Director Food and Beverage

About This Role

This Director of Food and Beverage role is responsible for planning and managing the human resources and operations of the Food and Beverage divisions to achieve customer satisfaction and meet financial goals. The position includes both short and long-term planning for front and back-of-house operations.

Responsibilities

• Plan and manage human resources and operations of Food and Beverage divisions to achieve customer satisfaction, quality service, and financial goals
• Responsible for short and long-term planning and management of Food & Beverage operations in the front and back of the house
• Develop and recommend budget, marketing plans and objectives, and manage within approved plans
• Responsible for catering operations, kitchen, restaurant(s), room service, and lounge(s)
• Participate in total hotel management as a member of the hotel executive committee
• Plan and direct administration and planning for the Food and Beverage Department to meet daily operational needs
• Delegate responsibility and authority for Food and Beverage sub-departments (e.g., room service, restaurants, banquets, kitchens, stewards)
• Develop, implement, and monitor schedules for restaurant and bar operations to achieve profitable results
• Participate in creating attractive and merchandising menus with the chef and outlet managers
• Implement effective control of food, beverage, and labor costs across all sub-departments
• Regularly review and evaluate customer acceptance of restaurant and banquet service to recommend new operating and marketing policies
• Develop operating tools such as budgeting, forecasting, purchase specifications, recipes, and job descriptions
• Continuously evaluate and encourage performance improvement for personnel in the food and beverage department
• Plan and administer a training and development program within the department to provide well-trained employees and permit career advancement

Requirements

• Considerable skill in complex mathematical calculations without error
• Ability to effectively deal with internal and external customers requiring patience, tact, and diplomacy
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions
• Ability to read, listen and communicate effectively in English, both verbally and in writing
• Ability to access and accurately input information using a moderately complex computer system
• Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations
• High school diploma
• Culinary, sales and service background
• Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management
• 1-3 years restaurant, chef and or banquet manager experience

Qualifications

• High school diploma required; College degree in related field preferred.
• Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required; minimum 1-3 years restaurant, chef and or banquet manager experience.

Nice to Have

• College degree in related field