Director Food & Beverage

Description

Our Director of Food & Beverage is a leader of the organization – responsible for being an integral driver of F&B excellence, promoting total customer satisfaction and a high level of employee morale with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to cafes, restaurants, bars, banquets and catering events, and in room dining.

WE’RE LOOKING FOR SOMEONE WHO IS:

Business minded - Entrepreneurial, guest-focused while driving revenue and watching the bottom line

Creative and inspires others - up to date on F&B trends, building experiences for the guests and locals

A natural leader - Collaborates with the whole team and inspires them to provide exception customer service

JOB OVERVIEW: Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.

REPORTS TO: General Manager

ESSENTIAL JOB FUNCTIONS:

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
2. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
3. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
4. Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.
5. Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.
6. Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
7. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
8. Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
9. Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, 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.
10. Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
11. Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.
12. Communicate both verbally and in writing to provide clear direction to staff.
13. Comply with attendance rules and be available to work on a regular basis.
14. Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. 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 conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

Qualifications

Relevant experience in a hotel environment with independent restaurants

Behaviors

• Thought Provoking: Capable of making others think deeply on a subject (Preferred)
• Leader: Inspires teammates to follow them (Preferred)
• Innovative: Consistently introduces new ideas and demonstrates original thinking (Preferred)
• Enthusiastic: Shows intense and eager enjoyment and interest (Preferred)
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred)
• Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred)

Motivations

• Preferred

  Self-Starter: Inspired to perform without outside help

• Preferred

  Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business

• Preferred

  Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Experience

• Required

  5 years:

  Relevant experience in a hotel environment with independent restaurants

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)