Director of Food and Beverage

Direct Supervision

• Executive Chef
• Director of Banquets
• Fontana Restaurant Manager
• Plame d’Or Restaurant Manager
• 19th Hole Restaurant Manager
• Cascade Restaurant Manager
• Food & Beverage Events Manager
• Room Service Manager
• Cellar Club/Biltmore Bar Supervisors

Responsible for overall operation of Food and Beverage in partnership with the Executive Chef while maintaining luxury standards and maximizing profitability. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

• Observe the performance of all direct reports and their operations with sufficient frequency to enable qualitative evaluation and control.
• Maintain complete knowledge of and comply with all departmental and policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Oversee all food and beverage outlets, banquet operations, pool service operations, room service and Afternoon Tea service.
• Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs.
• Prepare, implement and maintain division standards and control objectives.
• Participate in establishment of a marketing and public relations plan for F&B.
• Monitor productivity guidelines for all F&B outlets.
• Work closely with the Executive Chef and Purchasing Manager to maximize profits in F&B as well as establish and implement annual objectives for F&B department.
• Select and supervise F&B department heads.
• Ensure that required operating licenses and permits are displayed as required by law.
• Serve as member of Executive Committee.
• Work closely with the Managing Director and all Executive Committee members in supporting and achieving the hotel's goals and objectives.
• Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.
• Participate in quality control activities.
• Implement and maintain spirit of hotel's mission.
• Interact in courteous and professional manner with all guests, members, staff, vendors and community members.
• Respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties.
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.
• Attend divisional and general meetings.
• Supervise, direct, coordinate, influence and persuade staff in order to maintain service standards of hotel.
• Interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Maintain clean and safe work area. Overall responsible for meeting all county and state sanitation requirements and passing inspections.
• All other duties as required.

Technical

Skills:

• Prior experience is areas such as banquets, room service, purchasing, kitchen operation, bar and restaurant operations;

Ability to
:

• Maintain knowledge of first class food and beverage operations, imported and domestic wines, and of budgeting
• plan, implement and design operating standards and procedures
• effectuate quality and quantity control standards; ability to understand a financial statement and react to it
• establish annual objectives for the division and each management member of the team;
• be resourceful, creative and maintain flexibility
• train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
• add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces
• access, input, analyze and retrieve information from computers;
• maintain excellent relations with staff; ability to maintain staff and guest…