Food and Beverage Director

The Position: Food and Beverage Director

Reporting Relationship: General Manager

FLSA Status: Exempt

Position Summary:

Administer, direct, manage and control the total operations of the food and beverage division to include quality preparation, prompt and courteous service, efficient administration and profitability in all outlets.

Responsibilities:

 Supervise, guide and train all management level associates in the food and beverage discipline. Provide associates with the necessary tools or equipment they need to perform their job.

 Ensure that management in the food and beverage discipline are providing supervision of each Food and
Beverage department. Circulate throughout outlets, courteously and warmly greeting guests and associates. Ensure service is prompt and courteous.

 Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved, (i.e. specs, recipe cards, menu costing, inventory control, etc.)

 Monitor, direct and coordinate effective sanitation, cleanliness and organization effort in food and beverage operating areas, to include maintenance and control of glassware, china, silver and linen use and supplies.

 Coordinate efforts of the food and beverage departments to coincide with volumes in business generated by the Catering/Sales and Rooms Division, (i.e. group appointments, full occupancy, etc.) ensuring correct staffing levels for maximum profitability without sacrificing prompt and courteous service.

Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.

 Establish, direct and review liquor procedures to ensure adequate security and accountability, presentation and service performance.

 Be knowledgeable and comply with federal, state and local laws and regulations as it relates to food and liquor. Ensure food and beverage staff has all been trained in responsible alcohol service.

 Produce approved budget and operate within established guidelines in regard to costs, expenses, sales and profit for food and beverage department. Develop, institute and maintain controls and procedures to ensure a profitable operation.

 Work in close cooperation with the Accounting Department to ensure that proper controls are followed in all food and beverage areas (i.e. food cost, inventory, payroll, etc.). Analyze and monitor profit and loss statements.

 Understand and refer to the applicable Franchise or management company’s Standard Operating
Procedures.

 Develop and institute new food menus along with the Chef for the Restaurant, Room Service Lounge and Catering/Sales Department.

Requirements:

 Able to communicate accurately and effectively in verbal and written form with guests and associates so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required.

 Use arithmetic to calculate sales expense and profit of departments.

 Stand, walk or sit for varying lengths of time, sometimes for prolonged periods

 Lift objects weighing approximately fifty (50) pounds.

Signature

______________________________________ ____________________

Associate Date

Job Type: Full-time

Salary: $75,000.00 to $90,000.00 /year

Additional Compensation:

• Bonuses

Work Location:

• Multiple locations

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Retirement plan
• Paid time off
• Tuition reimbursement

Pay Frequency:

• Bi weekly or Twice monthly