What are the responsibilities and job description for the Director of Food and Beverage position at Charlestowne Hotels?
Hotel Madelon, a 120 room Tribute Portfolio project at Mississippi State University is slated to open in mid-summer 2027. The hotel will anchor the new Crossroads District, a multi-phase development that includes residential housing, restaurants, retail, and entertainment venues. Hotel guests and local patrons will enjoy a full-service restaurant, an indoor/outdoor rooftop bar, a cafe & creamery and an exterior event plaza. Hotel Madelon and the Crossroads District will offer seamless pedestrian access connecting the campus and the Cotton District.
Director of Food & Beverage
The Director of Food and Beverage is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Food and Beverage is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service in a fine dining atmosphere.
To perform this job successfully, an individual must be able to perform each essential duty.
PRIMARY RESPONSIBILITIES
- Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary;
- Prepare the F&B budget and monitor department performance accordingly;
- Work with the General Manager and keep informed of F&B issues as they arise;
- Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget;
- Comply with all local liquor laws, and health and sanitation regulations;
- Interview candidates for front-of-house F&B positions and follow standards for hiring approvals;
- Conduct daily shift meetings, monthly departmental meetings, and ensure on-going guest service training and compliance of SOP’s and personal appearance standards;
- Conduct and/or attend all required meetings, including pre-event and post-event meetings;
- Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience;
- Develop and implement strategies and practices that support employee engagement;
- Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food;
- Prepare and submit required reports in a timely manner.
GUEST SERVICE & SATISFACTION
- Create an unforgettable dining experience in the restaurant and the banquet facilities;
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner;
- Actively participate in all hotel required meetings and trainings;
- Maintain high standards of The Hotel’s personal appearance and grooming requirements.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions;
- Must be effective in handling problems, developing a positive departmental culture, including anticipating, preventing, identifying and solving problems as necessary;
- Perform other duties as requested by management
JOB REQUIREMENTS
- College degree and five years of related experience in a food and beverage capacity;
- Strong verbal and written communication skills;
- Significant attention to detail;
- Complete understanding of NOI profitability and budget goals;
- Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws and regulations;
- Computer skills required – experience with Hotel information systems preferred;
- Excellent guest services skills;
- Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment.
- Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.