Job Summary
The Director of Food & Beverage is responsible for coordinating, supervising and directing all aspects of the Food & Beverage and Purchasing departments' operations, while maintaining profitable Food and Beverage outlets and high quality products and service levels. This position is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
This position is on-site, with a schedule that may include evenings and weekends, generally a 45 hour workweek.
Starting rate for this position is $110,000/year - $125,000/year
Benefits
- Paid time off
- 401(K) with employer match
- Holiday Pay
- Medical, Dental and Vision Insurance with Wellness Credits
- Employee Assistance Program
- Basic Life, AD&D
- Disability Benefits
- Employee Meals
Education & Experience
- At least 4 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
- Must be proficient in Windows, Company approved spreadsheets and word processing.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Physical Requirements
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Fundamental Requirements
- Associate must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates.
- Maintain a professional working relationship and promote open lines of communication with managers, associates, and other departments.
- Establish quantitative and qualitative metrics, guidelines, and standards by which the company's efficiency and effectiveness can be evaluated; identifies opportunities for improvement.
- Collaborate with executive leadership to develop and meet Q Center's goals while supplying expertise and guidance on operations projects and systems.
- Review, analyze, and evaluate business procedures.
- Identify, recommend, and implement new processes, technologies, and systems to improve and streamline organizational processes and use of resources and materials.
- Ensure that departmental decisions and project plans such as those for staffing, development, organization, material efficiency, hardware acquisitions, and facilities are in line with Q Center's business plan and vision.
- Ensure work environments are adequate and safe.
- Establish and maintain relationships with third parties/vendors, overseeing and managing all vendor contracts
- Keep abreast of market trends and competitor activities.
- Develop and maintain complete knowledge of and comply with all departmental policies/service procedures and Standard Operating Procedures.
- Interview candidates for open management department positions and follow standards for hiring approvals.
- Organize and oversee the work and schedules of departmental managers and/or supervisors.
- Conduct associate performance reviews in accordance with Q Center standards.
- Motivate, coach and counsel all department management according to Q Center Policy.
- Establish and administer the department's budget.
- Plan, direct, control, implement, evaluate, monitor, and forecast budgets and cost of sales to achieve financial objectives.
- Communicate and explain new directives, policies, or procedures to managers; for major changes, meets with entire staff to explain changes, answer questions, and maintain morale.
- Improve associate and guest and satisfaction through policy and procedural changes.
- Lead coordination and integration of efforts among departments to produce smoother workflow and more cost-effective business processes.
- Projects a positive image of the organization to associates, guests, industry, and community.
- Perform other related duties as assigned.
- Oversee all aspects of the daily operation of Food & Beverage outlets, banquets, kitchen, breaks, purchasing and any other Food & Beverage operations.
- Manage department associates, with emphasis on Outlet Managers, Banquet Managers, Purchasing Manager and Executive Chef.
- Respond to guest complaints in a timely manner.
- Coordinate and monitor all phases of Loss Prevention in the Food & Beverage and Purchasing departments.
- Monitor quality of service in Food & Beverage.
- Monitor quality of product in Food & Beverage and Purchasing departments.
- Assist in menu planning and preparation.
- Ensure compliance with all local liquor laws, and health and sanitation regulations.
- Ensure compliance with requisition procedures.
