we serve.

5) Take Ownership - we take full responsibility for our actions and the resulting outcomes, embracing personal accountability.

Physical Demands

Constantly - occupation requires this activity more than 66% of the time (5.5 hours / day)

Frequently - occupation requires this activity from 33% to 66% of the time (2.5 - 5.5 hours / day)

Occasionally - occupation requires this activity up to 33% of the time (0 - 2.5 hrs / day)

Not Applicable - activity is not applicable to this occupation.

Physical Demands

Stand

Constantly

Frequently

Occasionally

Not Applicable

Walk

Constantly

Frequently

Occasionally

Not Applicable

Constantly

Frequently

Occasionally

Not Applicable

Handling / Fingering

Constantly

Frequently

Occasionally

Not Applicable

Reach Outward

Constantly

Frequently

Occasionally

Not Applicable

Reach Above Shoulder

Constantly

Frequently

Occasionally

Not Applicable

Climb

Constantly

Frequently

Occasionally

Not Applicable

Crawl

Constantly

Frequently

Occasionally

Not Applicable

Squat or Kneel

Constantly

Frequently

Occasionally

Not Applicable

Bend

Constantly

Frequently

Occasionally

Not Applicable

Lift / Carry

10 lbs. or less

Constantly

Frequently

Occasionally

Not Applicable

11 to 20 lbs.

Constantly

Frequently

Occasionally

Not Applicable

21 to 50 lbs.

Constantly

Frequently

Occasionally

Not Applicable

51 to 100 lbs.

Constantly

Frequently

Occasionally

Not Applicable

Over 100 lbs.

Constantly

Frequently

Occasionally

Not Applicable

Push / Pull

12 lbs. or less

Constantly

Frequently

Occasionally

Not Applicable

13 to 25 lbs.

Constantly

Frequently

Occasionally

Not Applicable

26 to 40 lbs.

Constantly

Frequently

Occasionally

Not Applicable

41 to 100 lbs.

Constantly

Frequently

Occasionally

Not Applicable

Environmental Factors

Extreme Cold (non-weather)

Constantly

Frequently

Occasionally

Not Applicable

Extreme Heat (non-weather)

Constantly

Frequently

Occasionally

Not Applicable

Loud Noise Level

Constantly

Frequently

Occasionally

Not Applicable

Other

Ability to Read

Constantly

Frequently

Occasionally

Not Applicable

Ability to Speak English

Constantly

Frequently

Occasionally

Not Applicable

Ability to Understand Verbal Directions

Constantly

Frequently

Occasionally

Not Applicable

Ability to Report to Work Regularly

Constantly

Frequently

Occasionally

Not Applicable

Ability to Report to Work on Time

Constantly

Frequently

Occasionally

Not Applicable

Ability to Work Safely

Constantly

Frequently

Occasionally

Not Applicable

Ability to Travel, car, air to hotel for work

Constantly

Frequently

Occasionally

Not Applicable

This job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this position.

This job description is subject to change but remains in effect until superseded or canceled in writing by the Director of Human Resources.

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