Director of Food & Beverage

Job Description:

Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

$70,000 to $80,000 per year

Food & Beverage Director General:

• Position reports directly to the Hotel General Manager.
• Oversee: 40 seat restaurant, 2-Bar/lounges, 24-hour rooms service, banquets
• American Continental food. Bistro basics with an approachable flair.
• Liquor served: Sunday - Saturday until 3am
• This is a very hands on position.
• Be enthusiastic, helpful and a positive member of the team.
• Must be self-motivated
• Due to the cyclical nature of the hospitality and restaurant industry, associates are required to work varying schedules to reflect the business needs. Assume all weekends & holidays. In addition, attendance at all scheduled training sessions and meetings is required.
• The Point of Sale system is Maitre D.
• This position requires a local candidate a relocation package is not offered.

Food & Beverage Director Essential Functions:

• Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage departments.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Positions to oversee: Restaurant Floor Supervisors, Executive Chef, Banquet Manager, Bartenders, Lead Bartenders, Room Service staff and F&B Administrative Assistant.
• Participate with the chef, outlet managers, and catering managers in the creation of menus.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer satisfaction and make recommendations of change if necessary.
• 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 associates at all levels and permit advancement for those persons qualified and interested in career development.
• Be knowledgeable of policies regarding emergency procedures and security concerns
• Be knowledgeable about state regulations regarding health codes, Serve Safe, Alcohol serve safety, Hepatitis A records and regulations.
• Monthly inventories of operating supplies, liquor, and the proofing of food inventories.
• Menu monitoring, tracking, and implantation.
• Organize and conduct meetings communicating pertinent information to the staff.
• Assure all cash and credit card handling procedures are accurately accounted
• Ensure the timely completion of performance appraisals.
• Perform other assignments as directed by the General Manager.
• Budgetary analysis capabilities required

Required Experience:

• Bachelor’s degree preferred but not require, your work history can mean as much.
• You can be the 2nd in charge currently and looking for the next step up in your career.
• A passion for all things food and liquor.
• Minimum three years food and beverage background with at least two years restaurant management experience, ideally in a hotel environment.
• Previous bartending skills preferred.
• Strong interpersonal and team-oriented skills.
• Ability to work independently with minimal supervision.
• Strong organizational and time management skills required.
• Computer knowledge and proficiency required.
• Ability to read, write, and verbally communicate in English proficiently.

This job description is not an exclusive or exhaustive list of all function that are associated in this position.

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