Director of Food & Beverage

OVERVIEW/BASIC FUNCTION:

Responsible for overall operation of Food and Beverage Division while maintaining quality standards and maximizing profitability.

RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

· Oversee all food and beverage outlets, kitchen and stewarding.

· Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs.

· Prepare, implement and maintain division standards and control objectives.

· Participate in establishment of a marketing and public relations plan for F&B.

· Monitor productivity guidelines for all F&B departments. 6. Maximize profits within F&B.

· Establish and implement annual objectives for F&B department.

· Prepare and maintain operating budget. Attend budget meetings on a regular basis.

· Select and supervise F&B department heads.

· Ensure that required operating licenses and permits are displayed as required by law.

· Serve as member of Executive Team.

· Work closely with all Executive Team members in supporting and achieving the hotel's goals and objectives.

· Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.

· Act as Manager on Duty.

· Participate in quality control activities.

· Work closely with General Manager and Assistant General Manager in supporting and achieving the hotel's goals and objectives.

· Implement and maintain spirit of hotel's mission.

· Ensure the F&B department operates based on the departmental mission statement.

· Interact in courteous and professional manner with all guests, staff and community members.

· Respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties.

· Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.

· Attend divisional and general meetings.

· Supervise, direct, coordinate, influence and persuade staff in order to maintain service standards of hotel.

· Interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints.

· Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.

· Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.

· Maintain clean and safe work area.

• All other duties as required.

QUALIFICATIONS:

• Experience: Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property.

• Education: College degree or equivalent work experience.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Prior heavy exposure to banquets, room service and dining room operations; thorough knowledge of first class food and beverage operations; thorough knowledge of imported and domestic wines; thorough knowledge of budgeting; ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards; ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team; ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends; ability to add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times; ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort in transporting _____ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: