Food and Beverage Director NF-05

As Food and Beverage Director receives general supervision from the General Manager (GM) and serves as subject matter expert and advisor to the GM on operational issues involving food beverage and entertainment within the resort. Has primary responsibility for the direction and oversight of a complex array of food and beverage outlets with entertainment venues complimenting resort operations and extensive catering operations supporting individual community and conference events. Supervises program areas to ensure regulatory compliance achievement of financial goals cost effectiveness and responsiveness to the needs of the market served. Develops and publishes SOPs and other guidance for facility and program managers. Conducts regular department inspections and evaluates operating reports to identify and correct problems and resolve guests complaints. Incumbent is responsible for directly development and execution of annual operating budgets to include development and execution of capital purchase/improvement projects. Performs a full range of supervisor duties including developing evaluating and obtaining approval for staffing levels. Initiates recruitment or reassignment actions; approves selections. Approves performance appraisals conducted by subordinate managers. Initiates or serves as deciding official on disciplinary actions; recommends awards and pay adjustments. Supports and ensures the integrity of all applicable internal control systems.

Conditions of employment

• Direct Deposit and Social Security Card are required upon appointment
• Meet qualification/eligibility/background requirements for this position
• Satisfactory completion of employment verification (E-Verify) check
• One year probationary period may be required
• A physical examination may be required
• Must be able to obtain a Tier 1 background investigation.
• Must be able to work weekdays weekends holidays and various hours of the day and week when required.
• Required to file SF-450 Confidential Financial Disclosure Report in accordance with the Joint Ethics Regulation.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicants relevant experience skills knowledge and abilities (KSAs) as they pertain to this position.

A qualified candidate must possess the following:
- Must possess managerial work experience directing and overseeing a complex array of food and beverage operations and extensive catering operations.
- Must submit a Confidential Financial Disclosure Report in accordance with the Joint Ethics Regulation.
- Must possess or have the ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required (i.e. ServSafe Food Protection Manager Certification Program).

In addition to the above qualifications candidates who possess the following qualifications will be considered Highly Preferred or Best Qualified:
- Possess 5 years of senior leadership experience overseeing a large-scale food and beverage operation.
- Have direct experience developing executing and monitoring F&B operating budgets.
- Have demonstrated experience supervising management teams and personnel within a unionized hospitality environment.
- Proficiency in leveraging advanced hospitality management systems.
- Possess a minimum of five years of strategic leadership experience in labor management and organizational development within F&B operations.