Job Overview: Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

Responsibilities and Duties:

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g., room service, restaurant, and banquets
• Develop, implement, and monitor schedules for the operation of all restaurants, banquets, and bars to achieve a profitable result.
• Participate with the chef in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage, and labor costs among all sub-departments.
• Assist the Director of Sales in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing suggestions.
• Develop operating tools necessary and incidental to modern management principles, e.g., budgeting, forecasting purchase specifications, menu abstracts, food production control, job descriptions, etc.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Specific Job Knowledge and Skills: 

• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Ability to access and accurately input information using a moderately complex computer system.

Other Expectations:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
• All employees must maintain a neat, clean, and well-groomed appearance (specific standards available).
• Complies with health and safety rules, regulations, and procedures to maintain a safe environment.

Qualifications:

• Culinary, sales and service background required. College degree in related field preferred.
• Ability to obtain any government required licenses or certificates.
• Extensive experience in restaurant, bar, banquet, kitchen, sales, catering, and management required.
• Minimum three years supervisory experience in hotel industry