Director of Food and Beverage

Additional Information: This hotel is owned and operated by an independent franchisee GF Hotels & Resorts. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.

Position Description The Food & Beverage Director is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets (Restaurant Room Service Lounge Market and Banquets) while maintaining adherence to budgeted payroll and overhead cost. This role is also responsible for continually working towards improving Restaurant Bar Marketplace and Banquet sales revenues to meet or exceed budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing their team and driving a positive work addition this position is charged with consistently improving guest and employee satisfaction. The incumbent in this role may function in the role of a Chef as required. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Weekend coverage & evenings will be required.

Essential Duties & Responsibilities:
Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
Maintain regular attendance in compliance with hotel standards as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
Comply at all times with Hotel standards and regulations to encourage safe and efficient hotel operations.
Be familiar with the organization of the hotel and know the function of each department.
Responsible for organizing directing supervising and assisting in the preparation and service of all food and beverage based on standardized recipes for the Restaurant Room Service Market Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
Responsible for ensuring the cleanliness sanitation and safety in the kitchens service stations FOH BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
This role is ultimately responsible for providing oversight of the kitchen staff outlets banquet food display merchandising and operations of the kitchen service beverage and banquet departments as required.
Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Hotel standards.
Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Bar Marketplace or Banquets.
Motivate coach counsel and discipline all F&B personnel according to company S.O.P.s.
Review F&B staffs worked hours for payroll compilation and submit to Accounting on a timely basis.
Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in their placement.
Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.s.
Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly.
Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
Assist in developing and ensure implementation of Food and Beverage promotional ideas.
Ensure all beverage costs are maintained to meet budget.
Focus the F&B Department on their role in contributing to the guest service scores.
Maintain company S.O.P.s regarding purchase orders vouchering of invoices and checkbook accounting.
Initiate all necessary F&B-related reports according to company standards.
Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.
Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned.
Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Hotel standards.
Attends BEO meetings and any other functions as required by management.
Reviews all function sheets for last minute changes.
Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs.
Perform P.O.S. changes in menus or additions/deletions of servers as necessary.
Maintain required pars of all stock.
Review food sales for accuracy daily.
Perform other duties as assigned by management.

Qualifications:
To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge skill and/or ability required.

JOB DESCRIPTION Food & Beverage Director
Education And/or Experience:
At least 5 years of progressive experience in a hotel or a related field.
Alcohol Awareness Certification (must comply with State regulations)
Must be computer proficient in Company approved spreadsheets and word processing.
Must be able to convey information and ideas clearly.
Must maintain composure and objectivity under pressure.
Must be able to work with and understand financial information and data and basic arithmetic functions.
Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence as well as dates and time.
Ability to apply deductive skills to carry out instructions furnished in written oral or diagram form. Ability to problem solve with concrete variables in standardized situations.
Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.
State Food Handling and Safety Certifications.

Pay is in the range of $95000 to $100000 per year salary.

This company is an equal opportunity employer.

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