Director of Food & Beverage Outlets

Temps plein

Description

Beach House is seeking a Director of Food and Beverage Outlets to oversee all food & beverage operations at the resort. This dynamic role will assist property operations teams with ensuring guest satisfaction, all F&B and group/event logistics, team management, overseeing labor efficiencies and operations controls, and overall floor management support during operations. The position will report directly to the General Manager.

Job Summary:

• Independently manages restaurant front of house personnel, specifically Restaurant Managers, Assistant Restaurant Managers, and Lead Servers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget.
• Responsible for all F&B staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, ensuring access to appropriate systems, etc.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management, keeping par levels, and completing monthly inventory.
• Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Assist F&B managers with in-house events at all outlets. Assist team with detailing, rental orders, set up and execution, when needed, for all contracted events.
• Ensure compliance with all F&B operational procedures. Work with property leadership and department managers on development of SOPs as needed.
• Work closely with sales and marketing teams and property leadership to assist in public relations, media opportunities, local and portfolio wide initiatives in order to drive outlet revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and always ensuring guest satisfaction.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Manage all in-house cash payments and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operational needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation and provide continuous training to team members.
• Responsible for discount and void privileges and approving active promotions and gift card/certificates.
• Attend all scheduled meetings and training sessions.
• Floor management through ambiance, lighting, volume, cleanliness, decor, etc. and delegation and support of subordinate staff.
• Manage reservations, cover flows and seating configurations to maximize potential revenue.
• Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.

Key Skills & Experience Required:

• 5+ Years Food & Beverage leadership experience at restaurants and/or event venues.
• Demonstrate natural leadership qualities with a positive, team-focused attitude
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for food & beverage.
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused with constant interruptions.
• Understanding of restaurant operations; food and beverage knowledge, steps of service, and cash management as it pertains to the selling of food and beverages.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.