Director of Food and Beverage

Basic Function: Supervise and administer all food & beverage and culinary departments including, but not limited to, coordination of new ideas in guest service and revenue enhancement, insuring high quality food and beverage products consistent with management cost objectives

Work Performed:

1. Supervise all food and beverage areas to ensure compliance with resort management objectives and health and safety of employees and guests
2. Supervise training programs, merchandising and quality cost control of the entire food and beverage department
3. Interview, hire, train and evaluate performance of supervisor/manager personnel
4. Discipline departmental supervisor/manager team members as required
5. Observe safety and legal requirements as to health and labor department
6. Supervise inventory control and purchase of food and beverage equipment and product
7. Devise new approaches to increase food and beverage business and revenue
8. Develop and implement service standards to ensure a consistent guest experience at a high quality level
9. Responsible for high quality food and beverage product in preparation and purchase
10. Responsible for economical purchase and control of china, glass, silver, linen and all other food and beverage equipment
11. Oversee budgeting process for department and monitor expenses
12. Maximize food and beverage profitability; achieve budgeted revenues and control expenses and budget of food and beverage department
13. Business contacts with clients, purveyors, colleagues in other resorts, health and fire officials
14. Hold weekly F&B department meetings to review resort events, departmental policies and procedures and maintain high level of moral
15. Other duties as assigned

Supervision Exercised: Director of Catering/Conference Services, Executive Chef, Director of Restaurant Outlets

Supervision Received: Managing Director

Responsibility & Authority:

1. Maintain a high level of guest service at all times in all guest services areas
2. Uphold the resort commitment to hospitality
3. Act as Manager on Duty as required
4. Work closely with all departments to ensure guest service levels are being met
5. Deal effectively with all departments with regular communication
6. Direct, supervise and manage all Culinary and Food & Beverage operations and staff

Minimum Requirements:

Bachelors degree from four-year College or university; or equivalent related work related experience and/or training. Requires prior F&B management experience. Prefer 5 years prior supervisory skills and hotel/resort food and beverage operations experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills.