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IBH: Director of Food and Beverage
2 months ago
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
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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