Director Of Food & Beverage

Job Summary

The Director of Food & Beverage will be responsible for leading the daily operation of the Food & Beverage department, taking ownership of scheduling associates, ordering and maintaining inventory of beverage as well as continuously innovating offerings.

• Coordinate and organize staff and maintain standards of service.
• Act as the client liaison as well as communicate with other internal departments to deliver quality service
• Ensure that all meeting rooms are set up correctly based on set up sheets
• Assign pre/post event duties before every event through information gathered from Salesforce system
• Attend pre-conference meetings with Conference Services staff to ensure attention to all event details
• Maintain cleanliness and compliance with Department of Health and Human Services regulations
• Design sequence of service based on group needs and ensure proper scheduling of staff to execute
• Ensure frequent and consistent communication with client contacts throughout event
• Control payroll and maintain all necessary records for compliance
• Coordinate and execute event operation with service staff, ensure appropriate setup of conference rooms
• Maintain highest levels of quality performance by servers, consistent reinforcement and training to promote guest satisfaction
• Ensure proper accounting of beverage consumption throughout events based on group needs, as well as accuracy of banquet checks alongside Conference Services team.
• Attend all department leadership meetings as well as daily morning meetings with management staff
• Host daily shift meetings with banquet service staff to ensure proper handling of group details
• Serve as Allergy Expert and contact person to ensure accommodations for all guests with specific dietary needs and requests
• Act as liaison between culinary operation, front of house service operation, client, and Conference Services department for smooth flow of every event
• Maintain and influence yearly departmental budget, prepare and promote adjustments based on business needs.
• Conduct frequent training to ensure staff follow Platinum Service standards
• Perform other duties as required by General Manager and Client

QUALIFICATIONS:

• Fluent in English language skills, proficiency in Spanish is a plus
• Willing to lead by example, maintain warm & friendly attitude toward internal and external guests,
• Service-oriented team player
• Computer Literacy including knowledge of Micros & Opera Systems
• Strong organizational skills
• Strong verbal & written communication skills
• Knowledge of hotel Food & Beverage operation, specifically in banquets
• Knowledge of beverage trends and innovative bartending

• A minimum of 3 years’ experience as a banquet manager or similar job role preferred
• Associate/Bachelor’s degree preferred.

PHYSICAL REQUIREMENTS

• Must be able to stand for extended periods of time.
• Must be able to read, write, and speak in English.
• Occasionally lifting or pushing up to 50 lbs.
• Must have basic knowledge of Microsoft Office and other computer functions
• Expected to maintain proper professional business attire appearance.
• Expected to be cleanly groomed and maintain proper hygiene, per employee handbook requirements.