Director of Food & Beverage

This is an advanced professional and administrative position responsible for the successful operation of the restaurant, lounge, and banquet/banquet beverage operation while maintaining quality standards, profitability and customer satisfaction.

Monitor and check the quality of customer service in the lounge, dining and banquet areas; resolve complaints and evaluate patterns or trends in customer complaints in order to plan corrective actions

Determine financial and operation objectives for the department(s); assist in developing the budget and business plan; analyze profit and loss statements by comparing actual with forecasted performance to determine area's effectiveness and efficiency

Evaluate beverage costs to reduce spoilage, waste or other factors that cause costs to rise; establish par values for inventories

Estimate staffing level requirements based on customer counts, business trends, special events, etc.; make up and/or check over weekly schedules and adjust staff size to maximize productivity without sacrificing customer service

Make personnel decisions (hire, fire, promote, adjust salary); instruct new employees; observe and evaluate job performance of subordinates to provide feedback; develop/utilize tools to promote programs to improve productivity, safety, profitability, etc.

Minimum 5 years food and beverage experience, management experience preferably in a hotel. Must have strong customer service skills. Ability to work effectively with independently and as part of a team. Must have excellent business communication skills and strong time management skills needed. Ability to share or divide attention among several ongoing activities, projects or assignments. Ability to interpret and explain company policies and procedures to others. Ability to adjust or balance the size of staff on a daily basis in order to maximize productivity or control labor costs without sacrificing customer service. Ability to plan promotional or incentive programs for employees. Ability to obtain support for ideas and actions from subordinates, peers, or superiors in order to accomplish a task or goal. Must be able to evaluate the quality of food preparation. Knowledge of the standards for food preparation such as cooking techniques, food presentation, beverage mixology, etc. Must be able to estimate costs, prepare contracts, negotiate prices for banquet functions, meetings, and weddings. Able to identify circumstances or incidents that require the notification and/or approval of others. Ability to do the work of those supervised. Must be able to work evenings, weekends, and holidays.