F&B Director

The Director of Food & Beverage directs all aspects of Food & Beverage operations including guest service, sales, accounting/budgeting, asset protection, inventory control and human resources.  The Director of Food & Beverage directs all operations in alignment with the direction of the General Manager, Company, brand standards, and local, state and national regulations.  Responsible for quality service, meeting/exceeding financial goals, short and long term planning and day-to-day operations. Recommends the Food & Beverage budget, marketing/business plans, capital expenditures and manages within approved plans and objectives.  

 This position directly manages assigned staff and indirectly manages all subordinates.  Articulates Company goals to the staff.  Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates.  Unites associates in a common commitment to achieve and exceed these goals.  

• Guest Satisfaction – Direct and ensure Food & Beverage standards and procedures are followed.   Regularly review service scores to identify areas needing improvement and implement appropriate changes.   
• Human Resources – In conjunction with the Human Resources, recruiting, hiring, training, development and retention of a motivated and efficient staff.  Ensure all required training occurs including orientation, safety, fire, and blood-borne pathogen.  Coach, counsel, resolve conflicts, discipline and terminate as appropriate through fair treatment and in compliance with Company policies and procedures.  Ensure all policies and procedures are followed.  Insist on a work environment that is free from harassment.   
• Sales/Profitability – Develop, recommend, implement and manage the Food & Beverage annual budget, business/marketing plan, and objectives to meet/exceed expectations.  
• Life Safety/Risk Management –  Ensure appropriate Food & Beverage sanitary, safety, security and emergency procedures are in place, followed and comply with policies, standards and regulations.  Ensure the staff is proficient in sanitary, safety security and emergency procedures.  
• Asset Management -   Ensure associates are properly trained in cash handling procedures and credit card transactions.  Ensure adequate controls are installed and maintained for the protection of the hotel’s financial assets against loss or misappropriation.  Ensure preventative maintenance programs are in place to protect assets and maintenance related problems are reported to Engineering through proper channels.  Inspect and evaluate the condition of the Food & Beverage areas, equipment and food and beverage inventories.  
• Communication – Ensure all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations.  Maintain a consistent professional and positive attitude when communicating with guests and associates.  Maintain effective two-way communications that crosses departmental lines.  Approach all encounters and actions with guests and associates in a friendly, service oriented manner.  

 This position requires a substantial and successful track record in profitable food & beverage management while maintaining integrity and professional bearing.   Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions.  Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions. 

 Display consistent professional leadership while simultaneously handling competing and changing priorities and projects.  Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.