Food and Beverage Director

4 weeks ago

Indianapolis, United States Wyndham Indianapolis West Full time
Job DescriptionJob Description

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. He/she 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.

Qualifications

Education & Experience:

  • At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree 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.
  • Physical requirements:
  • Long hours are sometimes required.

Mental requirements:

  • Must be able to convey information and ideas.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
  • Must be able to multitask
  • Must routinely meet deadlines.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the need.
  • Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic.

Essential:

  • Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
  • Maintain regular attendance in compliance with AFP Management 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.
  • Always comply with Management standards and regulations to encourage safe and efficient hotel operations.
  • Always maintain a warm and friendly demeanor.
  • Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • 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.
  • 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.
  • Cooperate in menu planning and preparation.
  • Ensure timely purchase of F&B items, within budget allocation.
  • Ensure compliance with all local liquor laws, and health and sanitation, regulations.
  • Ensure departmental compliance with SOP's.
  • Ensure the training of department heads on SOPs, report preparation, and technical job tasks.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.

Marginal:

  • Conduct and/or attend all required meetings, including pre-and post-convention meetings. Participate in the required M.O.D. program as scheduled.
  • Attend meetings/training as required by management.
  • Perform other duties as requested by management.

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