Food & Beverage Director

The Food & Beverage Director has full responsibility for food and beverage daily operations, including (if applicable) Restaurants/Bars, Beverage cart operations and Banquets/Catering. The position ensures the food and beverage/culinary operation meets the company’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Job Functions:

• Must speak English

• Must possess strong communications skills.
• Develop a food and beverage operating strategy that is aligned with the company’s business strategy and lead its execution.
• Develop and manage food and beverage budget.
• Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Review financial reports and statements to determine food and beverage performance against budget.
• Supervise an effective monthly self-inspection program.
• Supervise daily food and beverage shift operation and ensure compliance with all policies, standards and procedures.
• Supervise staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Establish challenging, realistic and obtainable goals to guide operation and performance

Duties and Responsibilities:

In addition to the Essential Job Functions listed above:

• Develop and oversee an order and purchase strategy for equipment and supplies.
• Set expectations and hold food and beverage team accountable for demonstrating desired service behaviors.
• Review findings from comment cards and guest satisfaction results with food and beverage team and ensures appropriate corrective action is taken.
• Hire, train, and provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Ensure that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Other duties as assigned.

Education/Experience:

High school diploma or equivalent plus 6 years’ experience in food and beverage, culinary, event management, or related professional area.

OR

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major plus 4 years’ experience in food and beverage, culinary, event management, or related professional area.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence and the ability to speak effectively before groups of customers or employees of organization.

Computer Skills:

To perform this job successfully, an individual should have knowledge of various Point of Sale, word processing and spreadsheet software applications.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk and talk or hear. The employee is occasionally required to sit and use hands.