Director of Food and Beverage

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Oxford, MS | $80,000.00 – $85,000.00

How you will make an impact /

Key responsibilities:

• Plan, direct and organize the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service, and marketing to maximize profits through outstanding customer service.
• Coordinate efforts of the food and beverage departments to coincide with volumes in business generated by the Catering/Sales and Rooms Division, ensuring correct staffing levels for maximum profitability without sacrificing prompt and courteous service.
• Establish, direct, and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Ensure proper staffing procedures to achieve the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.
• Develop, institute, and coordinate promotional and operational efforts to maximize achievement of sales.
• Handle or assist with any guest‑related complaints, as well as coordinate follow‑up on those complaints.
• Establish, direct and review liquor procedures to ensure adequate security and accountability, presentation, and service performance.
• Interview, train, supervise, counsel, schedule and evaluate staff.
• Assist in handling emergencies to protect guests and associates, and preserve the building and its systems during emergencies.
• Abide by Commonwealth Lodging policies and procedures, including Brand and Hotel policies and procedures.
• Other duties as assigned.
• This job description is not intended to provide a complete and comprehensive list of all job duties, requirements, and responsibilities. It is provided as a general overview of the expectations for the position.

• 2 years of experience as a Director of Food & Beverage at a property with multiple outlets.
• Experience implementing SOPs and standards around service and quality of food.
• Understanding of revenues and financials, including P&L.
• Proven ability to develop leaders and motivate a team.
• Flexibility with respect to working days, early mornings, evenings, weekends, and holidays.
• Ability to stand, sit, walk, bend, lift, and squat for extended periods of time.
• Associate or bachelor's degree in Hotel & Restaurant Management, Business Administration, Finance or related major preferred or equivalent work experience.
• Minimum of 2 years in a supervisory capacity within a hotel environment.
• Good interpersonal skills with the ability to communicate effectively both verbally and in writing. Ability to clearly articulate ideas to a diverse audience, including guests, associates, management, and vendors.
• Must be able to work a flexible schedule to meet hotel needs that include nights, weekends & holidays and be on‑call as needed as the hotel operates 24 hours per day, non‑stop year long.
• Must be computer literate and possess a solid command of all Microsoft Office applications & brand systems.
• Energetic, self‑motivated leader with strong work ethic required.
• Maintain an open‑door policy.
• Previous training in liquor, wine and food service.

Work environment:
Sales office, banquet rooms, and all areas of the hotel. The job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings.

• Director

• Part‑time

• Management and Manufacturing
• Hospitality

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