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Director of Food And Beverage
3 months ago
Responsible for the Food and Beverage operation of Indian Springs Resort. This position oversees and manages the day-to-day business with the goal to achieve customer satisfaction, high quality of food and service while meeting/exceeding financial goals.
Position is responsible for the overall employee management for front and back of the house, including several managers for front of house, an executive chef, chef de cuisine and sous chefs in back of house. Develops and recommends the budget, marketing plans, business goals and manages within those approved plans. The areas of responsibility/management include: Restaurant and Bar, Banquet/Catering Operations, Pool Café’, LP Café’ and development of new concepts. Participates as member of the Resort key management and participates in the MOD duties.
To support Indian Springs Resort’s Service Driven Culture which is recognized by our guest and locals. Excellent Service Culture is important in all areas of our business from our employees, guests, owners and community.
Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.
Primary Duties and Responsibilities:
§ Manage the Restaurant, Outlets, and Catering Operation. Manage the implementation of menus, package deals, F&B programming, displays, decorations and presentations within Indian Springs Resort’s guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the creative process in the operations to develop unique solutions.
§ Possess advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Ability to study, analyze and interpret complex activities.
§ Design and implement comprehensive training programs for all F&B positions
§ Be passionate about food, quality of the dining experience and fairness of price.
§ Be visible during key hours of operations in the Restaurant.
§ Manage the day-to-day human resource functions within the department. Direct and oversee recruitment and development of employees; hire, train, coach and counsel, performance and salary reviews, resolve conflict through fair treatment, discipline and terminate, as appropriate.
§ Develop, recommend, implement and manage the department’s annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
§ Implement and manage all Indian Springs F&B standards to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations.
§ Execute and promote accident prevention programs to minimize liabilities and related expenses.
§ Perform special projects and other responsibilities as assigned.
