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

· 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 expectations of a luxury hotel

· Directs and organizes the activities of the Food & Beverage departments to maintain high standards of food and beverage quality, and 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 regularly.

· 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.

Qualifications

Minimum of 5 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 know 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.