Job Description:
Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service and merchandising to maximize profits.
$70,000 to $80,000 per year
Food & Beverage Director General:
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Position reports directly to the Hotel General Manager.
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Oversee: 40 seat restaurant, 2-Bar/lounges, 24-hour rooms service, banquets
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American Continental food. Bistro basics with an approachable flair.
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Liquor served: Sunday - Saturday until 3am
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This is a very hands on position.
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Be enthusiastic, helpful and a positive member of the team.
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Must be self-motivated
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Due to the cyclical nature of the hospitality and restaurant industry, associates are required to work varying schedules to reflect the business needs. Assume all weekends & holidays. In addition, attendance at all scheduled training sessions and meetings is required.
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The Point of Sale system is Maitre D.
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This position requires a local candidate a relocation package is not offered.
Food & Beverage Director Essential Functions:
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Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of operation.
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Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage departments.
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Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
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Positions to oversee: Restaurant Floor Supervisors, Executive Chef, Banquet Manager, Bartenders, Lead Bartenders, Room Service staff and F&B Administrative Assistant.
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Participate with the chef, outlet managers, and catering managers in the creation of menus.
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Implement effective control of food, beverage and labor costs among all sub-departments.
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Achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
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Regularly review and evaluate the degree of customer satisfaction and make recommendations of change if necessary.
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Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained associates at all levels and permit advancement for those persons qualified and interested in career development.
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Be knowledgeable of policies regarding emergency procedures and security concerns
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Be knowledgeable about state regulations regarding health codes, Serve Safe, Alcohol serve safety, Hepatitis A records and regulations.
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Monthly inventories of operating supplies, liquor, and the proofing of food inventories.
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Menu monitoring, tracking, and implantation.
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Organize and conduct meetings communicating pertinent information to the staff.
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Assure all cash and credit card handling procedures are accurately accounted
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Ensure the timely completion of performance appraisals.
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Perform other assignments as directed by the General Manager.
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Budgetary analysis capabilities required
Required Experience:
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Bachelor’s degree preferred but not require, your work history can mean as much.
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You can be the 2nd in charge currently and looking for the next step up in your career.
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A passion for all things food and liquor.
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Minimum three years food and beverage background with at least two years restaurant management experience, ideally in a hotel environment.
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Previous bartending skills preferred.
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Strong interpersonal and team-oriented skills.
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Ability to work independently with minimal supervision.
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Strong organizational and time management skills required.
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Computer knowledge and proficiency required.
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Ability to read, write, and verbally communicate in English proficiently.
This job description is not an exclusive or exhaustive list of all function that are associated in this position.
Benefits:
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After 60 Days of Employment: Health Insurance, Dental, Vision, Life Insurance, and 401K with match program.
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Paid Time Off
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