Position Overview:

The Director of Food and Beverage is responsible for directing food and beverage operations to ensure quality service and standards while delivering a unique guest experience. The Food and Beverage Director must ensure compliance with all governmental regulations concerning health, safety, and other requirements. This position supervises a large number of employees across multiple major food and beverage outlets, kitchens, and banquet facilities, and directly supervises the Executive Chef.

Job Qualifications:

• 4+ years of related experience, including management experience, is required.
• Bachelor’s degree or higher education qualification in Hotel Management, Culinary Arts, or a related field, or equivalent experience.
• Previous hospitality experience is required, preferably in a luxury property.
• Must possess a positive service orientation — actively looking for ways to help people.
• Proficiency in Micros POS and Accubar inventory management software is preferred.
• Experience with payroll processing, timekeeping systems, and labor management preferred.
• Understanding of production and processing — knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Ability to demonstrate active listening, giving full attention to others, taking time to understand points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Knowledge of principles and processes for providing customer and personal services, including customer needs assessment, meeting quality standards for services, and evaluating customer satisfaction.
• Must be computer literate with proficiency in Microsoft Office applications, including Excel and Outlook, and the ability to learn and utilize industry-specific software.
• Knowledge of the structure and content of the English language, including the meaning and spelling of words, rules of composition, and grammar.

Job Responsibilities:

• Develops and Implements Strategies to Increase Revenues:
  • Assists the Director of Sales with marketing plans by reviewing available data and conducting competitive surveys.
  • Develops strategies to increase market share, covers, and average check.
  • Develops and implements promotional programs.
  • Coaches employees on effective sales techniques and initiates employee incentives.
• Manages the Operations of All Food & Beverage Outlets:
  • Develops, implements, and communicates Standard Operating Procedures and service standards for all outlets.
  • Inspects restaurants, room service, bar, and Banquet areas on an ongoing basis and takes appropriate steps to ensure facilities meet standards.
  • Maintain appropriate levels of staffing to fully cover all aspects of service, including Banquets and normal hours of operation for all outlets.
  • Ensures that staff demonstrates technical skills; conducts technical training regularly.
  • Provides employees with up-to-date information on menu offerings.
  • Oversees menu development and printing.
  • Works closely with the Executive Chef, Director of Sales, and Catering and Marketing Manager with establishing menus and coordinating service for special functions and Banquet Events.
  • Understands different types of service, cuisine, wine, and food pairings.
  • Addresses customer concerns in a timely manner.
  • Ensures the effective use of Micros POS for order management and guest billing.
  • Serves as Manager on Duty as needed.
• Ensures High-Quality Service and Products Delivered to Room Service Customers:
  • Establishes, implements, and maintains room service operating procedures.
  • Schedules and supervises employees to ensure orders are filled promptly.
  • Ensures staff follows proper billing, payment, and credit card procedures.
  • Monitors cleanliness of hallways and ensures servers return dirty dishes to the kitchen promptly.
  • Approves requisitions for required supplies.
  • Develops and sells special promotions.
  • Ensures the amenity program operates according to standards.
• Financial – Labor Control, Liquor & Wine Cost:
  • Participates in and prepares monthly inventories as scheduled, utilizing Accubar inventory management software.
  • Maximizes revenue by managing bookings.
  • Responsible for wine and beverage cost — monitors pour, pricing, purchasing, receiving, etc.
  • Maximizes productivity by using forecasting techniques to adjust scheduling.
  • Prepares schedules based on forecasted numbers.
  • Controls operating and payroll costs of staff.
  • Participates in the preparation of the annual departmental operating budget and financial plans. Monitors budgets and controls expenses with a focus on food, beverage, and labor costs.
  • Understands the strategic positioning of the hotel and how the products and services offered compare with the competitive set.
• Payroll, Labor Management, and Human Resources Collaboration:
  • Reviews and approves timecards and tip reports to ensure accuracy and compliance with company policies and applicable laws.
  • Enters and adjusts tip allocations as needed.
  • Updates and manages labor coding to ensure proper assignment of hours across outlets and departments.
  • Collaborates with HR to ensure accurate payroll processing.
  • Partners with Human Resources throughout the employee life cycle, including recruitment, onboarding, benefits enrollment, employee relations, disciplinary actions, performance reviews, and terminations.
  • Ensures compliance with company policies, labor laws, and applicable regulations.
  • Supports a positive work environment through coaching, mentorship, and fair application of workplace policies.

• Other duties as assigned.