Food & Beverage Director

The soon-to-be-opened, newly remodeled Holiday Inn, located at 1800 Martin Luther King Blvd, is now hiring for an F&B Director. 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.

Education & Experience:
• At least 6 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, company-approved spreadsheets, and word processing.
• Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations

Essential (partial list):

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Supervise all F&B personnel.
• Respond to guest complaints promptly.
• Prepare the F&B budget and monitor department performance concerning the same. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, and take appropriate action to maintain competitive and profitable operations.
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports promptly.
• Organize and conduct department meetings regularly.
• Monitor quality of service and product.
• Coordinate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Oversee the operation of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.

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