Director of Hotel Food and Beverage Operations

JOB SUMMARY

Responsible for food and beverage daily operations including Culinary Restaurants/Bars Room Service and Banquets/Catering where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brands target customer needs ensures employee satisfaction and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements propertywide strategies that deliver products and services to meet or exceed the needs and expectations of the brands target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in food and beverage culinary event management or related professional area.

OR

2year degree from an accredited university in Food Service Management Hotel and Restaurant Management Hospitality Business Administration or related major; 4 years experience in food and beverage culinary event management or related professional area.

CORE WORK ACTIVITIES

Managing DaytoDay Operations

Develops a food and beverage operating strategy that is aligned with the brands business strategy and leads its execution.

Supervises daily food and beverage shift operation and ensures compliance with all policies standards and procedures.

Supervises staffing levels to ensure that guest service operational needs and financial objectives are met.

Develops and oversees an order and purchase strategy for equipment and supplies.

Supervises an effective monthly selfinspection program.

Developing and Maintaining Food and Beverage/Culinary Goals

Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

Reviews financial reports and statements to determine how food and beverage is performing against budget.

Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.

Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the departments financial performance.

Establishes challenging realistic and obtainable goals to guide operation and performance.

Developing and Maintaining Budgets

Develops and manages food and beverage budget.

Monitors the departments actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.

Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust respect and cooperation among team members.

Achieves and exceeds goals including performance goals budget goals team goals etc.

Serves as a role model to demonstrate appropriate behaviors.

Develops means to improve profit including estimating cost and benefit exploring new business opportunities etc.

Identifies opportunities to increase profits and create value by challenging existing processes encourages innovation and drives necessary change.

Ensures that regular ongoing communication occurs in all areas of food and beverage (e.g. premeal briefings staff meetings culinary team).

Establishes and maintains open collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.

Identifies the developmental needs of others and coaches mentors or otherwise helps others to improve their knowledge or skills.

Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Reviews findings from comment cards and guest satisfaction results with food and beverage team and ensures appropriate corrective action is taken.

Reviews comment cards guest satisfaction results and other data to identify areas of improvement.

Empowers employees to provide excellent guest service.

Estimates cost and benefit ratio maintaining balance between profit and service satisfaction.

Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates including setting performance standards and monitoring performance.

Coaches and supports food & beverage leadership team to effectively manage wages food & beverage cost and controllable expenses (e.g. restaurant supplies uniforms etc.).

Hires food & beverage leadership team members who demonstrate strong functional expertise creativity and entrepreneurial leadership to meet the business needs of the operation.

Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.