Director of F&B

North Augusta, SC - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Provide overall leadership and direction for all Food and Beverage departments and staff.
Oversee daily operations of all F&B outlets including restaurants bars banquet facilities and room the absence of a chef on site the F&B Director acts as the propertys chef.
Develop and execute business strategies to increase revenue optimize cost control and improve customer satisfaction.
Develop and implement the F&B departments vision goals and strategies in alignment with the overall organizational objectives.
Oversee hiring training scheduling and performance management of all food and beverage department managers and staff.
Maintain quality standards in food beverage and service across all venues and event operations.
Collaborate with senior culinary leadership and culinary team to create innovative menus and seasonal offerings.
Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
Conduct daily inventory to assess which food beverage paper and cleaning supplies need to be ordered and place orders ensuring adequate supply levels to service our guests.
Monitor and analyze financial performance; manage departmental budgets forecasts and P&L statements.
Ensure compliance with health safety and sanitation standards as well as local and federal regulations.
Build and maintain strong vendor relationships for purchasing and supply chain management.
Develop and implement service protocols SOPs and training programs to elevate guest experiences
Lead special event planning and banquet execution when applicable
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
Conduct regular performance evaluations providing constructive feedback and development opportunities.
Contribute to the profitability and guest satisfaction perception of other hotel departments.
Foster a culture of excellence teamwork and continuous improvement.
Participate in the preparation of the annual hotel budget.
Increase the level of guest satisfaction by delivering an exceptional product through employee development.
Maintain and correct procedures for credit control financial transactions security of financial assets and inventory control.
Respond and resolve guest requests complaints or questions in a courteous and timely manner.
Implement sustainable practices in sourcing waste management and operations to align with environmental goals

Requirements

Bachelors degree in hospitality management Culinary Arts Business Administration or a related field (preferred).
Minimum 5-7 years of leadership experience in food and beverage management preferably in hotel resort or upscale dining environments.
Strong financial acumen with a proven track record of managing budgets and achieving profitability targets.
Must have a comprehensive knowledge of the English language to effectively communicate with guests associates and vendors.
Availability for evenings weekends holidays and extended hours when needed.
On-site presence required; some administrative duties may be office-based
Exceptional communication problem-solving and organizational skills.
Knowledge of industry trends customer service best practices and current culinary/beverage innovations.
Certifications in food safety and responsible alcohol service (e.g. ServSafe TIPS) required.
Ability to accurately use various office procurement POS and accounting software.
Ability to assist with the design and preparation of statistical reports and presentations as needed.
Ability to accurately report information.
Ability to assist with various accounting department tasks as needed.
Ability to scrupulously follow all StepStone and hotel policies and procedures.
Attend required meetings.

Required Experience:

Director

Provide overall leadership and direction for all Food and Beverage departments and staff.Oversee daily operations of all F&B outlets including restaurants bars banquet facilities and room the absence of a chef on site the F&B Director acts as the propertys chef.Develop and execute business strategi...

Provide overall leadership and direction for all Food and Beverage departments and staff.
Oversee daily operations of all F&B outlets including restaurants bars banquet facilities and room the absence of a chef on site the F&B Director acts as the propertys chef.
Develop and execute business strategies to increase revenue optimize cost control and improve customer satisfaction.
Develop and implement the F&B departments vision goals and strategies in alignment with the overall organizational objectives.
Oversee hiring training scheduling and performance management of all food and beverage department managers and staff.
Maintain quality standards in food beverage and service across all venues and event operations.
Collaborate with senior culinary leadership and culinary team to create innovative menus and seasonal offerings.
Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
Conduct daily inventory to assess which food beverage paper and cleaning supplies need to be ordered and place orders ensuring adequate supply levels to service our guests.
Monitor and analyze financial performance; manage departmental budgets forecasts and P&L statements.
Ensure compliance with health safety and sanitation standards as well as local and federal regulations.
Build and maintain strong vendor relationships for purchasing and supply chain management.
Develop and implement service protocols SOPs and training programs to elevate guest experiences
Lead special event planning and banquet execution when applicable
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
Conduct regular performance evaluations providing constructive feedback and development opportunities.
Contribute to the profitability and guest satisfaction perception of other hotel departments.
Foster a culture of excellence teamwork and continuous improvement.
Participate in the preparation of the annual hotel budget.
Increase the level of guest satisfaction by delivering an exceptional product through employee development.
Maintain and correct procedures for credit control financial transactions security of financial assets and inventory control.
Respond and resolve guest requests complaints or questions in a courteous and timely manner.
Implement sustainable practices in sourcing waste management and operations to align with environmental goals

Requirements

Bachelors degree in hospitality management Culinary Arts Business Administration or a related field (preferred).
Minimum 5-7 years of leadership experience in food and beverage management preferably in hotel resort or upscale dining environments.
Strong financial acumen with a proven track record of managing budgets and achieving profitability targets.
Must have a comprehensive knowledge of the English language to effectively communicate with guests associates and vendors.
Availability for evenings weekends holidays and extended hours when needed.
On-site presence required; some administrative duties may be office-based
Exceptional communication problem-solving and organizational skills.
Knowledge of industry trends customer service best practices and current culinary/beverage innovations.
Certifications in food safety and responsible alcohol service (e.g. ServSafe TIPS) required.
Ability to accurately use various office procurement POS and accounting software.
Ability to assist with the design and preparation of statistical reports and presentations as needed.
Ability to accurately report information.
Ability to assist with various accounting department tasks as needed.
Ability to scrupulously follow all StepStone and hotel policies and procedures.
Attend required meetings.

Required Experience:

Director