Director of Food & Beverage

To manage the food and beverage departments of the hotel to include food preparation, food service and lounge service so as to maintain established operational standards and maximize profits of the hotel. This position may also be responsible for the banquet/catering sales and service functions.

Essential Functions:

1. Maintains standards of food and beverage quality and guest service quality.
2. Achieves budgeted revenues and expenses and maximizes profitability related to the food and beverage department.
3. Contributes to the profitability and guest satisfaction perception of other hotel departments.
4. Implements and maintains local and national sales/marketing programs.
5. Develops short term and long term financial and operational plans for the food and beverage department, which support the overall objectives of the company.
6. Participates in the preparation of the annual budget
7. Increases level of guest satisfaction delivery of an improved product through employee development, job engineering and quality image.
8. Manages in compliance with the established company policies and procedures.
9. Manages in compliance with local, state, and federal laws and regulations.
10. Maintains procedures of security of monies.
11. Maintains procedures for credit control and handling of financial transactions.
12. Maintains inventory control procedures.
13. Receives departmental related guest complaints and ensures corrective action is taken.
14. All other duties as assigned by a manager or supervisor.

Skills and Abilities:

Read and interpret business records and statistical reports.
Use mathematical skills to interpret financial information and prepare budgets.
Analyze and interpret policies establishes by administrators
Understand the government regulations covering business operations.
Make business decisions based on production reports and statistical facts.
Make business decisions based on your own experience and personal opinion.
See differences in widths and lengths of lines such as those on graphs.
Deal with the general public, customers, employees, union and government officials with tact and courtesy.
Plan and organize the work of others.
Change activity frequently and cope with interruptions.
Speak and write clearly.
Accept the full responsibility for managing an activity.