IBH: Director of Food and Beverage

2 months ago


Petoskey, United States Inn at Bay Harbor Full time

Overview:

The Director of Food and Beverage (F&B) at the Inn at Bay Harbor is a key leadership role responsible for overseeing and managing all front-of-the-house operations for the Sagamore Room, Vintage Chophouse|Wine Bar, Cabana Bar, and Events. This role places a major emphasis on guest satisfaction and operational excellence. The ideal candidate will take a hands-on approach to training, motivating, and managing staff while also demonstrating financial acumen in cost control, labor management, and revenue generation. Additionally, this position will play a pivotal role in elevating the Inn's dining experience, aiming to achieve AAA 4 Diamonds status.

Some perks of working full time year-round for Inn at Bay Harbor include:

  • A free Golf Pass and Ski Pass for both you and your family
  • A free The Highlands downhill mountain bike park season pass for you and your family
  • 40% off at the various Boyne Resorts Restaurants
  • 30% off Spa treatments at the Inn at Bay Harbor and Boyne Mountain
  • Free Passes to Avalanche Bay Water Park at Boyne Mountain
  • Discounts on Boyne Resorts lodging for Friends and Family
  • Discounts at Marriott hotels worldwide for Friends and Family
  • Tuition Reimbursement
  • Service and Loyalty Bonus Program up to 5% of gross wages per season
  • Goal Attainment Bonus- up to 30% of gross wages
  • PTO and Paid Sick Leave
  • Health/Dental/Vision Insurance
  • 401K with company match
Responsibilities:

1.) Financial Management:

  • Effectively manage food and beverage costs through inventory control and vendor negotiations.
  • Utilize forecasting and labor management techniques to optimize staffing levels, ensuring both guest satisfaction and cost efficiency.
  • Drive revenue by identifying opportunities for profitable events and maximizing cover counts.
  • Manage financial execution for events and banquets, ensuring budget adherence and profitability.

2.) Service Excellence and Dining Destination:

  • Lead the charge in creating a world-class dining experience that positions the Inn as a dining destination.
  • Aspire to achieve AAA 4 Diamonds status through continuous improvement in service, ambiance, and culinary excellence.

3.) Food and Beverage Trends and Dietary Accommodation:

  • Stay informed about the latest food and beverage trends, incorporating innovative and relevant elements into the restaurant's offerings.
  • Ensure that menu items and culinary presentations align with current industry trends and guest preferences, including the provision of gluten-free, vegetarian, and vegan options to accommodate various dietary preferences and restrictions.

4.) Culinary, Event and Banquet Management:

  • Be the creative force behind menu selection and presentation for restaurant, events and banquets.
  • Maintain and enhance the Inn's reputation for hosting higher-end destination weddings and special events.
  • Collaborate closely with the events department to ensure the flawless execution of all functions.

5.) Award-Winning Wine List:

  • Manage and curate an award-winning wine list that complements the culinary offerings and enhances the guest experience.
  • Stay updated on developments in the wine industry and make recommendations for additions and improvements to the wine selection.

6.) Operations Management:

  • Assist with and monitor scheduling, daily staffing levels, purchases, inventories, and budgets for the front-of-the-house operations.
  • Take prompt and appropriate action on any guest complaints or issues to ensure guest satisfaction.
  • Work closely with the culinary and events departments to plan and coordinate banquet events and restaurant operations.

7.) Staff Training and Development:

  • Lead service staff training and certification programs.
  • Provide training on seasonal menu updates and wine presentation/sales.
  • Collaborate with the culinary team to ensure consistent adherence to processes and continuous improvement based on customer feedback.

8.) Safety and Compliance:

  • Maintain awareness of accident prevention, safety, and fire prevention protocols.
  • Develop a strong working knowledge of POS and reservation systems.

9.) Beverage and Menu Management:

  • Oversee the creation and development of beverage menus.
  • Continuously explore new methods, techniques, equipment, and materials to improve departmental efficiency and quality.
  • Ensure all reports are prepared accurately and on time to support management decision-making and evaluation.

10.) Supervisory Duties:

  • Directly supervise up to 10 team supervisors to ensure guest satisfaction and operational efficiency.
  • Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including hiring, training, work assignment, performance appraisal, coaching, and conflict resolution.


Qualifications:
  • General knowledge of Microsoft products, including Word and Excel, is required.
  • Experience with point-of-sale software is preferred.
  • Must have or obtain a working knowledge of all food and beverage operations.
  • Willingness and ability to cover various shifts and positions to maintain and improve guest service.
  • Current Food and Alcohol Servsafe Certifications are required.
  • Experience in AAA 4 diamonds property preferred.


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