F&B Director The Windsor Court

4 weeks ago

New Orleans, United States Avion Hospitality Full time

Job Type

Full-time

Description

Job Summary

The Food & Beverage Director is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets (Restaurant, Room Service, Lounge, and Banquets) while maintaining adherence to budgeted payroll and overhead costs. He/she is also responsible for continually working towards improving Restaurant, Room Service, Bar & Lounge, and Banquet sales revenues to meet or exceed the budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction.

Education & Experience

  • At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
  • Holds and maintains applicable certification requirements for a position to include: Food Handlers, Alcohol Awareness, CPR, and First Aid
  • Must be proficient in Windows operating systems, company-approved spreadsheets, and word processing.
  • Extensive experience in the restaurant bar, banquet, catering, and in-room dining is required.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high-pressure situations, maintaining composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, as well as basic arithmetic functions. Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Familiarity with the general organization of a hotel and knowing the functions of each department.
  • Communicates in a timely and efficient manner, possesses strong communication skills, excellent speaking, reading, and writing skills, computer skills, and basic technological acumen.
  • Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity
  • Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.
  • Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.
  • Knowledgeable and aware of local competition and industry trends.
  • Must be able to work a flexible schedule including weekends and holidays
Requirements

Job Duties & Functions
  • Responsible for organizing, directing, supervising, and assisting in serving all food and beverages, based on standardized procedures, for the Restaurant, Room Service, and Banquets while maintaining the highest standards to produce an appealing product.
  • He/she is also responsible for ensuring cleanliness, sanitation, and safety in service stations, FOH, BOH work, and storage areas while minimizing waste and maximizing the cost/production ratio.
  • This role is ultimately responsible for providing oversight of the outlets, and operations of the service, beverage, and banquet departments, as required.

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