Food & Beverage Director

Purpose of Position:   Responsible for managing the Food & Beverage operation as a successful operating center ensuring maximum guest satisfaction and financial viability, all within accordance with Company established standards.  This is executed through planning, organizing, training and controlling of the hotel’s F&B operations, resources and finances. 

Responsibilities:

• Providing the highest quality in food, beverage, and service in all Food and Beverage outlets.
• Maintaining existing programs, and developing new programs ensuring the highest possible quality of food and service.
• Directing and coordinating the activities of all assigned personnel and departmental responsibilities.
• Maximizing sales potential through aggressive marketing of each hotel Food and Beverage outlet.
• Achieving budgeted sales and maximum profitability.
• Maintaining a high quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation.
• Securing all Food and Beverage property and inventories.
• Maintaining knowledge of local competition and current industry trends.
• Maintaining an appropriate level of community and public affairs involvement.
• Maintaining a high level of professional appearance, demeanor, ethics, and image of self and subordinates.
• Assessing and reviewing the job performance of subordinates and maintaining records of assigned associates according to policy.
• Conducting regular departmental meetings efficiently and in a timely manner.
• Hiring, inducting, orientation, and training assigned personnel to meet departmental responsibilities.
• Interfacing department and self with other departments of the hotel ensuring a harmonious working relationship
• Creating internal training and development programs which foster promotion within the company and assuming the role of training advisor when appropriate.
• Maintaining warm, hospitable guest relations in all guest contact, and positive associate relations in a supportive environment.  Increasing guest satisfaction ratings, and lowering guest complaints by ensuring prompt, courteous, and proper service, and surveying guest comment cards to correct situations immediately.
•  Achieving and/or exceeding budgeted sales, operating within budgeted guidelines by maintaining effective controls, and developing and forecasting accurate and aggressive long and short range financial objectives.
• Establish and maintain effective associate relations.

Requirements:

• Strong knowledge of Food & Beverage operations and preparation techniques.
• Knowledge of Beverage operations and understanding wine varieties, labels and vintages.
• Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
• Ability to work entire shift standing and moving about in banquet, restaurants and kitchen areas.
• Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
• High school diploma required.  College degree in Hotel Restaurant Management or Culinary School is preferred.
• Position requires 3-5 years previous Food & Beverage management experience.
• Additional language ability preferred.
• Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, and POS systems.