Director of Food & Beverage

JOB DUTIES AND RESPONSIBILITIES

• Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
• Maintains budgets in all areas of cost control with a consistent focus on cost of inventory, sales, and payroll
• Increases guest satisfaction by delivering an outstanding product and service
• Understands and executes all brand directives for strategic partners
• Complies with brand dictated menus and programs
• Directs the daily activities and assignments of staff, ensures appropriate coverage, develops and communicates departmental strategies and goals, and assigns/prioritizes work
• Directs supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
• Provides direct oversight of the property wide Banquet and Catering options
• PARTNERS WITH THE SALES DEPARTMENT TO REVIEW ALL F&B MINIMUMS AND SELLING GUIDELINES
• COLLABORATES WITH DIRECTOR OF SALES ON SALES AND MARKETING STRATEGIES
• ACCOUNTABLE FOR ALL BRAND STANDARDS RELATED TO FOOD AND BEVERAGE
• DIRECTLY LEADS ALL ASPECTS OF BANQUET OPERATIONS INCLUDING DEVELOPING AND MAINTAINING MANAGERIAL AND CAPTAIN OVERSIGHT OF ALL OPERATIONS
• REVIEWS AND APPROVES ALL MENUS AND PRICING IN RESTAURANT OUTLETS AND BANQUET/CATERING
• ENSURES THAT EVALUATION OF FOOD PRODUCT, FRONT-OF-HOUSE EMPLOYEE PERFORMANCE, AND DEVELOPMENT OF PRODUCT CONSISTENT WITH OUR MARKET POSITION
• DEVELOPS A SELECTION AND PRICING STRATEGY FOR ALL LIQUORS AND WINE, AND SUPERVISES THEIR PROCUREMENT
• Ongoing maintenance of the physical asset through capital planning as required in the budget process
• FOLLOWS ALL HEALTH AND SAFETY REGULATIONS
• INTERVIEWS, HIRING, AND TRAINS EMPLOYEES; PLAN, ASSIGN, AND DIRECT WORK; APPRAISE PERFORMANCE; REWARD AND COACH EMPLOYEES; ADDRESS COMPLAINTS AND PROBLEM SOLVE

EDUCATION AND EXPERIENCE

• Minimum of High School education, post-high school education preferred
• Bachelor’s Degree in Hospitality/Restaurant Management or equivalent is preferred
• Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
• Food Handler and Alcohol Awareness Certifications (if applicable)

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of alcohol serving practices and standards
• Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations
• Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
• Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher
• Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success

COMPENSATION

Compensation Range: $90,000 - $100,000