Director Of Food And Beverage

Job Purpose:

The Director of Food & Beverage will be responsible for overseeing all aspects of the F&B department, including but not limited to restaurant operations, banquet services, and bar management. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a track record of delivering outstanding results.

Essential Duties and Responsibilities:

• Direct and supervise F&B managers and staff, providing guidance, coaching, and support as needed.
• Develop and implement strategic plans to optimize F&B revenue and profitability while maintaining high standards of quality and service.
• Maintains a professional leadership style and mentors all levels of front of house F&B staff.
• Responsible for the selection, training, counseling and termination of all front of house F&B staff.
• Responsible for ensuring timely completion of performance reviews for all front of house F&B staff. Directly responsible for Restaurant Managers and supervisor reviews.
• Ensures all staff follows proper daily procedures and supports department and staff with all guest related activities focusing staff on guest relations.
• Ensures appropriate management development and training is executed.
• Directs and supervises payroll and operating expense budget controls for front of house F&B department.
• Maintains daily awareness of house counts and revenue projections and uses this information to make expense decisions/recommendations.
• Through coordinated efforts with the Food & Beverage Management team, adjusts staffing levels when needed, due to house counts, illness, vacations, etc.
• Ensures that payroll, staff scheduling and staff member payroll issues concerning all areas are accurate and submitted in a timely manner.
• Prepares, reviews, analyzes budgetary, hours and overtime reports for all FOH F&B related areas and executes adjustments as necessary.
• Facilitates pre-meal briefings with the Executive Chef and restaurant managers to educate restaurant staff on menu items including ingredients, preparations methods, and unique tastes.
• Manages service delivery in outlets to ensure guest service from point of entry to departure (getting from hostess, speed of order taking, and Food and Beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
• Works with the Executive Chef to manage menu mix by reviewing item sales trends and profit contributions regularly.
• Reviews guest complaints and guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuous improvement.
• Oversees the booking and manages service of restaurant parties, special events, and room service.
• Understands and communicates to staff the operating and maintenance procedures of all department equipment.
• Analyze market trends and customer feedback to identify opportunities for improvement and innovation.
• Plan & execute marketing and promotional campaigns to drive F&B sales and attract new customers.
• Participates in the budgeting process, and prepares weekly & period end P&L critiques.
• Manages the processing of incoming invoices in a timely manner, tracking them through our database, and tracking adherence to current budgets.

• Assists in the development of the Food & Beverage FOH budgets and is responsible for daily operational decisions to meet established budgets.
• Maintains high guest visibility. Works closely with staff and managers on the floor during busy periods, interfacing with guests ensuring a positive and exemplary experience as modelled in our R2 Hospitality.
• Manages recording, reporting, and resolving all cleanliness, repair and safety concerns in dining rooms and kitchen in conjunction with the Executive Chef. Maintains a strong partnership with the Maintenance Director to ensure strong communication of problems and timely repairs. Monitors and ensures proper and regular maintenance of all F&B areas including common areas, Porch and Courtyard.
• Foster a positive work environment that promotes teamwork, creativity, and professional growth.
• Work closely with Sales & Banquet to support events and group business.
• Performs any and all duties assigned by the General Manager, as deemed appropriate.

Requirements:

Experience:

Must possess a minimum of 3 years’ experience as a Food & Beverage Manager or Assistant F&B Director at a quality resort or hotel.

Education and Certification:

BA in business administration, hospitality management or related field or equivalent experience.

TIPS certified

Serve Safe certified

Allergen Awareness

Specialized knowledge:

Must be proficient in Toast, Craftable, Microsoft Office, and Open Table or similar systems.

Has thorough knowledge and understanding of kitchen equipment use and operation

Skills:

Must be guest service-oriented with the ability to work with a variety of people.

Must possess outstanding management, organizational, analytical, communication and leadership abilities.

Must be able to handle stressful situations and perform under tight timelines.

Must be able to work any schedule (nights required).

Character:

Models and Promotes Teamwork at all times

Motivates team to excel

Respectful to and mindful of all managers and staff in department, on property and within company

Physical:

Ability to bend, stoop, stand for long periods of time

Lift 30 pounds

Push carts weighing up to 150 pounds