Food and Beverage Operations Director
18 hours ago
The Director of Food and Beverage is responsible for overseeing all aspects of food and beverage operations at assigned properties, including food and beverage outlets, in-room dining, culinary, stewarding, mini bars, and banquets.
Key Responsibilities- Monitor performance to ensure adherence to all service standards, sanitation standards, and productivity standards to ensure exceptional guest satisfaction.
- Hire, train, schedule, support, review, and discipline employees directly accountable to his/her position to maintain highest possible levels of employee morale and department productivity.
- Understand and respond to all guest needs and requests in a timely and professional manner.
- Maintain daily cash controls, tip reporting requirements, and financial reporting for the department.
- Exhibit a positive and involved team attitude to all and promote positive relations through an environment that encourages open communications, trust, and mutual respect.
- Implement policies and procedures for food and beverage.
- Partner with the Executive Chef and Culinary leaders to continually collaborate on the performance of the menus, both on guest feedback and profitability.
- Ensure entire menu is available daily and hours of operation are strictly adhered to.
- Strong effective communication, organization, problem-solving, and follow-up.
- Manage and motivate all food and beverage personnel.
- Embrace diversity of opinions of the entire team and effectively manage any negativity by leading with impactful solutions that will create synergy for the entire food and beverage division and provide positive interdivisional/interdepartmental relationships throughout the hotel.
- Ensure that all departments have regularly scheduled staff meetings, training, and food education.
- Attend all mandatory meetings as directed.
- Assist other departments as needed.
- Monitor and forecast food and beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
- Develop and manage the annual food and beverage budget.
- Monitor and control food and beverage inventories.
- Meet or exceed labor costs at or below company goals.
- Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases.
- Ensure safe work practices of all employees under his/her direction, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment.
- Ensures proper communication with and coordination of company objectives/initiatives with GM and corporate VP F&B.
- Follows company policies and procedures as outlined in the employee handbook.
- Perform other duties as directed, developed, or assigned.
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