The Director of Food & Beverage is responsible for overseeing the complete operation of the Food and Beverage Department, which includes ensuring that the quality of food, beverage, and service is consistent with company guidelines as well as ensuring the profitability of the department.

WORK REQUIREMENTS

• Oversee all aspects of the daily operation of the hotel’s restaurants, banquets, in-room dining, culinary, stewarding, and any other Food & Beverage operations.
• Responsible for oversight of the liquor par levels in beverage areas.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Achieve budgeted sales and maximum profitability through quality food and service.
• Responsible for labor cost management.
• Responsible for writing budgets and forecasts.
• Oversee all aspects of large groups.
• Responsible for execution of monthly beverage inventory.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Develop and update food and beverage policies and procedures and provide updates to staff.
• Continue education on Tips Training Programs and the Department of Health regulations as they apply to food service handling.
• Collaborates with the Purchasing Department to ensure the highest quality, delivery and storage of all food and beverage items.
• Supervises and conducts Food & Beverage Management meetings and attends and contributes to all Food and Beverage meetings and completes follow up to staff members
• Conduct inspections of work areas regularly and address items that need attention.
• Be prepared for each daily activity and review any variations with management and staff.
• Communicate daily with Director of Restaurants, Director of Banquets, and Executive Chef to ensure consistency and pass on pertinent information.
• Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• Maintain close control and inventory of uniforms, supplies, and equipment.
• Ensure all associates are safety conscious and trained in safe work practices.
• Implement proper training program and control the training of the staff to top efficiency and in accordance with the hotel policies.
• Determine the requirements for and the follow up on special groups, VIPs, etc.

QUALIFICATIONS

• Bachelor’s degree or equivalent combination of education and experience
• Must have a minimum of 3-5 years experience as a Director of Food & Beverage at a large-scale hotel, resort or similar
• A minimum of 3-5 years’ experience as a restaurant General Manager preferred
• Banquet and Special Event Management experience preferred

Please refer the Job description for details