Director of Food & Beverage

Omni Hotels • $88K — $105K *

Asheville, NC 28806In-Person

Hospitality & Recreation

5 - 7 years of experience

1 month ago

Job Overview by Ladders

Qualifications

Minimum of five years experience in a luxury hotel food and beverage leadership role.
Four-year degree preferred in hospitality or related field.
Proven ability to motivate and develop managers and associates.
Strong expertise in forecasting, budgeting, and inventory control.
Excellent technical skills, including experience with Micros and online purchasing systems.
Demonstrated ability in tracking and analyzing turnover trends and implementing solutions.
Experience working closely with Sales and Catering teams.

Responsibilities

Review and analyze daily inventory control sheets for cost management.
Develop action plans to address food cost discrepancies.
Oversee production planning and reconciliation for Banquets.
Monitor and maintain expense control sheets and investigate discrepancies.
Ensure compliance with sanitation and health standards across all operations.
Streamline coordination for Food and Beverage service in Banquets.
Supervise service delivery to ensure it meets established standards.

Benefits

Work in a luxury hotel environment with career development opportunities.
Gain valuable experience managing diverse Food and Beverage operations.
Collaborate with a dedicated Sales and Catering leadership team.
Flexible hours to accommodate high-profile events and busy periods.

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Full Job Description

Overview:

Responsible for the management of all aspects of the Food & Beverage Division functions, in accordance with hotel standards. Will oversee and direct the operation of the Banquet functions, Lounge, Room Service, and Restaurant facilities. Will direct, implement and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities:

Review daily high cost item inventory control sheets and food cost comparison to potential.
Develop action plan if food cost is off target.
Review production planning to forecasted covers.
Review production planning for Banquets and check banquet reconciliation daily.
Review and maintain other expense control sheet as well as missing check report.
Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.
Review cover counts against sales goals.
Compare average checks and develop action plan if average check falls below budget.
Monitor to ensure that all stations are working with production sheets and amounts are produced as listed on those production sheets.
Ensure that amounts are sufficient for forecasted covers.
Make sure that cooks follow recipes and that food for banquets is not being overproduced.
Stream-line coordination of Food and Beverage products served in Banquets.
Check portions for size as established in menu item recipe.
Check that food products meet purchasing specs.
Check that there is no free pouring of liquor.
Ensure that plates meet specs and pictures.
Ensure that specials served have price value relationship.
Check on pick-up time for service personnel.
Check that food items in kitchen area are properly stored.
Ensure that sanitation standards are met (local Health Code Requirements).
Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
Ensure quality in employee's meal product.
Ensure buffets and coffee breaks set ups, table tops and uniforms for banquets.
Ensure service to all guests follows established standards, is consistent, efficient and courteous.
Perform any other duties required by senior management.

Qualifications:

Minimum of five years experience as a food and beverage leader in a luxury hotel.
Four-year college degree preferred.
Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
Strong computer and technical skills to include Micros and on-line purchasing systems.
Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
Demonstrated ability to mentor and develop growing talent for the company.
Demonstrated ability to handle progressive discipline/coaching discussions.
Proven ability to engage associates at all levels.
Demonstrated ability to work with Sales and Catering leadership.
This individual must be willing to work flexible hours as needed during busy times and high profile events.
Must meet standards of appearance.
Candidate must be able to work in a fast paced environment and be able to handle multiple priorities.
Candidate must have extensive hands-on food and beverage knowledge and experience including multiple outlets, banquets, and P&L responsibilities.

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About Omni Hotels

Omni Hotels & Resorts is an American privately held, international luxury hotel company based in Dallas, Texas. The company was founded in 1958 as Dunfey Hotels, and operates 60 properties in the United States, Canada, and Mexico, totaling over 20,000 rooms and employing more than 23,000 people. The company is owned by Robert Rowling's TRT Holdings, who bought the company in 1996 from World International Holdings, Ltd. (WORLDHOTELS).

Learn more about Omni Hotels

Size

17,600 employees

Industry

Hospitality & Recreation

Founded

1983

* Ladders Estimates

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