The Director of Food and Beverage is responsible for overseeing and directing Banquets, Restaurants, In-Room Dining, Lounges, Stewarding, and any other Food or Beverage related areas operated by Hyatt.
Duties include:
- Responsible for short and long term planning and the management of the Food and Beverage operations in the front and back of the house
- Develop and recommend the budget, marketing plans and objectives and manages within those approved plans
- Participate in total hotel management as a member of the Hotel Executive Committee
- Implement and maintain F&B sales/marketing programs
- Direct and oversee development of employees
- Hire, train, empower, coach and counsel, performance and salary reviews
- Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations
- Coordinate food and beverage operations with other hotel departments to ensure efficient guest service
- Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
- Implement procedures to increase guest and associate satisfaction
- Exercise quality control for both food and beverage
- Maintaining Hyatt standards of service and ensure their implementation
- Performing daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards
- Maintain communications with Corporate Staff
- Coach and counsel employees to reflect Hyatt service standards and procedures
