Job Summary:

The Director of Food and Beverage- Equestrian Hotel is responsible for the Food & Beverage operations of the Hotel, with a focus on maximum guest satisfaction while ensuring budgeted levels of profitability. This includes The Stirrups, Yellow Pony, Emma's, In Room Dining and Horse to Water. This position will lead all Front of House and Culinary Operations in the Equestrian Manor at WEC.

Primary Responsibilities:
• Lead Food and Beverage operations to assure a continual level of outstanding guest service.
• Ensures a culture of continuous improvement and creates a team that works to take care of each other.
• Develop an operating budget for each of the department's revenue outlets; after approval, monitors and take corrective action as necessary to help assure that budget goals are attained.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Culinary & Beverage Innovation - Partner with Executive Chefs and Beverage Managers to ensure menus remain innovative, cost-effective, and aligned with market trends.
• Stakeholder & Ownership Reporting - Prepare and present monthly operational performance reviews to senior leadership, including KPIs, guest satisfaction metrics, and financial outcomes.
• Develop and implement seasonal and event-based F&B promotions that align with guest demographics and brand positioning.
• Collaborate with the marketing team to enhance visibility of dining venues and drive foot traffic.
• Lead the implementation of signature dining experiences and chef-driven tasting menus.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Help plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.
• Manages the long-range staffing needs of the department.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation.
• Research new products and develop an analysis of the cost/profit benefits.
• Develops and implements policies and procedures for food and beverage departments.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
• Reviews new techniques for food presentation and service in a manner and variety to maximize guest satisfaction and to minimize operating costs.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Develops on-going professional development and training programs for food production, service, and bar production/service personnel.
• Ensures correct handling procedures to minimize china and glassware breakage and food waste.
• Addresses guest complaints and advises the Sr. Director of Food and Beverage Operations about appropriate corrective actions taken.
• Assists in planning and implementing procedures for special events and banquet functions.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and areas, including storage rooms and back of house areas.
• Manages physical inventory verification and provides updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the Point of Sales systems.
• Ensures that an accurate reservation system is in place for special events.
• Audits and approves payroll.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Physical Requirements

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.
• Position requires walking/ standing for extended periods of time.

Qualifications, Education, Experience, Skills, and Abilities:
• Three years' experience in a senior level food and beverage management position with multi outlets.

o New restaurant opening experience is required.

o Strong wine and cocktail knowledge is preferred.

o Luxury standards in service is required.

o Track record of growing and developing high performing director and management level team members is required.
• Strong Leadership and Communication Skills.
• Strategic Planning.
• Proficient in cost analysis, budgeting, and forecasting.
• Ability to multi-task and think quickly and adapt in any situation.
• ServSafe Manager Certified.
• Alcohol Compliance Certified.
• Extensive knowledge of the restaurant industry, its services, facilities, and equipment.
• Must be detail oriented with outstanding organizational and communication skills, both verbal and written.