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Director of Food & Beverage

Position Description Summary
Responsible for the profitability of the Food and Beverage Department, in coordination with high Guest satisfaction, high Guest usage, innovative menus, programs and events. Must maintain high quality standards in service, presentation, beverage quality and sanitation procedures. Also responsible for the supervision, development, and training of all service and kitchen personnel, in order to maintain a high level of service as well as ensure that the restaurant adheres to the standards that have been set forth..
Essential Functions & Accountabilities
Responsible for managing food and beverage revenues through portion control, labor controls and miscellaneous expenses. Works with Chef and General Manager to establish yearly F&B budget.
Working with the bartender - orders all liquor, beer and wine products. Conducts monthly inventory (weekly if not meeting standard required margins) and oversees coding of all invoices and update all pricing on master inventory. Develops bar promotional and pricing strategies along with the General Manager.
Responsible for hiring, supervision, developing and disciplining all service/bar personnel in accordance with procedures. Conducts yearly performance reviews and assists in designing Performance Management for employee development plans.
Responsible for the scheduling of all service and kitchen personnel and the budgeting of labor costs. All scheduling will be posted timely for the upcoming week. Ensures controls with ADP are in place by monitoring daily labor. Payroll will need to be finalized and signed off on as required
Oversees, assists in servicing Guest and is present and stays on the floor during regular meal service times. Interact with Guests in dining room and ensure they receive appropriate service. Maintains the standards for the Hackers concept trough coaching and supervision.
Implements and conducts daily service line ups along with monthly service training meetings and special-training sessions when needed.
Attends all department head and general staff meetings. Is responsible for conducting a regular F&B meeting,
Stays current with changes in the marketplace and Guest preferences by attending seminars, reading trade magazines and reviewing surveys. Attends Food & Beverage committee meetings if applicable.
Works with other department heads to ensure Guest satisfaction through programming, pricing and promotions as well as compliance with the property standards of operation and training.
Becomes proficient in the use of the property computer systems, Property Owner database, Point of Sale, etc.
Works with the Chef and General Manager to achieve prepared sales plan each period.
Works with Chef and General Manager to establish profitable catering menus that meet Guest needs.
Implement sanitation standard and monitor cleaning procedures for the entire service department.
Responsible for Kitchen and Service Area cleanliness, lighting and atmosphere.
Responsible for POA Audio Visual and guest Services Equipment by pretesting and checking in advance of Guest functions to ensure proper working order, maintenance and Guest satisfaction.
Proper management and control of Point of Sale. Insure that the system is proficient and service staff are properly trained. Reports are run regularly for financial reporting along with product mix to identify opportunities related to inventory, ordering and menu development.
Responsible for booking & maintaining all private events at the club. A proactive marketing plan will need to be in place to drive Private Party revenues. All event sheets will be distributed in a timely manner for next week's events. All function sheets will need to be detailed and give all parties concerned a full detailed picture of the event. All guarantees will need to be posted 72 hour prior to the event.
Help organize with the Chef, General Manager and Marketing all major events.
Actively recruit Property Owners / Guest for events through organized promotions and marketing efforts.
Will be responsible for securing, locking and closing the F&B facilities each night. This will either be done by the F&B Director or a supervisor on staff. A closing report will also be posted each night on the events that have taken place during that shift.
Other Accountabilities
SKILLS NEEDED
Must be able to work at a rapid pace while maintaining attention to detail.
Must have the ability to handle more than one task at a time.
Must have demonstrated good supervisory skills.
Must have good communication and promotional skills.
Must be skilled in time management.
Must have teaching and motivational skills.
ATTITUDES TO BE EXHIBITED
Must have a friendly, outgoing personality.
Must exhibit an exemplary service attitude, willing to go out of the way to accommodate and exceed the needs of the Guest.
Must be flexible and able to adjust to change to meet the needs of the Guest.
Must maintain a character of professionalism and communicate through the proper lines of communication.
Must exhibit enthusiasm for the job and for the property.
Must be considerate, patient and willing to help out fellow employees.
Must have a good self image and be able to command the respect of the employees.
Must be able to tolerate pressure and work calmly and efficiently during busy times.
ADDITIONAL DUTIES
Be responsible to find replacements or to work shifts if an emergency arises.
Be responsible for sending people home if not needed during slack time. Or if they are not prepared to work.
Handle Guest complaints according to policies and procedures.
Reporting Relationships: Reports Directly To: General Manager
Other Jobs Reporting to This Supervisor: All Food & Beverage staff
Directly Supervises: All Service Staff
Indirectly Supervises: Housekeeping
Work Experience: 2 years in a F&B supervisory roll
Education: 2 years of college preferred, High School Diploma required.
Certification/License: Food Handlers Certificate required, Alcohol management certificate
Budget Control/Responsibility: F&B Revenues and expenses. Annual budget process. Target forecasting
Security/Confidentiality: Personnel records, financials of club, keys to entire club
Training: Responsible alcohol management, Food Handler certification, computer experience.
Performance Standards: Excellentcommunication skills. Ability to follow instruction. Efficient writing skills
Working Conditions/Environment: Indoor/outdoor work. High noise level, fast pace, high pressure,



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