JOB SUMMARY

The Director of Food and Beverage is a hands on manager that directs and coordinates the day-to-day operations and management of all food and beverage departments, maintaining established operationalstandards and maximizing profits for the hotel. Departments and areas the Director manages include The Gallery Restaurant and kitchen, banquet kitchen, in room dining, the Banquets Department and the Meeting & Events Department.

JOB DUTIES

• Inspectsand tastes prepared foods at F&B outlets on a daily basis to ensure ingredients, presentation and recipes meet standards.
• Developsnew menu items and sets pricing, keeping in tune with the market.
• Improvesexisting practices and services both in the front and back of the house.
• Ensureshotel is in compliance with all federal, state and local laws, including OSHA, wage & hour and health department.
• Followscompany policies and procedures and is able to communicate them effectively tosubordinates.
• Formulatesshort- and long-term operational and financial plans for the food andbeverage department.
• Communicatesfinancial information to the General Manager on a daily basis, includingup-to-date budget information and revenue growth programs.
• Preparesthe annual F&B operations budget.
• Achievesbudgeted revenues, controls costs (e.g., labor, food, maintenance)and maximizes profitability related to the facility operations.
• Ensuresproper procedures for handling of financial transactions and credit control.
• Respondsquickly to guest requests in a friendly manner.Follows up to ensure guest satisfaction.
• Takesan active role in sales and marketing by surveying market to determine guests' needs,creating special menus for catered events to increase sales and developinginnovative ideas to increase average checks, covers and liquor sales in restaurant.
• Aggressivelyrecruits and staffs department using company hiring standards (i.e., behavioralquestioning, reference checks, evaluations and team interviews).
• Conductsregular F&B meetings, providing objective and constructivefeedback to employees.Takes timeto listen to employee concerns and deals with any challenges in a timelymanner.
• Conducts and/or schedules training classes relating to safety, proper procedures and service guidelines.
• Maintainsconstant communication between departments and keeps other departments informedabout special programs and events.
• FulfillsManager on Duty (MOD) shifts.

MINIMUM QUALIFICATIONS

• Associates degree in hospitality field preferred
• Previous hotel management experience
• The Luxury Collection brand experience preferred 
• Basic computer skills using Microsoft Office (e.g., Excel, Word and Outlook)
• Ability to speak, understand, read and write the English language
• Excellent verbal and written communication skills
• Ability to multi-task in a fast paced environment
• Ability to apply appropriate resolution to stressful and emergency situations
• Ability to be on-call 24/7
• Ability to sit, stand, walk, talk, hear, listen, reach, grasp and perform repetitive motions
• Ability to push, pull, lift, carry or otherwise move up to 10 lbs.
• Ability to work a flexible schedule, including nights, weekends, and holidays