Director Of Food And Beverage

Job Description Summary

The Director of Food & Beverage reports to the General Manager and provides strategic and operational leadership for the Food and Beverage operations of Poughkeepsie Grand Hotel. This position is part of the Company leadership team that collaborates to set and achieve goals aligned our management company. The Director of Food & Beverage is an entrepreneurial, positive, and energetic leader who ensures a superior guest and staff experience while growing sales and increasing profitability according to plans.

The ideal candidate is outcomes-driven, service-centered, technologically savvy, innovative, and is a dedicated team player who interacts collaboratively across the organization and with external resources and partners to achieve goals.

Strategy and Operations

• Develops and implements Food and Beverage strategy that responds to current needs and future vision.
• Establishes and communicates clear operational strategies, goals, objectives, and action plans.
• Ensures that tools, processes, and training are implemented to support the achievement of performance and guest satisfaction goals.
• Monitors performance indicators as measures of success related to:

• efficient Food and guest service,
• customer response
• labor and talent acquisition and retention
• inventory/supplies management
• cost controls
• clean/safe restaurant environment, and
• budget and revenue

• Leads front-of-house and back-of-house operations for multiple venues to ensure high standards and consistency for food/alcohol service and overall guest experience. Ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation.
• Implements, leads, and supports change initiatives for operations as developed and directed.
• Engages in approved business partnerships with vendors and interacts in professional industry networks.
• Ensures compliance with federal and state laws to provide a visibly clean and safe restaurant environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions.

Talent Management

• Leads and supervises a team of full-time, part-time, and seasonal staff in the creation and implementation of plans, goals, objectives, and tactics.
• Leverages a disposition of challenge and support to drive performance, employee development and retention, and achievement of outcomes. Focuses on competencies, behaviors, and values that support an organizational culture that is innovative, transparent, and collaborative.
• Promotes talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on strategic objectives.
• Collaborates with Food & Beverage Management Team and General Manager to establish staffing needs that align with department-specific goals and budgets and develops and implements recruitment strategies that attract a diverse and qualified talent pool.
• Ensures candidates’ experiences and dispositions are aligned with the talent philosophy and mission of the Institution, including the Institution’s commitment to inclusion, diversity, equity, and accessibility. Promotes retention of an experienced seasonal workforce to reduce or eliminate reliance on staffing agencies or overtime.

Financial Management

• Partners with General Manager and leadership team colleagues on the creation of product and pricing strategies that effectively balance seasonality, economy, customer segments, and guest satisfaction to achieve performance goals related to revenue, satisfaction, safety, and quality.
• Develops annual operating budgets/financial reports and provides input on capital expenditures. Manages costs versus budget, and identifies inconsistencies in daily operations, taking corrective action as necessary.
• Coaches management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses.
• Adheres to purchasing and inventory procedures, completes orders to ensure accurate stock for forecasted activities, and implements controls to minimize operating costs and waste to stay within food cost margins.
• Communicates consistent, clear, and distinctive messages and acts as a passionate advocate/role model that demonstrates an exceptional work ethic and inspires achievement of operational excellence.
• Maintains high visibility in areas of responsibility and interfaces with customers regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction. Takes ownership of guest complaints while empowering the team to resolve issues.
• Communicates daily with team leaders within and outside of F&B to provide/obtain information and conduct routine inspections of related operations. Attends regular team meetings with a proactive disposition that anticipates and prevents problems and advances a continuous improvement culture.

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Weekends as needed

Work Location: In person