Director of Food & Beverage

About the role

The Omni Grove Park Inn & Spa is a AAA Four-Diamond property known for understated elegance and southern charm, frequented by ten U.S. Presidents and numerous luminaries. The hotel features sweeping Blue Ridge Mountain views, fine dining, a Donald Ross golf course, tennis and fitness center, award-winning spa, and spacious convention facilities. Associates enjoy a dynamic work environment, comprehensive training, mentoring, and the pride of contributing to a company renowned for exceptional service, operating with a culture of respect, gratitude, and empowerment.

Responsibilities

• Manage all aspects of the Food & Beverage Division in accordance with hotel standards.
• Oversee and direct Banquet functions, Lounge, Room Service, and Restaurant operations.
• Develop and implement a service and management philosophy to guide staff.
• Review daily high-cost item inventory control sheets and food cost comparisons; develop action plans if food cost is off target.
• Review production planning against forecasted covers for both daily operations and Banquets; check banquet reconciliation daily.
• Review and maintain other expense control sheets and missing check reports.
• Analyze abstract trends of daily specials (appetizers, desserts, side orders) in percent to total covers and compare to production sheets.
• Compare cover counts against sales goals and develop action plans if average check falls below budget.
• Monitor stations to ensure adherence to production sheets and sufficient preparation for forecasted covers.
• Ensure cooks follow recipes and prevent overproduction of food, especially for banquets.
• Streamline coordination of Food & Beverage products served in Banquets.
• Verify portion sizes, adherence to purchasing specifications, and prohibit free pouring of liquor.
• Ensure plates meet specifications and visual standards; confirm specials have appropriate price-value relationships.
• Monitor pickup times for service personnel and proper storage of food items.
• Uphold sanitation standards per local Health Code Requirements.
• Monitor waste in kitchen, garbage areas, on the line, in refrigerators, and walk-ins.
• Ensure quality of employee meal products.
• Oversee banquet buffet and coffee break setups, table tops, and uniform standards.
• Ensure guest service is consistent, efficient, courteous, and meets established standards.
• Perform other duties as required by senior management.

Qualifications

• Minimum of five years of experience as a food and beverage leader in a luxury hotel.
• Four-year college degree preferred.
• Proven track record of motivating managers and associates to meet and exceed goals and deliver exceptional guest experiences.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, and food and beverage cost controls.
• Proficiency with computer systems and technical tools, including Micros and online purchasing systems.
• Ability to track department turnover trends and implement corrective actions when necessary.
• Demonstrated ability to mentor and develop talent.
• Proven ability to conduct progressive discipline and coaching discussions.
• Strong interpersonal skills with the ability to engage associates at all levels.
• Experience collaborating with Sales and Catering leadership.
• Willingness to work flexible hours during busy periods and high-profile events.
• Must meet professional appearance standards.
• Ability to thrive in a fast-paced environment and manage multiple priorities.
• Extensive hands-on food and beverage knowledge and experience across multiple outlets, banquets, and P&L responsibilities.