This position manages the daily operations of all outlets and banquets, maintaining established quality and service standards, maximizing profits and controlling expenses.
Manage the staffing, training, and day-to-day activities of the banquets, restaurant, and bar staff
Market the Food and Beverage outlets; develop and manage implementation of menus, package deals, and promotions for all F&B
Develop, implement, and manage the department’s business plan and budget; continually analyze, forecast, monitor and control labor and food costs
Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and to enhance future sales
3 or more years as a Director of Food and Beverage preferred
Requires knowledge of principles and practices within the food profession
Knowledge of hotel operations, including marketing plans, human resources, budget forecasting, etc. is highly preferred