Director of Food and Beverage

Relocation assistance available.

About the Role

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering. Oversees the development and implementation of departmental strategies and ensures the brand service strategy and initiatives are executed. Focuses on meeting the brand’s target customer needs, ensuring employee satisfaction, and driving revenue growth and financial performance. Develops property-wide strategies to deliver products and services that meet or exceed customer and employee expectations while providing a return on investment.

Responsibilities

• Sets expectations and holds the food and beverage leadership team accountable for demonstrating desired service behaviors.
• Reviews financial reports to determine performance against budget and makes recommendations for CAPEX funding of equipment and renovations.
• Establishes challenging, realistic, and obtainable goals to guide operations and improve service performance.
• Develops and manages the Food and Beverage budget, ensuring revenue goals are met or exceeded.
• Ensures cash control and liquor control policies are followed by all relevant employees.
• Leads the food and beverage/culinary team using interpersonal and communication skills to encourage sound financial decision-making and teamwork.
• Encourages innovation and drives change to improve profitability and create value.
• Ensures regular communication occurs across all areas of food and beverage (e.g., pre-meal briefings, staff meetings).
• Identifies developmental needs of team members and provides coaching or mentorship to improve skills.
• Stays aware of market trends and introduces new products to meet customer expectations and increase revenue.
• Provides exceptional customer service by understanding guest needs and taking corrective action based on feedback.
• Reviews guest satisfaction results and implements improvements as needed.
• Manages human resource activities, including setting performance standards, hiring leadership, and coaching teams.
• Ensures employees are treated fairly and equitably, providing specific feedback to improve performance.
• Analyzes information and evaluates results to choose the best solutions for operational challenges.
• Estimates consumption of food, liquor, wine, and other beverages to anticipate purchasing needs.
• Orders and purchases equipment and supplies as needed.
• Informs executives, peers, and subordinates of relevant information in a timely manner.

Requirements

• High school diploma or GED; 6 years of experience in food and beverage, culinary, event management, or a related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 4 years of experience in the same fields.

Skills

• Customer and Personal Service: Knowledge of principles for providing customer and personal services, including needs assessment and evaluation of satisfaction.
• Management of Financial Resources: Ability to determine budget allocations and account for expenditures.
• Administration and Management: Knowledge of strategic planning, resource allocation, leadership, and coordination of people and resources.
• Applied Business Knowledge: Understanding of market dynamics, business objectives, and strategies to drive results.
• Management of Material Resources: Ability to obtain and manage equipment, facilities, and materials needed for operations.

Pay

$168,000 - $228,900 annually. Bonus eligible.

Schedule

Full time.