Director of Food & Beverage and Events is responsible for overseeing the daily operations of the restaurant and bar, as well as all on-site event functions. This role ensures a consistently high standard of service, operational efficiency, and revenue generation. The ideal candidate will bring a strong background in hospitality, with proven experience in both restaurant and event management within a hotel setting.
Key Responsibilities:
Restaurant Management:
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Oversee all aspects of restaurant and bar operations, including staffing, training, service standards, inventory, payroll, forecasting and budgeting.
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Monitor food and beverage quality, guest satisfaction, and service delivery through regular floor presence and staff engagement.
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Drive guest satisfaction scores by identifying and resolving service issues proactively.
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Collaborate with the culinary team to develop seasonal menus and promotional events.
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Ensure all opening and closing procedures, cash handling, and compliance protocols are followed by the staff.
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Monitor financial performance, control costs, and meet revenue targets.
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Maintain health and safety standards in compliance with local regulations.
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Maintain all necessary licenses, permits, and certifications related to food, alcohol, and event operations.
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Maintain vendor relationships and negotiate favorable pricing for goods and services.
Event Management:
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Coordinate and execute all events including banquets, corporate meetings, and social gatherings.
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Participate in BEO (Banquet Event Order) meetings with relevant departments to ensure event success.
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Liaise with the sales and events team to understand event requirements, ensuring all details are executed flawlessly.
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Responsible for posting banquet tickets, managing event budgets, coordinating staffing, and overseeing on-site logistics from setup through breakdown.
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Conduct post-event evaluations to ensure continual improvement.
Leadership & Team Management:
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Oversee employee scheduling, monitor attendance, and process time-off requests in a timely manner to maintain accurate and compliant weekly payroll reporting.
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Foster a culture of hospitality, teamwork, and professional development aligned with the hotel brand standard.
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Participate in leadership meetings and assist with hotel-wide initiatives and special projects as needed.
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Conduct regular pre-shift meetings to reinforce service standards and brand expectations.
Qualifications:
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Minimum of 3-5 years of Food & Beverage and Events management experience in a full-service hotel environment required.
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Strong knowledge and experience in banquet operations, restaurant service, and bar management in a union environment.
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Previous experience with Marriot brand hotels preferred.
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POS software experience: proficiency in MICROS is required.
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Flexibility with work schedule (including nights, holidays and weekends) to reflect the business needs of the hotel.
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Ability to manage budgets, labor costs, and service standards in a fast-paced environment.
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Excellent leadership, communication, and organizational skills.
