Director of Food and Beverage

ALC Staffing Associates  •  Madison, WI

Less than 5 years experience  •  Staffing & Recruiting

Salary depends on experience
Posted on 12/12/17 by Arthur Crume
ALC Staffing Associates
Madison, WI
Less than 5 years experience
Staffing & Recruiting
Salary depends on experience
Posted on 12/12/17 Arthur Crume

Director of Food & Beverage

*Must have full service Hotel Management Food & Beverage experience.

*Client not considering restaurant managers, candidate must have hotel experience.

Madison, WI

Salary: DOE

Regional Relocation Assistance Available

The Director of F&B is a key position for maximizing revenue within the F&B area and reaching budgeted goals.

This role will be responsible for all F&B outlets within the hotel and directly supervises, coaches and trains all management level associates in the F&B area.

The Director of F&B must lead by example and create a department of professionalism, accountability and outstanding guest service.

This role also ultimately oversees performance of all associates within the department while personally reviewing all direct reports, this may include disciplinary measures in accordance with company policy.

The Director of F&B is also responsible for ensuring any guest issues are addressed immediately and empowers other managers within the department to assist in guest resolution as appropriate.

The Director of F&B will also develop and execute approved budget and operations guidelines in regard to cost, expenses, sales and profit.

This role will work closely with the Sales & Catering area to ensure the efforts of the F&B department are coordinated with the Sales & Catering team.

This role will also work closely with the Rooms Division to ensure a coordinated effort based on occupancy levels and potential guest needs.

The Dir. of F&B will also work closely with the Accounting team to ensure proper controls around food cost, inventory and payroll.

Additional responsibilities will include (but are not limited to):

Participate in the development and execution of the overall F&B department:

Develop and implement operating procedures and standards that support associates in their effort to deliver exceptional service and teamwork.

Control costs by adhering to standards of operation for forecasting, budgeting, scheduling, payroll control and other expense management systems.

Manage labor costs, food controls, equipment maintenance and training leading to increased profitability.

Create and drive revenue generation, initiatives and effective Sales and Marketing of the hotel outlets and the banquet department.

Ensure sanitation standards are maintained by direct observation and inspection of all service/kitchen areas.

Develop the F&B team’s understanding of all job duties and standards, thus instilling initiative and accountability and improving level of service and their career development.

Create guest satisfaction by providing associates with the training and resources they need to maximize associates engagement and deliver exceptional service and teamwork:

Communicate and reinforce the vision for exceptional service to associates.

Ensure that associates provide genuine hospitality and teamwork on an ongoing basis.

Seek opportunities to improve the guest experience by seeking guest feedback, reviewing management reports and developing strategies to improve department and hotel services.

Provide associates with the tools, training and environment they need to deliver exceptional service and teamwork.

Forward planning and organization to include training, maintenance, forecasting and development of team and business.

Direct the selection process, interviewing all potential candidates for hire according to established needs.

Responsible for maintaining and communicating effectively with the F&B staff and kitchen staff, as well as developing good lines of communication with all other departments.

Responsible for close communication of all expected business levels on a daily basis, before and during shifts, and prior to banquet functions, with the Executive Chef or Sous Chef.

Develop and implement strategies and practices which support associate engagement:

Provide associates with the orientation and training needed to understand expectations and perform job responsibilities.

Weekly schedule and payroll functions to maximize profitability, efficiency and satisfaction.

Communicate performance expectations and provide associates with on-going feedback.

Firm, direct and self-assured in associate communications.

Provide associates with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.

Develop and maintain rapport with hotel community and key community contacts to ensure a visible presence in the hotel/community:

On-going service exploration of area food establishments to ensure that standards outperform and exceed standards of local area.

Follow all Standard Operating Procedures (SOPs) as outlined in the company SOPs.

Be a leader and a role model to all associates.

Perform any other job duties as assigned.

Candidates most successful in this role will display the following characteristics:

Strategic Thinking – Able to look at the “big-picture”, focused on tactical aspects of the job, with emphasis on schedule and quality; Sets and achieves high standards for self and others; task-focused.

Leadership – Authoritative and direct leadership style that encourages results-driven, task-oriented collaboration; Follows up closely to ensure standards are met in an efficient manner; able to delegate tasks to others easily.

Organizational Support – Faster-than-average pace of work; able to take on challenges and works well under pressure; handles others with confidence and determination, as well as any problems that arise.

Professionalism - Approaches others in an authoritative but tactful manner; reacts well under pressure; creates a disciplined process for self and others.


*Superior Communication Skills (written & verbal).

*Analytical Skills - Ability to use this data to make effective strategic decisions.

*Computer Skills (Outlook, Word, Excel).

*Professional Demeanor & Outstanding Customer Service Skills.

*Demonstrated ability to multi-task, manage time and work well under pressure.

*Demonstrated ability to manage, develop, lead and coach a large F&B team.

*College degree preferred (in related field).

*Minimum 3-5 years of demonstrated high-level management experience within the hospitality industry, preferably in a Dir. of F&B role.

*Prior experience with the hotel brand preferred.

Hospitality is a 24/7 industry therefore, candidates should be able to work weekends and holidays as needed.


Not the right job?
Join Ladders to find it.
With a free Ladders account, you can find the best jobs for you and be found by over 20,0000 recruiters.