Holiday Inn Houma located at 1800 Martin Luther King Jr. Blvd. Houma, LA is hiring a Food & Beverage Director
JOB SUMMARY
The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
QUALIFICATION STANDARDS
Education & Experience:
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At least 6 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 3 year of related experience; or a 2-year college degree and 4 or more years of related experience.
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Must be proficient in Windows, Company approved spreadsheets and word processing.
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Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Physical Requirements:
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Long hours sometimes required.
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Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Mental Requirements:
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Must be able to convey information and ideas clearly.
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Must be able to evaluate and select among alternative courses of action quickly and accurately.
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Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
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Must work well in stressful, high-pressure situations.
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Must maintain composure and objectivity under pressure.
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Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.
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Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
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Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
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Must be able to work and understand financial information and data, and basic arithmetic functions.
DUTIES & FUNCTIONS
Essential:
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Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
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Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
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Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
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Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
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Maintain a warm and friendly demeanor at all times.
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Supervise all F&B personnel.
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Respond to guest complaints in a timely manner.
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Prepare the F&B budget and monitor department performance with respect to same. Perform any necessary follow-up, including forecasting.
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Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
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Work with other Executive Committee members and keep them informed of F&B issues as they arise.
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Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
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Coordinate and monitor all phases of Loss Prevention in the F&B department.
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Prepare and submit required reports in a timely manner.
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Organize and conduct department meetings on a regular basis.
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Monitor quality of service and product.
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Coordinate in menu planning and preparation.
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Ensure timely purchase of F&B items, within budget allocation.
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Oversee operation of the employee cafeteria.
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Ensure compliance with all local liquor laws, and health and sanitation regulations.
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Ensure departmental compliance with SOP’s.
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Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
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Attend and/or conduct departmental and hotel training.
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Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Marginal:
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Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
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Perform any other duties as requested by the General Manager.
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Participate in required M.O.D. program as scheduled.
