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.