Director Of Food & Beverage

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Job title:Director of Food & Beverage
Reports to: President
Pay rate: $80,000 to $86,000, plus $14,000 worth of incentives (annual and monthly)
Position type: Full Time – health benefits on the 1st, of the month after 60-day probation.
Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.
The Role of the F&B Director is to provide leadership in executing Campbell’s ownership vision of guest care. This person will develop a diverse and crossed trained team to contribute to an efficient and profitable operation, they will create and maintain a culture of service that exemplifies the Campbell’s standard. The F&B Director will install policies and procedures that will observe sound business practices consistent with ownership philosophies; always, the Director is expected to conduct themselves in a manor deemed worthy of the tile they hold. They are expected to set the standard for leadership for all food and beverage employees to emulate. The F&B Director it charged with building sales and increase profitability; to maintain the highest standards in guest service and unwavering support for Campbell’s standards. The Director is charged with the responsibility of enhancing and growing the culture while protecting Food and Beverages Dept. most important asset; our staff.
Food & Beverage Director qualifications, direct and collateral responsibilities:
The Brass Tacks:
. Plans, designs, implements, and controls Food and Beverage operations, ensuring profitability, efficient operations andadherence to established standards.
· Establishes and maintains standards for food and beverage quality, presentation, handling, sanitation, and safety in alignment with property standards and applicable regulations.
· Provides strategic vision & direction for Campbell’s F&B Operations (Restaurant FOH/BOH/Banquet).
· Interfaces with President & General Manager on a regular basis.
· Is ultimately responsible for full operational responsibility of all Campbell’s Resort F&B Outlets (Pub & Veranda, Bungalow Café, Conference Center, Beach Bar, Banquet Bars, Main Kitchen, Banquet Kitchen, all storage areas) including, but not limited to, managing staff, inventory, Food & Beverage offerings, communicating with our culinary management, accounting procedures, management coverage and overall staff training.
· Develops and implements policies and procedures to ensure that all work practices meet or exceed the established standards.
· Participates in the preparation of the annual operating budget and financial plans which support the overall objectives.
· Establishes and maintains budgeted supply and labor costs for Food & Beverage operations.
· Conducts industry research to accurately project future trends.
· Works with the Executive Chef on menu planning, pricing, and preparation.
· Ensures the security of all Food & Beverage supplies, equipment, and inventory by establishing and ensuring adherence to security standards.
· Provides regular and on-going communication with all departments to keep staff informed of updates, changes and/or problematic situations.
· Communicates with Food & Beverage Managers during service to ensure proper client and guest service is being achieved.
· Conducts frequent inspections of all dining, kitchen, and storage areas to ensure that all Food & Beverage activities meet or exceed the established standards.
· Reports all unsafe conditions immediately. Ensures all equipment is properly maintained and functioning. Ensures all equipment is used only as intended.
· Participates in the property’s Manager on Duty program as needed.
· Ensures timely and courteous follow-through on all client, guest, and team member requests.
· Selects, supervises, trains, develops, schedules, disciplines, and counsel’s staff. Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards.
· Provides timely formal assessment of individual team members in alignment with the performance review policy and procedures.
· Performs in the capacity of any position supervised as needed (based on qualifications).
· Conducts training on job standards and areas of responsibility as needed.
Qualification Requirements:
· A college or university degree with eight or more years of related experience; or an equivalent combination of education, training, and experience.
· Computer literacy in the Point-of-Sale system and the sales and catering computer application.
· Strong working knowledge of fine dining and beverage service procedures.
· Working knowledge of applicable liquor laws and regulations.
· Working knowledge of equipment utilized by the Food & Beverage team at the property.
· Food handling and other permits, licenses or certifications as required.
· Ability to read, write and understand English.
· Strong communication skills, including the ability to write reports, business correspondence, and operations manuals. Ability to effectively present information and respond to questions from team members, managers, clients, guests, or the general public.
· Ability to add, subtract, multiply, and divide in all applicable units of measure, using whole numbers, fractions, and decimals. Ability to compute discounts, rate, ratio, proportions, and percentages and to draw and interpret bar graphs.
· Ability to create a team environment within and across departments.
· Basic computer literacy in Microsoft Office.
· Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
· Financial management skills, including budget management, expense control and analysis of Profit and Loss statements.
· Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building.
Specific Operational Responsibilities:
· Ensure proper maintenance of F&B facilities and outlets.
· Establishes annual F&B budget.
· Coordinates agendas and facilitate weekly F&B related manager meetings.
· Attends weekly Campbell’s Resort department head meetings (stand-up meetings).
· Primary point of contact to marketing department—Primary F&B public relations/marketing liaison.
· Submitting monthly beverage inventory report to accounting by the 6th of each month.
· Point of contact for vendors/distributors.
· Auditing beverage deliveries and signing checks.
· Set menu prices with ownership and Executive Chef.
· Responsible for annual performance reviews of F&B team.
· Reads and applies industry trade magazines to the business.
· An active and willing Campbell’s Resort representative as needed to various local, regional, statewide events.
· Continuous F&B R&M and constant development of capital expenditure lists.
· Work Manager-on-Duty Shifts, as needed.
· Work Bartender/Server shifts, as needed.
· Oversee and administrate all on-boarding of new food/beverage service team members.
· Develop and oversee development of the various F&B management team.
· Additional responsibilities as required by the Operator/ Ownership of Campbell’s Resort.
Daily Responsibilities:
· Daily audit of labor cost: review and sign off daily time sheets per schedule.
· Financials: analyze financials and utilize for budgeting purposes.
· Responsible for progressive discipline of all service staff members.
· Administrative ordering—office supplies, server pagers, etc.
· Primary accounting department/F&B liaison.
. Coordinating any server training issues from an accounting standpoint, errors in cash outs, errors in promos.
. Allocate tips for support and bar staff.
. Responsible for accurate and auditable tip declaration for “support staff” (bussers, runners, hosts).
· Checking all Campbell’s related emails throughout each work day and promptly checking all restaurant voicemails, returning phone calls promptly.
· Auditing beverage deliveries and signing checks.
· Interviewing all new hires.
· Minimizing labor costs.
· Supervision and management of F&B FOH & BOH and Supervisory Team.
· Coordinating and administrating of general maintenance of day-to-day operations.
· Responsible to organize all daily manager logs.
Weekly Responsibilities
· Coordinate weekly Food & Beverage SET meetings.
. Create itineraries and facilitate meetings.
. Service Supervisor Meetings – review staff performance, coordinate training documentation, discuss operational issues, strategic planning, maintenance.
. Culinary Management Meetings – discuss operational issues, product feedback, coordinate calendars of events, maintenance.
· Responsible for progressive discipline of all service staff members.
· Attend weekly Campbell’s Resort department head SET meetings and share departmental happenings.
· Assist in weekly Fresh Sheet and ensure is ready by Thursday morning each week.
· Attend weekly Fresh Sheet tastings and help coach staff on salesmanship.
· Review QSA’s, follow-up with staff with specific guest feedback, and communicate with managers on all food and beverage related guest issues.
· Oversee the schedule of all FOH F&B personnel is correct (schedules, phase sheets, etc.) and input into ADP—done by each Thursday at 12 noon.
· Coordinate meetings with sales Banquet Director and sales team.
· Ensures musical acts – makes sure they are being booked for every Friday (and/or Saturday) evening (Pub Live) or for special events (brunches/wine dinners/buffets/NYE).
Monthly Responsibilities
· Point of contact to marketing department—Primary F&B public relations/marketing liaison.
· Coordinate service staff sales/training incentives with distributors on a regular basis.
· Responsible for progressive discipline of all service staff members.
· Responsible for keeping our flatware, silverware, glassware inventory at necessary levels throughout the year, and ordering according to budget.
· Submitting monthly beverage inventory (beer/wine/liquor/mix/barware) report to accounting by the 6th of each month.
· Continually updating all F&B training manuals as required.
Quarterly Responsibilities
· Menu Analysis of seasonal menus – review Menu Reports.
· Provide input to Ownership to set menu pricing.
· Work with Ownership & Executive Chef to establish costs and pricing for menu items.
Annual Responsibilities
· Conduct performance review with F&B managers.
· Establish F&B budget with Chief Strategic Officer.
· Update content and pricing of catering menu by Nov 1st.
· Present Capital Improvement request by end.
Position Type and Expected Hours of Work:
This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands.
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.
Sincerity | Enthusiasm | Accountability | Respect | Creativity | Honesty
Food & Beverage Department Vision: Develop staff that embraces a culture off accountability to the both the business and their peers. Have in place a core group that is result and bottom line driven, while protecting and fostering a competitive and healthy work environment. We have parameters in place that allows for auto corrections to prevent the lapse of successful operations. The expectation for staff and leaders to come to the table with solutions, not problems.
Food/ Beverage/ Event Center Mission Statement: The Campbell’s staff at all time is expected to hold themselves and their peers accountable to the job and task assigned. We have a competitive environment that encourages and celebrates staff growth through continual education, desire, dedication, and determination. To have a team that understands their role as well as the role of their peers. We will observe sound business practice. To continuously provide the experience that is expected. All the positions in the F&B department will be held to high standards, their task will be respected, and will be given support.
Core Values:
· Accountability: an obligation or willingness to accept responsibility or to account for one's actions.
· Integrity: Having integrity means doing the right thing in a reliable way. It's a personality trait that we admire, since it means a person has a moral compass that doesn't waver.
· Reliability: the quality of being trustworthy or of performing consistently well.
· Grit: courage and resolve; strength of character.
· Tenacity: The quality or fact of being very determined.
· Honesty: freedom from deceit or fraud.
· Supportive: Provide assistance so other will enjoy success.
· Competitive: having a strong desire to compete or to succeed.