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Director of Food

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Boothbay Harbor, United States Spruce Point Inn Resort & Spa Full time

Spruce Point Inn is like no other resort—spirited and soulful; picturesque and rich with heritage; perfectly poised between woods and sea. As a Conde Nast Top Resort, our historic Inn has attracted travelers from all over the world for more than a century offering an iconic coastal Maine experience. The Food and Beverage Director is responsible for overseeing the operation and staff of all food and beverage departments and to maintain the highest level of standards and efficiency. ESSENTIAL FUNCTIONS Attend weekly Coordination and Department Head meetings

Relay information about upcoming events to staff under his/her supervision Relay company policy and procedures to staff under his/her supervision. Supply information about department capabilities and programs to other departments and clients or potential clients Respond to needs and requests of guests and potential guests

Ensure that implementation and maintenance of standards of food, beverage and service quality are commensurate with a first-class operation

Plan and direct the functions of administration and planning of the Food and Beverage (F&B) 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, stewards, etc.) Develop, implement and monitor schedules for the operation of all F&B outlets to achieve a profitable result

Participate with the chef and restaurant manager(s) in the creation of attractive and merchandising menus designed to attract a predetermined customer market

Create appealing, high quality, marketable cycle menus and special event menus Create a comfortable atmosphere to encourage committed and loyal employees

Implement effective control of food, beverage, and labor costs among all sub-departments

Assist the managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion 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.) Oversee weekly payroll for department Responsible for corrective action regarding unsatisfactory performance

Regularly review and evaluate the degree of customer acceptance of the individual outlets, to recommend 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 Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department

Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development

MARGINAL FUNCTIONS Respond to any reasonable task assigned by the General Manager Assist in the restaurant or kitchen in whatever capacity needed Help out in other food and beverage outlets, when needed ENVIRONMENT Indoors, dimly lit, carpeted, climate-controlled environment. Hard kitchen floors with occasional slippery or greasy areas. Handling hot china and silver. Outdoors, cement surfaces, with exposure to outdoor climate and elements. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, AND WORK EXPERIENCE Bachelor’s degree or equivalent experience Minimum of five (5) years’ experience in the hospitality industry Knowledge of Squirrel Ability to make quick decisions in high stress situations Excellent customer service skills Pleasant and positive personality Well organized Strong computer skills We are looking for a highly motivated and analytical individual to join our leadership team as Director of Food and Beverage. The Director of Food and Beverage is a proactive solution seeker, they lead by example, don’t settle for the normal, and continuously encourage and engage their team members. They will provide the strategic leadership required to achieve the fiduciary and quality goals of the owners, guests, stakeholders, and team members. The Director will ensure the effective and efficient operation of all facets of the resort Food and Beverage operation, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of Pyramid/Benchmark. Compensation Range: The compensation for this position is $85,000.00/Yr. - $85,000.00/Yr. based on qualifications and experience.

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