Food & Beverage Director

• Supervise Restaurant, Meeting/Catering facilities and lounge
• Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets
• Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts
• Support all F&B employees; must be able to perform responsibilities of all positions should unexpected volume or training be required
• Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
• Anticipate and recommend capital expenditures
• Assure all beverage servers are properly trained in local and state beverage service laws and comply with Lark Hotels beverage service policies and procedures
• Responsible for financial performance and GSTS goals as identified by Lark Hotels
• Enforce hotel’s cash handling policies and procedures
• Coordinate restaurant supply purchases; monitor and maintain inventory of supplies to prevent shortages
• Participate in month-end inventory as needed
• Participate in the daily operation of the restaurant
• Ensure Room Service is provided accurately and promptly; be sure trays are retrieved daily and callbacks are completed
• Receive guest feedback on overall restaurant experience
• Maintain high standards of cleanliness and décor at all times
• Oversee the Senior Banquets Manager and assist them in all event execution, preparation and planning.

Equal Opportunity Employer
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