F&B Director

BASIC PURPOSE: Plan and manage the Human Resources and operations of the Food and Beverage divisions to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE:  Position is responsible for long and short term planning and day-to-day operations of the kitchen and management of outlet(s) and banquet operations. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. Participate in total hotel management as a member of the Hotel Senior Management team.  

ESSENTIAL FUNCTIONS:

1. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.  (30%)

2. Manage the Human Resources within the division.  Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.  (10%)

3. Implement and manage all company programs (IHC/Franchise) to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.  (10%) 

4. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.  (15%)

5. Develop, recommend, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.  (10%)

6. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.  (10%)

7. Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.  (5%)

8. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.  (5%)

9. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.  (5%)

NON-ESSENTIAL FUNCTIONS:

1. Perform special projects and other responsibilities as assigned.  Participate in task forces and committees as requested.(5%)

Knowledge and Skills:

Education: More than two years of post-high school education.

Experience: Experience required by position is two to five years of employment in a related position with this company or other organization(s).

Skills and Abilities: Requires advanced knowledge of the principles and practices within the food profession.  This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.  

Requires oral and written communication skills.

No. of employees supervised: 50 to 500 employees

Travel required: Travel required occasionally as needed for the purposes of Task Force meetings

Hours Required: Forty to fifty hours over a five-day period

Salary : $70,000 - $75,000