Director of Food & Beverage

The Director of Food & Beverage is responsible for coordinating, supervising and directing all Front of House food and beverage operations. The F & B Director will set and maintain high service standards and a profitable F&B department. He/she is expected to be a hands-on leader in all outlets and banquets. The ideal candidate will have a passion for engaging and developing teams, and a proven ability to lead teams in meeting goals and objectives. Luxury resort experience is a plus.

Responsibilities

• Guide and inspire exceptional team performance and mentor managers, supervisors and team members in the Food & Beverage Division (Banquets & Outlets)
• Build team capability, knowledge and resources to meet short- and long-term business objectives.
• Interviews, trains, supervises, counsels, schedules and evaluates staff.
• Mentor, train and coach team members, oversee new hires and team training.
• Manage operational coverage, workload and resource distribution within and across teams.
• Oversee the facilitation of the Guest experience to exceed the expectation of a luxury hotel.
• Directs and organizes the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service to maximize profits through outstanding customer service.
• Provide sincere communication and demonstrate a genuine desire to serve.
• Accountability for P&L and Guest Service Scores in the Food & Beverage Division
• Implements effective controls of food, beverage and labor costs.
• Oversees monthly Liquor Inventories
• Work with other Department Heads and keep them informed of F&B issues as they arise.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Ensure compliance with all NYS liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP's.
• Conduct and/or attend all required meetings, including BEO meetings and manager meetings.

Job Qualifications

• Minimum of 3 years’ experience as a Director of Food & Beverage
• Experience overseeing Banquet operation and multi-Outlets required
• Proven ability to successfully lead and motivate management teams in accomplishing objectives and meeting goals
• Ability to maintain an approachable, supportive leadership style while holding staff accountable
• Luxury hotel experience preferred, but not required
• Open availability to work varying days and hours as the operation requires
• Must be proficient in POS programming and reporting
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Perform other duties as requested by management.