Food and Beverage Director

Job Description:

Directs and oversees all aspects of the Hotel Food and Beverage, planning luxury level service across all outlets, with duties to include preparation and presentation of food and beverage, staff training and development, hotel asset protection and adherence to all quality and safety standards. Capable of resolving escalated issues arising from operations requiring coordination and support with other departments. Create warm and innovative service extensions which will establish the hotel’s reputation for its genuine hospitality and ability to create lasting memories for its clientele. The Director of Food and Beverage will play a key role within the hotel’s Executive Committee, reporting directly to the Managing Director.

Job Requirements:

• Lead all Food and Beverage outlets (Herons, Bar and Lounge, Banquets, In Room Dining and Pool Bar) to seamless execution of hospitality and guest service.
• Daily involvement for the successful Daily execution of Herons, Bar and Lounge, IRD, and Banquets.
• Oversee the overall cleanliness and preventive maintenance of the property both front and back-of-house areas, providing impeccably clean dining accommodations and public spaces.
• Detailed financial control in all responsible areas for labor, inventories and other related divisional expenses.
• Create a hospitable atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Provides input to strategic decisions that affect the functional areas of responsibility.
• Works with Finance Director to develop and adhere to yearly budgets.
• Ensure all areas of responsibility are operated in a clean, organized and safe manner to ensure the protection of people and hotel assets; regular inspections should be carried out.
• Reviews Medallia surveys and other forms of guest satisfaction results to identify areas of improvement.
• Ensures employees receive on-going training to understand guest expectations In accordance with Forbes 5 Star standards.
• Be an active participant in all stages of the hiring process for F&B front of house candidates.
• Complete and assist managers in completing annual associate reviews.
• Guarantees cash control and liquor control policies are in place in food & beverage areas, and procedures are followed by all related employees.
• Ensure all new hires to participate in the 2^nd day orientation program; monitor all new hire training practices, so that all associates know how to successfully perform their job.
• Active involvement in associate training and development to aid in staff retention, avoiding personnel turnover.

Leadership:

• Demonstrates open communication between departments and other operating divisions; always demonstrating the desire to support the unilateral success of the hotel or spa.
• Leads with a strong focus on providing exceptional service to hotel guests, while balancing financial profitability.
• Exhibits a daily passion for creativity, excellence and continuous improvement; uses a “hands on” approach to management.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Excellent verbal, written and administrative skills.
• Demonstrates accurate and strategic decision making abilities.
• Instills a calm, organized approach in all situations; coaches associates to resolve conflicts in the workplace through reasoning.

·        Balance work hours in any week between AM and PM shifts; weekend work shifts imperative.

·        Work shifts when hotel activity is at its highest.

·        Build and develop strong, professional team of leadership in the F&B Division which is focused on staff development and retention.

Qualifications:

At least six years of progressive experience managing varied F&B outlets

• Four year college degree
• Minimum Eight years in hotel management in full service or luxury hotels.
• Computer literacy in basic Microsoft office suite, as well as point of sale software