Director of Food & Beverage

JOB SUMMARY Responsible for food and beverage daily operations, including Culinary, Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES Managing Day-to-Day Operations • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. • Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Develops and oversees an order and purchase strategy for equipment and supplies. • Supervises an effective monthly self-inspection program. Developing and Maintaining Food and Beverage/Culinary Goals • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. • Reviews financial reports and statements to determine how food and beverage is performing against budget. • Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy. • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. • Establishes challenging, realistic and obtainable goals to guide operation and performance. Developing and Maintaining Budgets • Develops and manages food and beverage budget. • Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. • Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage/Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Serves as a role model to demonstrate appropriate behaviors. • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. • Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change. • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures