Director of Food & Beverage

Mansion on Forsyth Park

Location: US - GA - Savannah

Nov 17, 2016
Job Details


The Food and Beverage Director is responsible for coordinating, supervising and directing all property food and beverage operations while maintaining a profitable F&B department and high quality products and service levels.  The F&B Director is expected to market creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with 4-Diamond standards.

Supervisory Responsibilities: 

  • Outlet Manager
  • Banquet Captain
  • Café Manager
  • Cooking School Chef  

Travel Required:

  • Minimal

Essential Duties / Tasks / Responsibilities:

Core duties and responsibilities include the following. Other duties may be assigned.

20%        Guest Service

  • Practice and model the GUEST process to ensure exceptional guest service is delivered
  • Resolve guest problems expediently and in a professional manner utilizing the LEADER process
  • Maintains food and beverage ambiance and service by instilling a “guest service” and “can do” attitude among staff; coaching employees how to de-escalate conflicts
  • Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand guest service requirements.
  • Maintains guest satisfaction by investigating and resolving complaints about food and beverage quality and/or service.

5%          Grand Performer Relations

  • Oversee the  training of all F&B Grand Performers
  • Motivate Grand Performers
  • Recruit, interview, train, coach, counsel and provide feedback to Grand Performers

65%        Operations

  • Monitor and control payroll and other expenses
  • Create and adhere to F&B budgets
  • Create schedule utilizing forecasting and scheduling tools to provide maximum efficiency and labor savings
  • Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
  • Analyzes trends, prepares critical measurements, develops the F&B business plan; addresses customers, profits, associates and markets with the hotel management team; implements production, productivity, quality and guest-service strategies, designs systems solves problems; implements change
  • Implements food and beverage financial strategies by anticipating requirements, trends and variances; develops budgets and capital expenditure plans; develops action plans, measures and analyzes results, initiates corrective actions, minimizing the impact of variances
  • Approves menus by consulting with executive chef, beverage manager, room service manager and banquet managers; reviews potential F&B menus; evaluates popularity of past menu options and availability of seasonal food ingredients and wines; anticipates food and beverage consumption and estimates cost of ingredients; minimizing waste; approving orders with suppliers; monitors the evaluation of the quality of product
  • Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Keeps F&B equipment operating by enforcing adherence to operating instructions
  • Maintains safe, secure, legal and healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitors conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.

10%        Communication

  • Develop and maintain open lines of communication within the department and  with other departments within the hotel
  • Hold monthly departmental meetings
  • Conduct daily line-up to review daily events
  • Attend daily manager line-up meetings
  • Attend weekly Leadership meeting
  • Participate in Grand Performer Celebrations
  • Participate in community events


Experience / Education / Certifications:

  1. 6 years of progressive experience in hospitality or a related field OR a 4 year college degree & at least 3 years of related experience
  2. Minimum of 4 years in a manager or supervisory role in hospitality or restaurant
Additional Details
Applicants who do not already have legal permission to work in the United States will not be considered.
F&B - Food & Beverage, F&B - Kitchen Management, F&B - Restaurant Management