Director of Food & Beverage

Description

The Food & Beverage Director is responsible for ensuring profitable, attentive, friendly, courteous and efficient service in all F&B Revenue Center’s (Nido Restaurant, Room Service, Lobby Coffee Bar, Events and Banquets, Minibar) while maintaining adherence to budgeted payroll and overhead cost. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment and developing a culture to excel and achieve.

This position reports to the Managing Director and is part of the hotel leadership team. As required. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Full-Time Management position that requires a flexible schedule and the ability to workday/night shifts, weekends, and holidays.

Job Requirements

Experience and Qualifications:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
• Must be effective in handling problems in the workplace.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data. Ability to analyze & forecast data and make judgments to ensure proper payroll and production control.
• Familiar with the general organization of a hotel and know the function of each department.
• Communicates in a timely and efficient manner possess strong communication skills excellent speaking reading and writing skills computer skills and basic technological acumen.
• Knowledge and experience with forecasting, budgeting, labor management, inventory management and purchasing to ensure maximum productivity.
• Able to demonstrate success in promotions, collaborations, partnerships and marketing.
• Maintain a professional working relationship with both local operations (Property Management) and Loren Hotel Group (Managing Entity) and promote open lines of communication with managers employees and other departments.
• Lead development of department managers.
• Knowledgeable and aware of local competition and industry trends.
• Establish benchmarks and devise new approaches to increasing food and beverage business and revenues.
• Supervise training programs, merchandising and quality / cost control of all food and beverage department heads.

• Directing the preparation and service of all food and beverage based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product.
• Responsible for ensuring the cleanliness sanitation and safety in the kitchens service stations FOH BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
• Plans meals and service while directing and guiding the Chef with various assignments i.e. pricing banquets etc.
• This role is ultimately responsible for providing complete oversight of the F&B Business within the Hotel.
• Implement effective controls of food, beverage and labor costs.
• Ensure compliance with health, safety, sanitation and alcohol awareness standards
• Partner with the Sales Department to review all F B minimums and selling guidelines.

Qualifications

• At least 5 years of progressive experience in a hotel or a related field. Bachelor's, degree in Hospitality / Restaurant Management or equivalent field is preferred.
• Food Handler and Alcohol Awareness Certifications (Texas) if applicable).
• Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required.
• Desirable to be proficient in Windows operating systems, Symphony/Micros, Paycom, OpenTable, MarginEdge & other relevant company approved spreadsheets and data processing software.
• Extensive experience in restaurant, bar, banquet, catering, in room dining and kitchen management required.

Salary : $125,000 - $135,000