Director of Food & Beverage

We need to output HTML fragment with sections only if content present. Use

for headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We must not repeat job title. No Job ID. Remove boilerplate. We need to extract content: The posting includes description about resort, then "We currently have an opportunity for a well-rounded and seasoned Director of Food & Beverage..." Then "This role functions are being the strategic business leader..." Then "Responsibilities" heading appears in text. Then list of responsibilities paragraphs. Then "Developing and Maintaining Food and Beverage Goals", "Developing and Maintaining Budgets", "Leading Food and Beverage Team". Those are subheadings but we only need to output sections for main headings: Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We have Responsibilities content. We have Qualifications content (the paragraph after "Qualifications"). We have Education And Experience (maybe part of Qualifications). We have Benefits content (the bullet list after "As a valued member of the CoralTree team..."). No explicit Pay or Schedule mentioned. So we should not create Pay or Schedule sections. Skills? Not explicitly separate; maybe we can combine skills within Qualifications? The instruction: Use headings only when posting has real, specific content for it. So we should not create Skills if no explicit skills section. However we could treat "Qualifications" as covering skills. But we could also create a Skills section if there is content like "strong wine knowledge, creative, ambitious, strong business acumen, work ethic and people-management skills." That's in Qualifications paragraph. But better to keep Qualifications only. Thus sections: About the role? The initial description about resort and role could be considered "About the role". The instruction: use

for section headings (e.g. About the role, Responsibilities...). So we can have About the role section with the introductory paragraphs describing the role and resort. Then Responsibilities, Qualifications, Benefits. We must not repeat job title as heading. So About the role heading is fine. We need to preserve all substantive information, not invent or summarize away detail. Must keep details. We need to use

• for any list of duties/requirements/benefits, and

  for prose. Thus for About the role: we have prose paragraphs describing resort and role. We'll put them in

  tags. Responsibilities: there is a list of responsibilities paragraphs; we can treat each bullet as

• . The text includes many sentences; we can split into list items. The original has headings like "Responsibilities The Director..." then paragraphs. We'll extract each distinct responsibility sentence or paragraph. Better to keep as list items each representing a duty. We'll need to parse the text. Let's extract responsibilities section from the text: "Responsibilities The Director of Food and Beverage forms part of the Executive team who collectively make key strategic and operational decisions for the Resort. The Director manages the Food & Beverage Operation which includes all restaurants, bars & lounges, banquets, room service and private bars. The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, devise and monitor an annual budget, manage labor control and operating expenses and develop relationships with key suppliers and industry associates. Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships. The ability to work closely with the Managing Director and Executive Leadership team to design effective menus, wine lists, and amenity options while ensuring excellent product quality at a fair price. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Work harmoniously and professionally with co-workers and supervisors. Developing and Maintaining Food and Beverage Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage is performing against budget. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance. Developing and Maintaining Budgets Develops and manages Food and Beverage budget. Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Empowers employees to provide excellent guest service. Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction." That is a long block. We need to break into list items. Could group by topic but each sentence could be an
• . However that may be many items; but acceptable. We'll create
  with each responsibility as
  • . We'll need to split at periods that end a sentence, but careful not to split abbreviations like "etc." We'll approximate. Simplify: we can keep as a few
  • grouping related duties. The instruction: Use
    • for any list of duties/requirements/benefits. It doesn't require each sentence separate; we can make a list where each item is a duty paragraph. We'll extract logical groups: - Forms part of Executive team, makes key strategic/operational decisions. - Manages Food & Beverage Operation (restaurants, bars & lounges, banquets, room service, private bars). - Ensure highest level of food quality and service; manage and develop team; devise/monitor annual budget; manage labor control and operating expenses; develop relationships with key suppliers and industry associates. - Coordinate selection, training, development, evaluation of employees and managers; ensure cultural/core standards; long-range strategic planning. - Control labor and operating expenses via planning, budgeting, purchasing, policy, inventory; focus on creative cost control and revenue generation to maximize profit. - Be visible in operation; maintain relationships with regular guests; cultivate new patrons via marketing and personal relationships. - Work closely with Managing Director and Executive Leadership to design menus, wine lists, amenity options; ensure excellent product quality at fair price. - Communicate with employees/managers to meet operational needs; attend regular operational meetings for inter-department coordination. - Work harmoniously and professionally with co-workers and supervisors. - Developing and Maintaining Food and Beverage Goals: set expectations, hold leadership accountable; review financial reports vs budget; recommend CAPEX; identify concerns and develop strategies; establish goals; strive to improve service performance. - Developing and Maintaining Budgets: develop and manage F&B budget; monitor actual/projected sales; ensure revenue goals met/exceeded; ensure cash/liquor control policies; maintain profit margins without compromising satisfaction. - Leading Food and Beverage Team: utilize interpersonal/communication skills; advocate sound financial decisions; demonstrate honesty/integrity; lead by example; encourage trust/respect/cooperation; achieve/exceed goals; serve as role model; develop profit improvement means; identify profit increase opportunities; ensure regular communication; establish collaborative relationships; develop operating strategy aligned with brand; coach/mentor; stay aware of market trends; introduce new F&B products; provide above-and-beyond service; improve service via understanding guest needs; review comment cards and satisfaction results; share corrective action plans; empower employees; estimate cost/benefit ratio balancing profit and service. That seems comprehensive. Now Qualifications: The paragraph after "Qualifications We are looking for an individual who currently holds a Director of Food and Beverage title, has a solid knowledge of food & beverage, strong wine knowledge, creative, ambitious, and strong business acumen, work ethic and people-management skills. . Excellent communication skills and a strong, innovative mindset where there is no box! The ability to react and adjust to changing business environments and lead the team in ensuring efficient financial management of the business Ability to motivate and lead a team of professionals Applicants are required to have five to seven years’ experience with a diversity of Food and Beverage management positions. A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required. Some travel is required for training, conferences and special events. Education And Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area." We need to preserve all substantive information. We'll make a
      for requirements/list? Could be a mix. We'll create
      • for each bullet: e.g., "Currently holds Director of Food and Beverage title", "Solid knowledge of food & beverage", "Strong wine knowledge", "Creative, ambitious, strong business acumen", "Work ethic and people-management skills", "Excellent communication skills", "Strong, innovative mindset", "Ability to react/adjust to changing business environments", "Ability to lead team ensuring efficient financial management", "Ability to motivate and lead a team of professionals", "Five to seven years’ experience with diverse F&B management positions", "College degree preferably in hotel/restaurant management or business administration, or equivalent experience", "Some travel required for training, conferences, special events", "Education and Experience: High school diploma or GED; 6 years experience in F&B, culinary, event management, or related area OR 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in F&B, culinary, event management, or related area." We'll keep as list. Benefits: The paragraph: "As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes: Group medical, dental, vision, life, and disability benefits Participation in a pre