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Director of Culinary Operations

2 months ago

Boothbay Harbor, Maine, United States Benchmark Spruce Point Inn Full time

Become a key player in our organization

At Benchmark Spruce Point Inn, we prioritize Work-Life Balance through our comprehensive practices, policies, and programs designed to support our employees in achieving success both professionally and personally. Here are some of the exceptional benefits we provide:

  • Access to Medical and Dental insurance tailored to your needs for full-time employees
  • Benchmark University for personal and professional growth through online webinars and self-study courses
  • 401K matching to assist in building your financial future
  • Discounted hotel room rates across our company
  • Generous Paid Time Off
  • Employee Assistance Program for additional support
  • Family-friendly employee events
  • Partnerships and discounts with major retailers
  • And many more benefits, please inquire for details

Benchmark Spruce Point Inn is a unique resort that embodies spirit and tradition, nestled between the woods and the sea. As a recognized top resort, our historic establishment has welcomed guests from around the globe for over a century, providing an iconic coastal experience.

Role Overview:

The Food and Beverage Director is tasked with managing the operations and personnel of all food and beverage divisions, ensuring the highest standards of quality and efficiency are upheld.

Key Responsibilities:

  • Participate in weekly coordination and department head meetings
  • Communicate upcoming events to your team
  • Enforce company policies and procedures within your team
  • Provide information about departmental capabilities to other departments and clients
  • Address the needs and requests of guests
  • Ensure that food, beverage, and service quality standards are maintained at a first-class level
  • Plan and oversee the administrative functions of the Food and Beverage Department to meet daily operational needs
  • Delegate responsibilities across various food and beverage sub-departments
  • Develop and monitor operational schedules to achieve profitability
  • Collaborate with culinary teams to create appealing and marketable menus
  • Foster a positive work environment to encourage employee loyalty
  • Implement effective cost control measures across all sub-departments
  • Assist managers in achieving financial and quality objectives
  • Develop operational tools necessary for modern management
  • Oversee payroll for the department
  • Address performance issues as needed
  • Evaluate customer satisfaction and recommend operational improvements
  • Encourage ongoing training and development within the department

Work Environment:

The role is primarily indoors in a climate-controlled environment, with some outdoor responsibilities. The work may involve handling hot equipment and navigating various surfaces.

Qualifications:

  • Bachelor's degree or equivalent experience
  • Previous experience as a Director of Food and Beverage in a luxury hotel or full-service resort
  • Familiarity with Micros systems
  • Ability to make swift decisions in high-pressure situations
  • Exceptional customer service skills
  • Positive and approachable demeanor
  • Strong organizational skills
  • Proficient in computer applications

Benchmark Hospitality is an equal opportunity employer, committed to fostering a diverse and inclusive workplace.

Compensation packages are determined based on various factors unique to each candidate, including skills, experience, certifications, and location.