The Director of Food & Beverage provides strategic and operational leadership, guidance, direction, and tactical expertise on food & beverage concepts. This position drives hotel profitability through revenue generation in various food and beverage / outlets (i.e., room service, restaurants, banquets, pool, kitchens, stewarding, retail, special events), cost control, guest satisfaction and associate engagement.
The successful candidate will have impeccable leadership and communication skills, and cutting edge technical food & beverage knowledge.
ESSENTIAL FUNCTIONS
Responsible for ongoing operations, refining operating standards and practices as needed based on business conditions
Preparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually
Interact positively with guests promoting hotel facilities and services
Resolve problems to the satisfaction of involved parties
Maintain communication with all departments to ensure guest service needs are met
Experience working with third party restaurant operators
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
Responsible for the selection, training and development of key leadership personnel within the division and its departments
Able to exercise personnel action discretion within the hotel’s policies
Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
Maintain profitability of division to support overall hotel operation
Control payroll and equipment costs (minimizing loss and misuse)
Ensure par stock levels are maintained by calculating inventory
Evaluate cost effectiveness of all aspects of operation
Develop and implement cost saving and profit enhancing measures
Control the elements that determine profit and loss
Responsible for all major operating expenses
Set margins and manage the business against projections
Make decisions that relate to profit and loss
Responsible for the financial management of the operation
Provide support of a specialist nature to the Executive Committee
Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel
QUALIFICATIONS
Bachelor’s Degree Preferred
A minimum of 8 years of management experience of high-end resorts and/or hotels
A minimum of 5 years’ experience as a department head or senior leadership position at a luxury level operation
At least 3 years’ experience in an executive level food & beverage and multi-unit position
Ideal candidate will have occupied a similar or higher position for 1 to 2 years
Must be able to speak, read, write and understand the primary language(s) used in the workplace
Requires outstanding communication skills, both verbal and written
Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and conducting disciplinary action when necessary
Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer
Knowledge of hotel food and beverage operations
Knowledge of food and alcoholic beverages
Must possess moderate computer skills
Budgetary analysis and forecasting capabilities required
Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses
A verifiable track record of operating successful high end resort food and beverage operations of similar size, volume and price point.
PHYSICAL REQUIREMENTS
Most work tasks are performed indoors. Position requires walking and giving direction most of the working day. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to lift trays of food or food items weighing up to 30 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
