The Director of Food & Beverage is responsible for directing and organizing the activities of the Department to maintain high standards of food and beverage quality, service, and merchandising to maximize profits and top line sales. This position will manage a restaurant and bar in an efficient and professional manner ensuring quality service to guests in the hotel. Monitor operation profitability while ensuring all employees maintain 4-Diamond property. The Director of Food & Beverage will train, coach and lead staff to ensure optimum financial success, cleanliness, and superior customer service while ensuring morale is sustained as per Shore Hotel’s standards.

ESSENTIAL DUTIES:

• Be professional, highly visible and “hands-on” in all areas of the Food and Beverage operations. Plan, direct, communicate, assign and delegate responsibility and authority for the operation of all food and beverage outlets (i.e., Room Service, Restaurant, Bar, Mini-Bar, Room Service, Banquets and Culinary Departments).
• Manage the Mini Bar area in all guest rooms, pool, and breakfast bar.
• Work in partnership with the Chef de Cuisine and the entire Food and Beverage Management team in creating menus designed to attract customers.
• Hire, train, develop and schedule all food and beverage, including banquet staff and ensure proper techniques, etiquette and guest service. Continuously monitor and evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Continually monitor daily sales, ordering, par levels and costs for all outlets.
• Create, monitor and implement action plans to maximize revenue.
• Motivate team members and establishes a productive working environment at the hotel.
• Analyzes reports and communicates information to staff and appropriate departments.
• Work in partnership with all departments as necessary.
• Coordinate alcohol/cocktail upsell, wine pairing with the service team in the Restaurant & Bar.
• Maintains correct procedures for hotel accounting, credit control and handling of financial transactions, and supply inventory.
• Ensuring a neat, clean and safe working environment.
• Manage all departmental issues, complaints as well as working with Human Resources for any disciplinary actions, suspensions and terminations.
• Complete special projects as requested by the General Manager while also working hand-in-hand with other department as it pertains to projects involving the Food and Beverage Department.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

• Honesty; has honest, direct, and factual communication and actions with internal and external customers.
• Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
• Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
• Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
• Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
• Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
• Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
• Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
• Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;
• Diversity: Strong commitment to diversity and equality in a company culture.
• Communication: Strong communication (verbal and written) and presentation skills.
• Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.

EXPERIENCE:

• Minimum 3-5 years’ experience in directing Food and Beverage outlets/operations in a hotel.
• Excellent communication, guest relations, and organizational skills.
• Hotel and/or restaurant and bar opening experience.
• Excellent interpersonal skills with ability to work with ownership, management and staff personnel.
• Strong verbal and written communication skills; ability to maintain professional working relationships with vendors, public and staff at all levels.
• Excellent organizational and planning skills to manage multiple projects and meet deadlines in a fast-paced work environment
• Ability to work productively in a team orientated environment, as well as independently and to be flexible and responsive.
• Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook. Experience in Opera would be preferred.
• Prior inventory and cost control experience
• Bilingual in English/Spanish preferred.
• TIPS certification a requirement

EDUCATION:

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• Able to sit and work at a computer keyboard for extended periods of time.
• Able to stoop, kneel, bend at the waist and reach on a daily basis to assist staff when needed.
• Able to lift and move up to 25 pounds occasionally.
• Regular and on-time attendance is critical on weekends and holidays.
• Hours occasionally exceed 40 hours per week.

OTHER:

Other duties as assigned.