Director of Food & Beverage

Job Description: Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service and merchandising to maximize profits. $70,000 to $80,000 per year Food & Beverage Director General: Position reports directly to the Hotel General Manager. Oversee: 40 seat restaurant, 2-Bar/lounges, 24-hour rooms service, banquets American Continental food.

Bistro basics with an approachable flair. Liquor served: Sunday

• Saturday until 3am This is a very hands on position. Be enthusiastic, helpful and a positive member of the team. Must be self-motivated Due to the cyclical nature of the hospitality and restaurant industry, associates are required to work varying schedules to reflect the business needs. Assume all weekends & holidays. In addition, attendance at all scheduled training sessions and meetings is required. The Point of Sale system is Maitre D. This position requires a local candidate a relocation package is not offered. Food & Beverage Director Essential Functions: Plan and direct the functions of administration and planning of the Food & 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 departments. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Positions to oversee: Restaurant Floor Supervisors, Executive Chef, Banquet Manager, Bartenders, Lead Bartenders, Room Service staff and F&B Administrative Assistant. Participate with the chef, outlet managers, and catering managers in the creation of menus. Implement effective control of food, beverage and labor costs among all sub-departments. Achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. Regularly review and evaluate the degree of customer satisfaction and make recommendations of change if necessary. 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 associates at all levels and permit advancement for those persons qualified and interested in career development. Be knowledgeable of policies regarding emergency procedures and security concerns Be knowledgeable about state regulations regarding health codes, Serve Safe, Alcohol serve safety, Hepatitis A records and regulations. Monthly inventories of operating supplies, liquor, and the proofing of food inventories. Menu monitoring, tracking, and implantation. Organize and conduct meetings communicating pertinent information to the staff. Assure all cash and credit card handling procedures are accurately accounted Ensure the timely completion of performance appraisals. Perform other assignments as directed by the General Manager. Budgetary analysis capabilities required Required Experience: Bachelor’s degree preferred but not require, your work history can mean as much. You can be the 2nd in charge currently and looking for the next step up in your career. A passion for all things food and liquor. Minimum three years food and beverage background with at least two years restaurant management experience, ideally in a hotel environment. Previous bartending skills preferred. Strong interpersonal and team-oriented skills. Ability to work independently with minimal supervision. Strong organizational and time management skills required. Computer knowledge and proficiency required. Ability to read, write, and verbally communicate in English proficiently. This job description is not an exclusive or exhaustive list of all function that are associated in this position.