Job Description

BASIC FUNCTION: The Director of Food & Beverage is responsible for overseeing the operation and staff of all food and beverage departments and to maintain the highest level of standards and efficiency.

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly articulate, delegate and ensure responsibility and authority for the operation of the various food and beverage departments, e.g. in-room dining, outlets, banquets, culinary department, etc.
• Develop, implement and monitor schedules for the operation of all F&B outlets to achieve a profitable result.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Assist the managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual outlets, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
• Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• Guest Satisfaction – Direct and ensure Food & Beverage standards and procedures are followed. Direct Food & Beverage staff schedules to ensure adequate coverage while managing the department budget. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Ensure the Food & Beverage staff regularly adheres to all guest service basics such as uniforms, name tags and proper guest greeting.
• Sales/Profitability – Develop, recommend, implement, and manage the Food & Beverage annual budget, business/marketing plan, and objectives to meet/exceed expectations. In conjunction with Sales, market Food & Beverage to meet/exceed sales and financial objectives. Investigate new and improved menus, food preparation, and service methods. Develop and direct implementation of menus, package deals, promotions, displays, decorations, and presentations to capture more guests and a larger share of the local market. Ensure food and beverage costs are within budgeted guidelines. Review vendors and products to ensure procurement of top-quality products at minimum prices. If necessary, develop action steps to correct any expense problems. Submit recommendations for changes and improvements to the General Manager.
• Leadership – Direct all facets of Food & Beverage services. Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality. Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist the General Manager in positioning the hotel as a market leader. Be a coach with a positive attitude daily. Implement, manage and comply with Company policies, practices and programs. Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Regular and timely attendance with high standards of personal behavior, appearance and grooming including wearing the proper nametag when working.
• 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. Conduct regularly scheduled meetings with Food & Beverage staff to provide organizational information and educate associates on changes and activities. Communicate Food & Beverage activities and plans with peers and superiors to obtain appropriate consultation, guidance, and approval.

MARGINAL FUNCTIONS:

• Respond to any reasonable task assigned by the General Manager.
• Assist in the restaurant or kitchen in whatever capacity needed.
• Support in other food and beverage outlets when needed.

ENVIRONMENT:

Indoors, dimly lit, carpeted, climate-controlled environment. Hard kitchen floors with occasional slippery or greasy areas. Handling hot china and silver. Outdoors, cement surfaces, with exposure to outdoor climate and elements.

• High school diploma or equivalent
• Bachelor's degree, preferred, or equivalent experience
• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• 6 years or more of progressive hotel Food and Beverage experience
• Service oriented style with professional presentations skills
• At least 5 years’ experience in a senior role in a food and beverage environment
• Proven leadership skills
• Hotel/Hospitality degree a plus
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
• Clear concise written and verbal communication skills in English
• Must be proficient in Microsoft Word and Excel
• Must have excellent organizational, interpersonal and administrative skills
• Experience implementing new F&B concepts

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