Food and Beverage Director

2 weeks ago

Boothbay Harbor, United States Benchmark Spruce Point Inn Full time

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:

  • Full Time employees have access to Medical and Dental insurance to fit your needs
  • Benchmark University (You can grow both personally and professionally through on-line webinars and self-study courses)
  • 401K match (Let us help you build your financial future)
  • Companywide Hotel Room Discounts (Who doesnt 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
Spruce Point Inn is like no other resortspirited 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.

What you will have an opportunity to do:

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, dont 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.

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.

What are we looking for?

Qualifications:

  • Bachelors degree or equivalent experience.
  • Previous experience as a Director of Food and Beverage in a luxury hotel and or full service resort.
  • Knowledge of Micros.
  • Ability to make quick decisions in high stress situations.
  • Excellent customer service skills.
  • Pleasant and positive personality.
  • Well organized.
  • Strong computer skills

Benchmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

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