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Director of Food
1 month ago
About Us:
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, and our dedication to building meaningful relationships.
Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success in over 230 properties worldwide. Join their team and experience the gratification of working for a company that values its employees and is committed to creating exceptional guest experiences.
Location Description:
Come be a part of something bigger Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through practices, policies, and programs to help our employees achieve success at both work and home.
Here are just some of the great benefits we offer for full-time year-round positions:
Full-Time employees have access to Medical and Dental insurance to fit your needs
Benchmark University (You can grow both personally and professionally through online webinars and self-study courses)
401K match (Let us help you build your financial future)
Company-wide Hotel Room Discounts (Who doesn’t love to get away)
Paid Time Off
Employee Assistance Program (We are here to support you)
Employee family events (bring the kids)
Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
Many more, please inquire for more details
Overview:
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:
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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