Food & Beverage Director

Summary:

The overall objective and purpose of the Food and Beverage Director position are to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The incumbent is responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food & Beverage Department in support of the mission, core values, standards, and goals established by the company.

Essential Duties and Responsibilities:

1. Create and adhere to F&B budgets
2. Create a schedule utilizing forecasting and scheduling tools to provide maximum efficiency and labor savings
3. Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
4. Participate in weekly department head meetings, Event Order meetings, and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction.
5. Analyzes trends, prepares critical measurements, develops the F&B business plan; addresses customers, profits, associates, and markets with the hotel management team; implements production, productivity, quality, and guest-service strategies, designs systems solve problems; implements change
6. Implements food and beverage financial strategies by anticipating requirements, trends, and variances; develops budgets and capital expenditure plans; develops action plans, measures and analyzes results, initiates corrective actions, minimizing the impact of variances
7. Approves menus by consulting with executive chef, outlets manager, and banquet managers; reviews potential F&B menus; evaluates popularity of past menu options and availability of seasonal food ingredients and wines; anticipates food and beverage consumption and estimates the cost of ingredients; minimizing waste; approving orders with suppliers; monitors the evaluation of the quality of product
8. Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
9. Keeps F&B equipment operating by enforcing adherence to operating instructions
10. Maintains safe, secure, legal, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitors conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
11. Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand guest service requirements.
12. Maintain the integrity of Company proprietary information and protect Company assets
13. All other duties as assigned, planned or un-planned

Competencies:

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate associates and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data, and basic arithmetic functions

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

A minimum of three to five years of hotel/resort experience. Previous point of sale system experience required. Must have excellent communication and organizational skills and strong interpersonal and problem-solving abilities. Highly responsible & reliable with the ability to work well under pressure in a fast-paced environment. Can work cohesively with fellow colleagues as part of a team. Bachelor's degree or equivilent work experience required.

Language Ability:

Ability to speak with customers and team members throughout your shift.

Ability to speak loudly and clearly and maintain a positive tone.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

Computer Skills:

To perform this job successfully, an individual should have general knowledge of point of sale systems, Excel, Word,

Supervisory Responsibilities:

• Include achieving results through providing direction and accountability of the team members within the culture and policies established by the Brasstown Resort
• F&B Outlet Managers & department
• Banquets Manager & Department
• Purchasing manager
• Executive chef & culinary staff

Work Environment:

• Must be comfortable working in a shared space, with constant noise, the noise level in the work environment can be loud
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds.

Position Type/Expected Hours of Work:

This position regularly requires long hours and frequent weekend and holidays work.

Travel:

No travel is expected for this position.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.