Aimbridge Corporate - Food & Beverage Director (Task Force)

About the role

The Food & Beverage Director is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets for the hotel(s) they serve (Restaurant, Room Service, Lounge, Market and Banquets) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Room Service, Lounge, Market and Banquet sales revenues to meet or exceed budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction.

Responsibilities

• Organize, direct, supervise and assist in the preparation and service of all food and beverage, based on standardized recipes, for the Restaurant, Room Service, Market, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
• Ensure the cleanliness, sanitation and safety in the kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
• Plan meals and service while directing and guiding the Chef with various assignments, i.e., pricing, banquets, etc.
• Provide oversight of the kitchen staff, outlets, banquet food display merchandising, and operations of the kitchen, service, beverage and banquet departments, as required.

Requirements

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience.
• Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
• Proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Work well in stressful, high pressure situations, maintaining composure and objectivity under pressure.
• Handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Able to work with and understand financial information and data, and basic arithmetic functions.
• Analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Familiar with the general organization of a Hotel and know the function of each department.
• Communicate in a timely and efficient manner, possess strong communication skills, excellent speaking, reading and writing skills, computer skills and basic technological acumen.
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.
• Complete all applicable forecasting and budgeting in a timely and efficient manner.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Knowledgeable and aware of local competition and industry trends.

Qualifications

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience.
• Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
• Proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management required.

Skills

• Ability to convey information and ideas clearly.
• Ability to evaluate and select among alternative courses of action quickly and accurately.
• Ability to work well in stressful, high pressure situations, maintaining composure and objectivity under pressure.
• Ability to handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Ability to listen to, understand, clarify and resolve the concerns and issues raised by co-workers and guests.
• Able to work with and understand financial information and data, and basic arithmetic functions.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Familiarity with the general organization of a Hotel and knowledge of the function of each department.
• Communication skills, including speaking, reading, and writing, as well as computer skills and basic technological acumen.
• Experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.

Benefits

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay!
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan

Pay

TBD

Schedule

TBD