Director of Food & Beverage

Mansion on Forsyth Park

Location: US - GA - Savannah

Nov 17, 2016
Employer
Job Details

Summary: 

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
Immediately
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
F&B - Food & Beverage, F&B - Kitchen Management, F&B - Restaurant Management