What are the responsibilities and job description for the Director of Food and Beverage position at Oceana Hotel?
Description:
The Director of Food & Beverage’s (DF&B) goal is to lead, elevate, and oversee the entire property-wide Food & Beverage program, ensuring excellence in guest experience, service execution, financial performance, and team development.
The DF&B must be up to challenges, be creative, and be a solution-maker. What you get to do:
Provide guests with friendly and professional hospitality, exceptional food and beverage quality, strong price value, and consistency of execution across all F&B outlets and event spaces in an attractive, well-maintained environment.
Lead the development of annual F&B revenue strategy and marketing plans to penetrate new sales opportunities and maximize performance within existing markets.
Ensure that all guest-facing teams are thoroughly trained in sequence of service, product knowledge, and hospitality standards while making every effort to meet and exceed guest expectations.
Your day-to-day: It is the Director of Food & Beverage’s responsibility to lead Food & Beverage education and operational excellence, continuously offering:
•Daily line-ups and regular department meetings;
•
New server, host, bartender, and banquet service training programs;
•
Ongoing development and training for all F&B teams;
•
Daily evaluation of restaurant, bar, private dining, banquet, and catering performance;
•Employee coaching and performance management, including timely completion of evaluations;
•Coordination of efficient food and beverage production and service execution;
•Direct oversight of La Monique, Banquets, and roomservice operations property-wide;
•Collaboration with Sales & Marketing on group bookings, preliminary menus, F&B minimums, and space planning feasibility;
•Review of all F&B minimums and selling guidelines;
•Leadership of BEO/BEO review and alignment meetings;
•Development and execution of short- and long-term restaurant, bar, banquet, and catering sales strategies;
•Oversight of banquet operations including captain leadership, staffing plans, scheduling, and training;
•Daily walk-throughs of restaurant, bar, and event set-ups for functionality, flow, and brand standards;
•Creation and tracking of internal sales goals, incentives, and results;
•Final approval of all restaurant, bar, banquet, and catering menus and pricing;
•Partnership with the Executive Chef on menu development, food sourcing, and food cost action planning;
•Selection, pricing, procurement, and inventory supervision of all liquors, cocktails, and wines;
•Ownership of cost control performance including Food Cost, Beverage Cost, and Payroll/Labor management;
•Oversight of cleanliness and physical asset maintenance of all F&B areas internally and externally;
•Capital planning and asset protection within the budget process;
•Talent identification, hiring, training, succession planning, and team culture leadership across all F&B departments.
The Director of Food & Beverage participates in creating the financial objectives for all F&B outlets and event spaces on an annual basis through the budget process.
It is the DF&B’s responsibility to meet financial targets in all sales areas by executing and enhancing marketing strategy, reacting quickly to new opportunities, maintaining consistently high operational standards, and ensuring effective utilization of marketing and operational funds.
It is also the DF&B’s responsibility to meet the budget in all areas of cost control, with a consistent focus on cost of sales and payroll.
The DF&B is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with qualified candidates who understand the standards of excellence required of them. The DF&B leads ongoing training programs for new and existing management and hourly teams.
Responsible for the daily cleanliness of all areas of the restaurant, bar, event, and pre-event spaces both internally and externally. Coordination of kitchen sanitation and cleanliness with the Executive Chef. Coordination of service area maintenance with floor leadership, employees, and outside service partners. Ongoing maintenance of the F&B physical assets through capital planning as required in the budget process.
Manages all subordinate supervisors in the Food & Beverage Department. Is responsible for the overall direction, coordination, and evaluation of all F&B employees. Carries out supervisory responsibilities in accordance with Oceana Hotel policies, procedures, and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees
The Director of Food & Beverage’s (DF&B) goal is to lead, elevate, and oversee the entire property-wide Food & Beverage program, ensuring excellence in guest experience, service execution, financial performance, and team development.
The DF&B must be up to challenges, be creative, and be a solution-maker. What you get to do:
Provide guests with friendly and professional hospitality, exceptional food and beverage quality, strong price value, and consistency of execution across all F&B outlets and event spaces in an attractive, well-maintained environment.
Lead the development of annual F&B revenue strategy and marketing plans to penetrate new sales opportunities and maximize performance within existing markets.
Ensure that all guest-facing teams are thoroughly trained in sequence of service, product knowledge, and hospitality standards while making every effort to meet and exceed guest expectations.
Your day-to-day: It is the Director of Food & Beverage’s responsibility to lead Food & Beverage education and operational excellence, continuously offering:
•Daily line-ups and regular department meetings;
•
New server, host, bartender, and banquet service training programs;
•
Ongoing development and training for all F&B teams;
•
Daily evaluation of restaurant, bar, private dining, banquet, and catering performance;
•Employee coaching and performance management, including timely completion of evaluations;
•Coordination of efficient food and beverage production and service execution;
•Direct oversight of La Monique, Banquets, and roomservice operations property-wide;
•Collaboration with Sales & Marketing on group bookings, preliminary menus, F&B minimums, and space planning feasibility;
•Review of all F&B minimums and selling guidelines;
•Leadership of BEO/BEO review and alignment meetings;
•Development and execution of short- and long-term restaurant, bar, banquet, and catering sales strategies;
•Oversight of banquet operations including captain leadership, staffing plans, scheduling, and training;
•Daily walk-throughs of restaurant, bar, and event set-ups for functionality, flow, and brand standards;
•Creation and tracking of internal sales goals, incentives, and results;
•Final approval of all restaurant, bar, banquet, and catering menus and pricing;
•Partnership with the Executive Chef on menu development, food sourcing, and food cost action planning;
•Selection, pricing, procurement, and inventory supervision of all liquors, cocktails, and wines;
•Ownership of cost control performance including Food Cost, Beverage Cost, and Payroll/Labor management;
•Oversight of cleanliness and physical asset maintenance of all F&B areas internally and externally;
•Capital planning and asset protection within the budget process;
•Talent identification, hiring, training, succession planning, and team culture leadership across all F&B departments.
The Director of Food & Beverage participates in creating the financial objectives for all F&B outlets and event spaces on an annual basis through the budget process.
It is the DF&B’s responsibility to meet financial targets in all sales areas by executing and enhancing marketing strategy, reacting quickly to new opportunities, maintaining consistently high operational standards, and ensuring effective utilization of marketing and operational funds.
It is also the DF&B’s responsibility to meet the budget in all areas of cost control, with a consistent focus on cost of sales and payroll.
The DF&B is responsible for identifying talent and providing the necessary training as positions open. Further responsibilities include filling any open positions with qualified candidates who understand the standards of excellence required of them. The DF&B leads ongoing training programs for new and existing management and hourly teams.
Responsible for the daily cleanliness of all areas of the restaurant, bar, event, and pre-event spaces both internally and externally. Coordination of kitchen sanitation and cleanliness with the Executive Chef. Coordination of service area maintenance with floor leadership, employees, and outside service partners. Ongoing maintenance of the F&B physical assets through capital planning as required in the budget process.
Manages all subordinate supervisors in the Food & Beverage Department. Is responsible for the overall direction, coordination, and evaluation of all F&B employees. Carries out supervisory responsibilities in accordance with Oceana Hotel policies, procedures, and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees
Salary : $125,000 - $145,000