Director of Food and Beverage-hotel Northland

2 weeks ago

Green Bay, United States Hotel Northland Green Bay Full time

**GENERAL PURPOSE**

Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

**ESSENTIAL DUTIES/RESPONSIBILITIES**

Manage the human resources within the division along with the Human Resource Director. With support from the director of Human Resources direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.

Continuously improve the hotel's ability to anticipate our guests' needs, to quickly and efficiently investigate the root causes of problems and to provide immediate and permanent resolution in order to enhance our guests' satisfaction prior to departure.

Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.

Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate 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 maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.

Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

**OTHER DUTIES/RESPONSIBILITIES**

Execute and promote accident prevention programs to minimize liabilities and related expenses.

Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.

Travel is required to all areas of the United States as needed for purposes of corporate assistance, training, or Task Force meetings.

Flexible hours/days required. Forty to fifty hours over a five day period.

**SUPERVISORY DUTIES**

May be from 5 to over 50 employees

**JOB QUALIFICATIONS**

**Knowledge**

Requires 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. Must have some culinary training and/or experience in a fine dining establishment.

**Skills**

Ability to study, analyze and interpret complex activities.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel,

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