Director of Food and Beverage
Doubletree Hotel Chicago O'Hare Airport
Location: US - IL - Rosemont
To lead and manage the food and beverage division of the hotel ensuring a high level of performance, guest satisfaction and profitability.
Manage the day to day operation of the food and beverage division, direct the activities of food and beverage employees and manager specific food and beverage departments in the absence of a department manager.
Operate the food and beverage division within budgetary guidelines and in response to actual business conditions, participate in the preparation of the annual food and beverage budget, and prepare accurate and timely food and beverage forecast.
Develop and implement policies and controls on issues relating to food and beverage operations to include, reduction of waste and energy costs, breakage, handling of alcoholic beverages, maintenance of food and beverage costs within budgetary guidelines, compliance with sanitation requirements, etc.
Develop and conduct effective training programs geared to enhance service and the expertise of management, service and operations personnel.
Establish goals for the food and beverage division, analyze financial reports, anticipate and resolve problems concerning all facets of the food and beverage division, anticipate trends, enact service, profit-oriented and cost saving ideas/activities.
Maintain effective communication within food and beverage division and with all hotel departments. Ensure that food and beverage staff is kept abreast of issues relating to food and beverage and general hotel operations. Attend meetings as scheduled and meet regularly with food and beverage staff. Serve as a viable member of the hotel's executive committee.
Create menus in conjunction with the hotel executive chef, ensure that proper recipes, specifications and pricing are put into operation and that staff is properly trained on all new menus and menu changes. Create/revise wine list.
Prepare reports, proposals, policies and other communications as needed and/or assigned.
Review and approve all food and beverage purchases and ensure compliance with established purchasing and requisition procedures.
Adhere to safety, security and sanitation procedures, handle hotel equipment with care and report hazards and assure same from food and beverage staff.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.
Ability to read, speak and understand the English language in order to interact with guests, staff, handle administrative duties, etc.
Ability to read, understand, interpret and make decisions based upon information found in a variety of financial statement and reports. Sufficient mathematical skills to prepare forecasts, budgets, reports, calculate food, beverage and labor costs, etc..
Possess strong knowledge of food, methods of food preparation, alcoholic beverages, trends in both food and alcoholic beverages, and be able to develop menus from this knowledge.
Possess strong knowledge of food and beverage operations, service standards and techniques, guest relations and etiquette, serviceware, food and beverage equipment in order to ensure the effective operation of the Division (examples include, providing high level of service, effective staff training, effective employee relations, proficient problems solving, effective cost controls,etc.). Ability to practicably apply knowledge in hotel setting.
Ability to move about the hotel at a quick pace, in crowded areas and in confined spaces.
Ability to compose and express thoughts in a clear and understandable way to ensure effective communications.
Ability to develop and maintain productive interpersonal relationships, ability to relate well with a wide variety of individuals many of whom will require patience and tolerance, and the ability to effectively manage a wide variety of people.
Ability and flexibility to work long hours on a regular basis and as business conditions demand