Director Of Food And Beverage

General Purpose:
Directs and oversees all Food and Beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions. Ultimate responsibility in the department for guest satisfaction and financial performance.
Essential Duties:

• Clearly describes, assigns and delegates responsibility and authority for the operation of the various Food and Beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, and stewards).
• Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.
• Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses.
• Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals.
• Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
• Approves catering policies and pricing; may carry out planning, production and closure of all events.
• Implements policies and procedures for the Food and Beverage department including compliance of company standards relating to quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.

Education/Experience:
Bachelor’s degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Physical Demands:
Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.
Environment/Noise:
Occasionally works in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.
Certificates/Licenses:
Food Safety and Applicable Sanitation Training, Alcohol Awareness Training
Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of Microsoft Office applications and POS system.