Food and Beverage Director

Career Opportunities with Wyndham Indianapolis West

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Current job opportunities are posted here as they become available.

The Director of Food & Beverage is responsible for coordinating, supervising, and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. He/she 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.

• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, company-approved spreadsheets, and word processing.
• Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Physical requirements:
• Long hours are sometimes required.

Mental requirements:

• Must be able to convey information and ideas.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must be able to multitask
• Must routinely meet deadlines.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the need.
• Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Always comply with Management standards and regulations to encourage safe and efficient hotel operations.
• Always maintain a warm and friendly demeanor.
• Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Supervise all F&B personnel.
• Respond to guest complaints promptly.
• Prepare the F&B budget and monitor department performance concerning the same.
• Perform any necessary follow-up, including forecasting.
• Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
• Work with other Executive Committee members and keep them informed of F&B issues.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports promptly.
• Organize and conduct department meetings regularly.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Ensure compliance with all local liquor laws, and health and sanitation, regulations.
• Ensure departmental compliance with SOP's.
• Ensure the training of department heads on SOPs, report preparation, and technical job tasks.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.

• Conduct and/or attend all required meetings, including pre-and post-convention meetings. Participate in the required M.O.D. program as scheduled.
• Attend meetings/training as required by management.
• Perform other duties as requested by management.