Director of Food & Beverage
Director of Food & Beverage
Posted on :
03-08-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
03-08-2025
Job Description
Director of Food and Beverage
DEPARTMENT: Food & Beverage
REPORTS TO: General Manager
STATUS: Exempt
Job Summary
The Director of Food & Beverage is responsible for coordinating supervising and directing all aspects of the F&B department operations (outlets banquets/events and culinary) while maintaining profitable F&B outlets high-quality products and service levels. He/sheis expected to market ideas to promote business; reduce associate turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Education & Experience
- 6 years of experience 4 must be within a Hotel or Gaming Operation environment.
- Preference given to those with Culinary Experience at the Sous Chef level or above.
- Must be proficient in Windows Company approved spreadsheets and word processing.
- Must have knowledge of F&B preparation techniques health department rules and regulations liquor lawsand regulations.
Physical Requirements
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.
General Requirements
- Must be able to effectively communicate both verbally and written with all level of associates and guests in an attentive friendly courteous and service oriented manner.
- Must be effective at listening to understanding and clarifying concerns raised by associates and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and associates in an attentive friendly courteous and service-oriented manner.
- Attend all hotel required meetings and training.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with AT Hospitality Standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming including wearing name tags.
- Comply with hotel standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
- Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information data etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
- Maintain a warm and friendly demeanor at all times.
Fundamental Requirements
- Associates must at all times be attentive friendly helpful and courteous to all guests managers and fellow associates.
- Oversee all aspects of the daily operation of the hotels F&B outlets banquets room service kitchen and any other Food & Beverage operations.
- Manager F&B associates with emphasis on Outlet Managers Banquet/Event Managers and Executive Chef.
- Respond to guest complaints in a timely manner.
- Work with other Senior Leadership team members and keep them informed of F&B issues as they arise.
- Keep General Manager fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in the F&B department.
- Prepare and submit required reports in a timely manner.
- Ensure preparation of required reports including (but not limited to) payroll revenue associate schedules quarterly actions plan.
- Monitor quality of service in F&B.
- Assist in menu planning and preparation.
- Ensure compliance with all local liquor laws and health and sanitation regulations.
- Ensure compliance with SOPs in all outlets.
- Ensure compliance with requisition procedures.
- Be visible on the floor and assist staff as needed during each meal period.
- Conduct staff performance reviews in accordance with AT Hospitality standards.
- Understand implement and monitor promotions in outlets including buffet and three-meal concept standards.
- Comply with weekly and monthly forecasting procedures.
- Ensure the training of department heads and associates on SOPs report preparation and technical job tasks.
- Be involved in and/or conduct departmental and hotel training.
- Follow standards for hiring approvals.
- Ensure overall guest satisfaction.
Required Experience:
Director
Employment Type
Full Time
Key Skills
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