Task Force Director of Food and Beverage

What You'll Do

Provide restaurant guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment.

Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets.

• Achieve budgeted revenues and expenses and improve profitability related to the F+B department.
• Monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll.
• Increase level of guest happiness by delivery of an outstanding product and service.
• Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.
• Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests.
• Provide direct oversight of the property-wide Banquet and Catering operations.
• Parel with the Sales Department to review all F+B minimums and selling guidelines.
• Collaborate with Director of Sales and Director of Catering on sales and marketing strategies.
• Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations.
• Review and approve all menus and pricing in restaurant outlets and banquet/catering.
• Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
• Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
• Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Follow all Health and Safety regulations.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.

What You Bring

• Bachelor's Degree in Hospitality/Restaurant Management or equivalent field is preferred.
• Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage.
• Food Handler and Alcohol Awareness Certifications (if applicable).
• Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required.
• Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management.
• Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity.
• Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance.
• Previous systems knowledge and experience with Aloha/Avero, Infogenesis, OpenTable, and ADP/eTime payroll or combination of these systems is required.