Food and Beverage Director

s
Company: Holiday Inn Columbia
Location: Columbia, MD

Apply

Overview

Holiday Inn Columbia East – Jessup is conveniently located along interstate 95 in between the busy cities of Baltimore and Washington DC. Within a short drive you have access to BWI Airport, business parks, and plenty of shopping opportunities. With all the area has to offer our the most important resource our company has is its employees. As an employee, you will have the opportunity, resources and support to use your talents and abilities to make every guest’s experience an extraordinary one every visit.

Position Summary

The Food and Beverage Manager is responsible for coordinating, supervising and managing all aspects of the hotel’s food and beverage operation which include restaurants, bars, banquets, room service, and other outlets, while maintaining high quality products and services.

Responsibilities

  • Manage daily food and beverage operations of the restaurants, bars, banquets, room service, and other outlets to include, but not limited to, planning, organizing and executing breakfast, coffee breaks, luncheons, dinners and events, etc.
  • Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
  • Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market.
  • Supervise and coordinate activities of food and beverage employees; hire, train, develop, assess and empower staff to achieve the department’s goals.
  • Ensure that the F&B operation is clean and in compliance with company, brand, federal, state, and local laws/regulations including OSHA, Wage and Hour (tip reporting), Health, Sanitation, Alcohol Beverage Control, hotel and company policies.
  • Adhere to all local and national liquor laws as well as established company, hotel and brand procedures and complete and maintain up-to-date alcohol serving class, such as TIPS or other state approved classes.
  • Create staff schedules to ensure that demand is met and that all F&B divisions are operating efficiently.
  • Plan and direct food and beverage preparation and inspect guest orders prior to serving to ensure correct appearance, temperature. timeliness and portions.
  • Oversee all meal periods and banquet functions, i.e. breakfast, lunch and dinner.
  • Assist in the selection and development of drink and food menus and recipes to ensure consistent quality.
  • Establish food and beverage presentation technique and quality standards.
  • Monitor, control and manage food and beverage costs and expenses according to the budget.
  • Ensure knowledge of menu and all food and beverage products.
  • Ensure communication and coordination between the F&B divisions as well as between F&B and the hotel staff.
  • Ensure proper equipment operation/maintenance.
  • Ensure and train employees to maintain a safe and secure environment at all times.
  • Manage loss prevention and security of food and beverage inventory.
  • Ensure that the restaurants and bars are set-up, organized and cleaned prior to opening and at the end of the shift according to operational policies and standards to ensure guest comfort and satisfaction.
  • Assist and approach all guests in a sincere, courteous and service-oriented manner, and whenever possible, go the extra mile to ensure total guest satisfaction.
  • Resolve guest’s complaints and answer questions regarding menu items and beverages served and their contents and preparation.
  • Take ownership of the department and be ready to step in and support employees as needed to ensure efficient operation.
  • As needed, take orders accurately and follow proper cashiering functions by completing/closing guest checks and submitting information into POS system while following Chesapeake, hotel and brand standards.
  • Utilize suggestive selling techniques to increase check averages.
  • Attend meetings/training as required by management.
  • Assist catering sales on all special menus and price structures.
  • Perform duties, special assignments and projects as requested by management.
  • This position may require oversight of the kitchen which entails calculating both actual and theoretical food and beverage cost, ordering supplies and ingredients, being aware of inventory at all times, and practicing correct cleanliness, food handling, and food storage procedures according to federal, state, local and company regulations.
  • Participate in M.O.D. coverage as required.

Qualifications

  • High School diploma/GED or equivalent education/experience required.
  • 2+ years of supervisory experience in a hotel food and beverage position.
  • Food Handler/Safe Serv certification is required.
  • Applicable state certifications and brand training as required.
  • Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and use of Point of Sales Systems and other required systems.

Benefits

  • Comprehensive Medical/Dental/Vision Benefits
  • Voluntary Vision, Life Insurance, Short-Term & Long-Term Disability, Critical Illness, Pet Insurance
  • Team Member Travel Discounts
  • Employee Meals
  • Paid Time Off
  • Paid Holidays
  • Professional Development & Opportunities for Advancement