Food and Beverage Director

Directs and oversees all food and beverage facets

• 51% of each day is to be dedicated to management and supervisory duties
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, purchasing and stewards)
• Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly
• Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed
• Monitors market conditions that impact menu offerings, business volume, and profitability
• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses and act accordingly
• Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events
• Implements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manages department members that may include, but is not limited to:
  Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.
• Regular and reliable attendance.

Bachelor’s degree (BA) from a four‑year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.

Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Equal Opportunity Employer
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