JOB SUMMARY

The Director of Food and Beverage is a key leadership role responsible for overseeing all aspects of food and beverage operations within the establishment. This position requires a dynamic individual with extensive experience in the food industry, including culinary expertise and management skills. The Director will ensure high standards of food quality, service, and safety while fostering a positive environment for both staff and guests. The ideal candidate will possess strong leadership abilities and a passion for hospitality.

QUALIFICATIONS

• Proven experience in food service management or restaurant management roles.
• Strong background in culinary arts with hands-on cooking and kitchen management experience.
• Demonstrated supervisory experience with the ability to lead diverse teams effectively.
• Knowledge of food safety standards and regulations within the hospitality industry.
• Excellent customer service skills with a focus on guest satisfaction.
• Experience in catering, banquet operations, or dietary department management is preferred.
• Strong organizational skills with the ability to manage multiple tasks simultaneously.
• Effective communication skills to interact positively with staff, guests, and vendors.
• A passion for hospitality and a commitment to maintaining high operational standards.
• Strong Catering background preferred.
  Job Type: Full-time
  Pay: $45,000.00 - $69,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Opportunities for advancement
• Paid time off
• Vision insurance

Work Location: In perso

• Oversee daily food and beverage operations, ensuring exceptional quality and service.
• Develop and implement menus that reflect current trends while meeting customer preferences.
• Manage food production, preparation, and presentation to maintain high standards.
• Ensure compliance with food safety regulations and best practices in food handling.
• Supervise kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Collaborate with other departments to coordinate catering services and banquet events.
• Monitor inventory levels and manage ordering processes to minimize waste.
• Maintain relationships with vendors to ensure quality ingredients are sourced effectively.
• Provide outstanding customer service by addressing guest inquiries and resolving issues promptly.
• Lead initiatives to enhance the overall dining experience through innovative concepts.