Director of Food and Beverage

The Food and Beverage Director is responsible for overseeing the hiring, training, development, and supervision of department managers and team members in all food and beverage operations. This position oversees convention services, culinary execution for on and off-site catering, and the Ground Round at River’s Edge restaurant and lounge. This individual is responsible for short-term and long-term planning for growth, marketing, achievement of financial goals, and motivation of team members.

Responsibilities

• Responsible for meeting projected targets for sales, profits, and expenses while achieving excellent levels of customer satisfaction and team member engagement.
• Provides training and development for departmental managers and supervisors.
• Sets goals and performance expectations for departmental managers. Provides ongoing feedback and directional guidance in the achievement of their goals.
• When necessary, addresses performance issues, guest and client disappointments, and devises a plan of action to resolve the issues.
• Collaborates with the chef, kitchen manager, restaurant manager, and catering sales managers in the creation of menu concepts, costing, and marketing.
• Creates annual budgets and recommends needed capital improvements.
• Provides a creative role in recruiting, training, appraising, and retaining team members.
• Is proactive, timely, and provides a lead role in handling team member and operational challenges.
• Performs daily floor management of the food and beverage outlets, engaging with clients and guests.
• Ensures all licensing, safety, and employment practices comply with local, state, and federal laws.
• Interviews, hires, and trains department managers.
• Oversees department managers in the hiring, training and development of team members.
• Maintains awareness of industry trends and incorporates new ideas into daily food and beverage operations.
• Performs a weekly review of management and team member schedules to ensure successful execution of service to clients and guests.
• Is knowledgeable and able to utilize all Point-of-Sale systems.
• Aid in other duties or special projects as directed by the General Manager

Qualifications

• Bachelor’s degree in business, hospitality, culinary management, or related field.
• A minimum of five years of leadership experience in front and back of house operations. Direct restaurant management, convention management, and off premise catering experience in a high-volume food and beverage environment is preferred.
• Understands and has a proven track record in positively impacting food and beverage financials, costs of goods, inventory control, and safety.
• Proven, positive leader with strong interpersonal skills and the ability to lead and engage with managers and line team members.
• Food Manager Certification and Bartender license or completion of these within six months of employment.
• Available to work flexible hours to include weekends, holidays, and some evenings as needed by the demands of the business.
• Excellent verbal and written communication skills.