Food & Beverage Director

About the Role

Matrix Hotels is seeking an outstanding leader to direct and oversee all aspects of the Cambria Hotel Lake Placid’s food and beverage department. This role offers the opportunity to shape 4,400 square feet of restaurant, meeting space, and outdoor event space at Lake Placid’s newest resort hotel.

Responsibilities

• Develops and implements restaurant and banquet policies and procedures
• Works with Chef on menu creation, costing, planning, and safety standards
• Makes decisions for daily culinary and beverage operations, including exceeding guest expectations and increasing revenue and profit
• Collaborates with chef, hotel management, and sales team to create unique restaurant and banquet menu items and specials using innovative ingredients
• Works with bartenders to create and improve beverage menus that pair well with food offerings and align with Cambria Hotel’s brand identity
• Controls department costs such as food, beverage, supplies, uniforms, and equipment; negotiates with vendors for cost-effective, high-quality products
• Minimizes cost of goods sold (COGS) without compromising the customer experience
• Develops and manages budgets; analyzes financial statements
• Monitors vendor and supplier performance to ensure quality and cost-effectiveness; negotiates contracts and resolves disputes
• Oversees purchasing to stay within department budget
• Sets pricing and service standards
• Trains food and beverage supervisors and staff to brand standards; monitors performance
• Coordinates beverage and kitchen food preparation, including processes, portioning, and garnishing
• Designs practical and efficient spaces for food and beverage operations
• Inspects and controls quality of food and beverage products across all facility restaurants and bars
• Ensures compliance with brand standards related to food and beverage
• Performs other reasonable duties as assigned by the General Manager, including manager-on-duty (MOD) or property coverage when necessary

Qualifications

• At least 5 years of food and beverage management experience
• Experience working in a hotel and/or banquet facility
• In-depth knowledge of the food and beverage industry and trends
• Strong communication skills, with the ability to convey information clearly and concisely
• Able to work well in high-pressure situations while maintaining composure and objectivity
• Experience with forecasting, budgeting, labor management, and purchasing to maximize productivity
• Ability to maintain professional working relationships and promote open communication with managers, employees, and other departments
• Energetic, persuasive, and well-organized
• Self-motivated and goal-oriented