Director of Food and Beverage

4 weeks ago

Atlanta, United States AC Atlanta Perimeter Full time
Job DescriptionJob Description

Director of Food and Beverage

Our Culture:

We are a highly entrepreneurial company limited only by our imagination. Diversity and teamwork are major aspects of our culture. Our property associates are a highly team-focused group bringing out the uniqueness of each associate to provide great products and services. Success comes to those who continuously seek opportunities to learn and pass on new knowledge. We always strive to be better, never bored, and never complacent. Our teams thrive on hard work, inclusivity, and producing outstanding experiences. We endeavor to make our fellow associates feel comfortable and entrepreneurial so that they can engage unhindered. Finally, giving back to the community is also vital to our culture. Our properties live by the philosophy that they are an important part of their communities and look for ways to partner in the local community to make a difference.

Job Description:

The Director of Food and Beverage is responsible for directing and overseeing all aspects of the property’s food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. The person in this position must be able to roll their sleeves up and assist our teams when needed, living our “ONE TEAM. ONE VISION.” philosophy. This person must also provide innovative ways that align with our mission to be the best, most respected hotel company in America.

The job is simple:

Focus on ways to promote and engage in internal growth programs.

Continuously exemplify and live by our Culture.

Meet/exceed our company goals and three metrics.

  • Be a role model to all Associates on our team by displaying our Vision Values in all aspects of operations through internal and external service
  • Have a critical eye toward all products, services, and operational culture is in line with company standards
  • Provide personalized service to every individual you encounter
  • Learn as much as you can by completing all required training
  • Maximize food and beverage department profitability
  • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation
  • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
  • Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result
  • Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market
  • Implement effective control of food, beverage and labor costs among all sub-departments
  • Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
  • Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
  • Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
  • Ability to ensure compliance with all local, state and federal laws and regulations
  • Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
  • Perform any other duties as requested by leadership to aid in better operation of the property and service to the guests

Necessary Skills:

  • Extensive training in food safety, health codes and local and state restaurant laws
  • Possess progressive F&B operations experience including leadership, financial, and market analysis
  • Has great interpersonal and verbal communication skills
  • Able to report to work for scheduled shifts
  • Able to work a flexible schedule, we are a 24/7 business which may require work availability of nights, weekends, and holidays.
  • Able to communicate effectively in writing, verbally, and in person
  • Able to communicate in the English language
  • Can maintain a clean and attractive work area, uniform, and person
  • Has or can you learn knowledge of fire alarm system and evacuation procedures
  • Able to bend, reach, kneel, push, and stretch and lift and/or carry up to 30 pounds
  • Able to work for 8 hours and work in a restrictive space/environment
  • Have eyesight enabling vision both near and far
  • Comfortable using a step stool or ladder
  • Able to use/lift arms and/or stand for up to 8 hours
  • Able to work in extreme conditions such as heat, cold and stress
  • Have finger dexterity for operating equipment
  • Has the highest degree of integrity and is humble, living by the Golden Rule
  • Able to work with people from diverse cultures and backgrounds
  • Values of dedication, innovation, showing respect, being driven by excellence, being community-focused, and having a spirit of service.

Vision Hospitality Group is an equal opportunity/AA/Disability/Veteran employer. As an Equal Opportunity Employer, Vision Hospitality Group celebrates diversity and is committed to creating an equitable and inclusive environment and a sense of belonging for all associates. We do not discriminate and believe everybody should be proud of who they are, represent their culture and heritage, and live by the Golden Rule.

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