Food and Beverage Director

Responsibilities

• Manage department within budget. Accurately forecast revenues/expenses. Anticipate revenue/cost problems (POS, cash, tips, etc.).
• Maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems.
• Responsible for interviewing, hiring, training, developing, and evaluating assigned staff.
• Know the general operations of departments and how all departments work together to achieve business objectives and to meet customer expectations.
• Provide high levels of customer service and create first class dining experiences.
• Work with staff to plan, write, and execute menus and recipes based on resident likes and dislikes, budget, and seasonal options.
• Responsible for the implementation and adherence to the Atria Quality Enhancement Program.
• Work with the department head team as it pertains to sales and marketing for the community.
• Responsible for planning, preparation, and execution of menus, special events, banquets, and theme meals.
• Management of Liquor License and liquor revenue, where applicable.
• Oversight of Bistro operations including revenue, expense, labor and customer experience.
• Demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs.
• May perform other duties as needed and/or assigned.

Qualifications

• High School Diploma or general education degree (GED).
• Culinary Degree Preferred.
• Five (5) or more years of progressive experience within various functions of a Food and Beverage operations, preferably within a hotel environment.
• Two (2) or more years of food service management.
• Serve Safe Certified or other nationally recognized Food Safety Certification.
• Working knowledge of all kitchen operations and food safety standards.
• Previous experience in banquets or special event planning.
• Computer skills - Microsoft word and Excel.