Food/Beverage Manager

What You’ll Be Doing

Under the direction of the Chief Operating Officer, the Director of Food & Beverage oversees high profile accounts throughout the tri-state. The Director of Food & Beverage is a member of Dartcor’s Leadership Team and works closely with the Chief Operating Officer, Finance, Marketing, Director of Culinary and Human Resources to oversee and coordinate operations.

Performs other duties as assigned.

Position Functions / Areas Of Responsibility

This is an executive position that will oversee multiple accounts. The Director of Food & Beverage will lead and motivate teams in our workplace dining accounts, manage special events, assist with new account openings. The ideal candidate will have experience with multi-unit and high volume operations.

The Director of F&B will be responsible for directing and maintaining the standards of food and beverage quality and ensuring the highest levels of service to provide outstanding guest experiences. This individual will implement effective controls of food, beverage and labor costs that result in achieving the required results of the business.

• In-depth knowledge of all disciplines within the F & B division to include implementation of branding strategy, sourcing, negotiation, cost controls, regulatory standards & compliance across all outlets.
• Ability to effectively achieve business unit goals and objectives by implementing strategic and operational plans, budgets and best practices; and monitoring and evaluating results.
• Ability to actively influence and drive collaboration with individuals or groups at various levels within and outside of the organization.
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing and mentoring individuals and teams.
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
• Professional appearance and demeanor.
• Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments such as room service, restaurants, banquets, kitchens, stewards, events, mountain dining, etc.
• Monitor and, when necessary, develop and implement schedules for the operation of all workplace dining accounts
• Participate with the chef and managers to optimize participation.
• Implement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
• Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness and promotions. Maximize food and beverage department profitability.
• Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints.
• Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Lead the F&B management staff to foster a collaborative and results driven team who seek excellence in all product and service provided.
• Monitor the quality of all food & beverage offerings and regularly meet with the outlet Chef to discuss how to improve the consistency of items and enhance the menus overall.
• Maintain awareness of food & beverage trends and cultivate creativity among food and beverage team members.
• Prioritize and complete projects assigned to pro-actively improve the department within expected time-lines.
• Responsible for developing margin improvement programs for all food & beverage outlets.
• Oversee compliance of all laws, codes and regulations relating to liquor, food, health regulations and OSHA.
• Performs any additional tasks or projects as assigned.

Interactions

• Must have the ability to interact at any time with guests and other employees in a pleasant manner and maintain good working relationships with others and all departments at Dartcor Food Services.

Education & Experience Requirements

• 5 years of upscale food service, multi-unit concept management.
• 3 years of progressive food and beverage experience.
• Understanding of industry business cycles, demands and their impact on financial results.
• Enthusiastic, energetic, persuasive, competitive, and outgoing personality.
• Excellent communication skills, both written and verbal.
• Demonstrated knowledge of restaurant design, branding, and concepts.
• Must be entrepreneurial in nature and self-motivated.
• Proven ability to drive revenues in multi-unit hospitality environments.
• Proven ability to manage complex projects, client relationships and budgets.
• Prefer candidate with fine hotel services experience, and a mindset of problem solving.
• Bachelor’s degree in Hospitality or related subject matter, or an equivalent combination of education and experience.

Specific Requirements

• Excellent organizational skills, ability to multi-task and work under pressure, superior leadership and communication skills.
• Implement effective controls of food, beverage and labor costs and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. Maximize food and beverage profitability.
• Investigate and resolve food quality and service complaints. Good written and verbal skills are also required. Thorough knowledge of safety and health regulation.
• Must be able to set specific steps in order to provide world class hospitality, and monitor results/training needed in order to get there.
• Proficient computer user, with at least an intermediate to advanced user of Microsoft programs such as Outlook, Word, Excel and Power Point.
• Candidate will have to be flexible with hours and assignment as directed by business levels

Compensation And Benefits

• Salary DOE
• Competitive salary commensurate with experience and performance, plus bonus. The base salary and bonus are part of a comprehensive compensation package, which includes but is not limited to, full health insurance, life insurance, vacation/holiday/sick pay.. The full compensation package will be reviewed with final candidates.

Job Type: Full-time

Pay: $95,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Monday to Friday

Shift:

• Day shift

Weekly day range:

• Monday to Friday

Work Location: On the road