Summary Scope of Role

Primary Responsibilities

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Maintain communication with all departments to ensure customer service needs are met.
• Move through facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Verify levels of service, environment and food temperatures, judge appearance and taste of products and inspect/check preparation methods to determine quality.
• Give guidance toward improvement and make necessary adjustments for consistency.
• Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service.
• Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers.
• Control payroll and equipment costs (minimizing loss and misuse).
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation.
• Develop and implement cost saving and profit enhancing measures.
• Plan and develop an annual food and beverage marketing / sales promotion calendar to coincide with Sales and Marketing annual budget
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• Oversee departmental matters as they relate to federal, state and local employment laws.
• All other duties as assigned.

Secondary Responsibilities

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Effectively communicate to all hotel departments the information necessary.
• All other duties as assigned.

Supervisory Responsibilities

• The Food and Beverage Director reports directly to the Hotel Manager and IDM Corporate Director of Food and Beverage, and has direct supervisory responsibility over the Food and Beverage Manager and/or Restaurant Managers, Banquet Managers, and related BKYD Management.

Experience and Education

• High School Diploma or GED required.
• Bachelor’s Degree in Food and Beverage, Culinary, or Hospitality related field Strongly Preferred.
• Minimum of three (5) years of experience in Food and Beverage service required.
• Minimum of three (5) years of experience in Restaurant Management required.

Competencies / Skills / Abilities

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Basic computer skills.
• Knowledge of and ability to use Microsoft applications (Outlook, Excel, Word, etc.).
• Excellent verbal and written communication skills.
• Excellent interpersonal and cooperative skills.
• Excellent organizational and time management skills with attention to detail.
• Resourcefulness to conduct independent projects as directed.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.

Travel

• Up to 10% of the time as needed including car, train and/or airline travel along with overnight stays as necessary.

Pre-Employment Screening Requirements

• Background Check
• Reference Check
• E-Verify

Licenses and Certifications

• None.

Schedule Opportunities

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Full-Time, 40-50 hours per week based on business need.
• Weekdays, Weekends, and Holidays based on business need.
• Attendance at all scheduled training sessions and meetings is required.