Director of Food & Beverage

About the Role

Responsible for the overall operation of Food and Beverage in partnership with the Executive Chef while maintaining luxury standards and maximizing profitability. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Responsibilities

• Observe the performance of all direct reports and their operations with sufficient frequency to enable qualitative evaluation and control.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Oversee all food and beverage outlets, banquet operations, pool service operations, room service, and Afternoon Tea service.
• Design and develop division policies and operating budget including, but not limited to, staffing, forecasts, and payroll costs.
• Prepare, implement, and maintain division standards and control objectives.
• Participate in the establishment of a marketing and public relations plan for F&B.
• Monitor productivity guidelines for all F&B outlets.
• Work closely with the Executive Chef and Purchasing Manager to maximize profits in F&B as well as establish and implement annual objectives for the F&B department.
• Select and supervise F&B department heads.
• Ensure that required operating licenses and permits are displayed as required by law.
• Serve as a member of the Executive Committee.
• Work closely with the Managing Director and all Executive Committee members in supporting and achieving the hotel's goals and objectives.
• Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.
• Participate in quality control activities.
• Implement and maintain the spirit of the hotel's mission.
• Interact in a courteous and professional manner with all guests, members, staff, vendors, and community members.
• Respond in a courteous, professional, and rapid manner in order to resolve all guest and staff difficulties.
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems to perform and direct varied and complex tasks.
• Attend divisional and general meetings.
• Supervise, direct, coordinate, influence, and persuade staff to maintain service standards of the hotel.
• Interact with people beyond giving and receiving instructions, particularly with supervisors, subordinates, co-workers, and guests.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Maintain a clean and safe work area.
• Ensure all county and state sanitation requirements are met and pass inspections.
• All other duties as required.

Requirements

Technical Skills

• Prior experience in areas such as banquets, room service, purchasing, kitchen operation, bar, and restaurant operations.
• Ability to maintain knowledge of first-class food and beverage operations, imported and domestic wines, and budgeting.
• Plan, implement, and design operating standards and effectuate quality and quantity control standards.
• Understand a financial statement and react to it.
• Establish annual objectives for the division and each management member of the team.
• Be resourceful, creative, and maintain flexibility.
• Train, motivate, evaluate, mentor, and direct employees and managers to meet desired ends.
• Perform mathematical operations with units of measure including dollars, cents, feet, inches, cups, pounds, and ounces.
• Access, input, analyze, and retrieve information from computers.
• Maintain excellent relations with staff and maintain staff and guest confidentiality at all times.
• Accept responsibility for actions of others and manage by example.
• Exceptional oral communication skills to negotiate and persuade guests and staff to achieve beneficial results for the hotel.
• Converse calmly with irate guests, superiors, and subordinates in sometimes intense emotional situations.
• Focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical, or unusual interruptions.
• Memorize, recollect, and quickly retrieve dates, names, times, and other data.
• Work and complete assignments on time despite frequent interruptions.
• Participate in (and lead when necessary) all departmental and hotel-wide meetings.

Experience and Education

• Minimum of five years of experience leading large luxury resorts with complex, large operations.

Skills

• Speak, read, write, and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize and organize.
• Think clearly, remain calm, and resolve problems using sound judgment.
• Follow directions thoroughly.
• Understand guests' service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent resort data.
• Use a computer keyboard and possess basic to advanced typing skills.
• Possess moderate to advanced computer skills.
• Work in a dynamic and constantly changing environment.
• Adept at multitasking.

Physical Demands

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds.
• Stand, sit, or walk for an extended period or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Use, carry, and operate all necessary office equipment using finger dexterity.
• Communicate through verbal communication, hearing ability, and visual acuity.
• Visually look at a computer for extended periods.
• Adapt to moderate temperatures in the hotel as the thermostat is controlled by hotel environmental systems.
• Most work tasks are performed indoors.

Success Criteria

• Team Player: Demonstrates cooperation within the team and with other departments, listens carefully, and works well with others. Has a positive influence and enjoys working with people.
• Guest Focused: Anticipates guests' needs and is sensitive to people from all cultures. Has a natural, warm smile and a friendly, passionate approach. Demonstrates confident, helpful, and genuine behavior with guests.
• Delivers Their Best: Has energy and a sense of urgency for work. Is resourceful, makes things happen, and looks for ways to work more efficiently. Always looks their best and acts appropriately.
• Composed: Able to stay calm under pressure. Demonstrates maturity and the ability to cope with the unexpected. Never lets personal feelings interfere with delivering the highest standards.
• Trustworthy and Responsible: Excellent records of attendance and punctuality. Is reliable and demonstrates the ability to work without supervision. Shows a high level of personal integrity, honesty, and trust.
• Time Management: Uses time effectively and efficiently, values time, and concentrates efforts on important priorities. Gets more done in less time than others and can attend to a broader range of activities.
• Decision Making: Makes decisions in a timely manner.
• Listening: Practices attentive and active listening, has the patience to hear people out, and can accurately restate the opinions of others even when disagreeing.