What are the responsibilities and job description for the Director of Food and Beverage position at The Kitchen Table at JBBDCo?
QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.
The Food & Beverage Director will be responsible for managing all food and beverage operations and staff on a daily basis. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all food and beverage operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Core Responsibilities:
- Ensure guests receive the highest level of food quality and service.
- Manage and develop the restaurant, culinary and beverage teams from both Front of the House and Back of the House.
- Monitor and strive for the annual budget, while keeping an open mind for creative opportunities to profit and save.
- Manage labor cost and operating expenses.
- Develop relationships with guests, key suppliers and industry associates.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decision, and inventory control while focusing on creative revenue generational solutions to maximize profit
- Lay out goals and develop strategies to accomplish said goals
- Select, train, evaluate, lead, motivate, coach, and discipline employees and managers.
- Benchmarks the competition and is aware of competitive promotions and strategies
- Enforce sanitary practices for food handling, general cleanliness and maintenance.
- Follow and ensure compliance of all QED policies and standard operating procedures as outlined in the Employee Handbook
Qualifications:
Required: College degree or equivalent experience is required. Strong communication, supervisory and organizational skills and computer literacy are required. Must have five years experience in the field of food and beverage.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.