Job Description

Plan and manage the operations of the Food and Beverage divisions to achieve customer satisfaction and quality service while meeting/exceeding financial goals.

Director of Food & Beverage The Director of Food and Beverage is responsible for: Plan and manage the operations of the Food and Beverage divisions to achieve customer satisfaction and quality service while meeting/exceeding financial goals. Responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. Responsibility/management include: catering operations, kitchen, restaurant(s), room service, and lounge(s). Participate in total hotel management as a member of the hotel executive committee. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments, e.g. room service, restaurants, banquets, kitchens, stewards, etc. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef and outlet managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage and labor costs among all sub-departments. Assist the area managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion. Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment. Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. 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 employees at all levels and permit advancement for those persons qualified and interested in career development