Overview

This position manages the daily operations of all outlets and banquets, maintaining established quality and service standards, maximizing profits, and controlling expenses.

Responsibilities

• Manage the staffing, training, and day-to-day activities of the banquets, restaurant, and bar staff.
• Market the Food and Beverage outlets; develop and manage implementation of menus, package deals, and promotions for all F&B.
• Develop, implement, and manage the department’s business plan and budget; continually analyze, forecast, monitor, and control labor and food costs.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and to enhance future sales.

Qualifications

• Three or more years as a Director of Food and Beverage preferred.
• Requires knowledge of principles and practices within the food profession.
• Knowledge of hotel operations, including marketing plans, human resources, budget forecasting, etc. is highly preferred.