Food and Beverage Director

Responsibilities

• Manage the day-to-day functions of the department, including staff management, guest interactions, office administration duties, inventory, vendor communications, and labor costs.
• Oversee the management of the entire staff and address issues that Restaurant and Bar Supervisors are unable to resolve.
• Ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.
• Possess excellent management skills and effectively communicate with staff members in a fast-paced environment.
• Multitask and think quickly when under pressure, willing to work long and erratic hours including nights, weekends, and holidays.
• Able to lift 50+ pounds and stand for extended periods of time.
• Strong written and oral communication skills, including the ability to communicate with customers, staff, Department Heads, and personnel at the corporate office.
• Ability to prioritize and work effectively within an often pressured environment, while maintaining compliance to company policies and procedures.
• Understand Profit and Loss statements, verify and submit invoices, perform inventory, and use it to maintain proper food and supply levels.
• Ability to project and maintain appropriate Food and Labor Costs, create and maintain a budget for the F and B Department, develop and motivate the Food and Beverage team, and provide direction in day-to-day functions.
• Demonstrate a positive leadership style with an enthusiastic, positive, committed, and flexible attitude while promoting the importance and benefits of effective team working.
• Promote and market the establishment, create new menu items, implement changes to the menu and/or specials, train and provide refresher classes to employees to ensure compliance with Health and Safety Policies.