Director of Food and Beverage

The main responsibilities of the Director of Food and Beverage include managing food and beverage operations and standards, managing budgets, hiring and training F&B staff, and handling customer complaints. They are responsible for overseeing the day-to-day operations of the F&B division, assuring that the hospitality and tourism business meet all service standards as well as guest expectations.

• Coordinate, supervise and direct all restaurant operations in conjunction with the General Manager to maintain a profitable and high-quality operation, with exceptional service levels.
• Monitors work performance of staff and trains and develops Associates through meetings, performance evaluations, and on site training 
• Maintain revenue and payroll budgets; meet budgeted productivity while keeping quality consistently high.
• Ensure that all personnel and systems function efficiently so that guests expectations are exceeded.
• Operate, manage, oversee and supervise all aspects of kitchen/dining/banquet operations on a daily basis.
• Promotes excellent guest service and handles guest concerns in a prompt and professional manner.
• Assists with marketing promotional programs to build restaurant sales.
• Ensure that the restaurant meets or exceeds the highest standard of all license and health department requirements.
• Assist and ensure that all meetings and events are serviced and prepared to the clients and hotels standards.
• Maintain budget costs of goods, labor and operations.
• Maintain balance between administrative duties without compromising presence and visibility on the floor.
• Maintain regulatory compliance.
• Consistently follow and enforce company policies and procedures.
• Perform additional duties as assigned or deemed necessary for effective business operations.
• Professionally experienced in a management role.
• Motivated to work directly with customers and clients.
• A leader by example, ready to motivate and inspire others.
• Resourceful, with good judgement, plus excellent social communication and organizational skills.
• Able to manage multiple projects at one time and respond quickly to the fast-paced restaurant culture.
• Capable of exerting up to 40 pounds of force occasionally.
• Capable of standing for an entire shift or for an extended amount of time.
• Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
• Determined to maintain regulatory compliance.
• Driven to ensure that customer service is held to a high standard and that dining experiences surpass guest expectations.
• A plus: Bachelors degree or higher with 3 - 5 years of restaurant experience.
• A must: Minimum of 1 - 2 years management experience in a fast-paced dining/banquet establishment.

Benefits

• PTO
• Hotel and restaurant discounts 
• Health, vision and dental benefits
• 401(k) plans 
• Paid Holidays
• Tips/Banquet Service Charge/other bonus opportunities