What are the responsibilities and job description for the Food and Beverage Director position at Hyatt Place New York City / Times Square?
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The Food & Beverage Director is responsible for the operations of our restaurant outlets supporting the Food and Beverage outlet Manager. Schedule flexibility is a must, as this leader will support all shifts of the food and beverage operation.
Essential Functions:
*Plan and direct the full administration of the Food and Beverage Department to meet the organization’s strategic goals and daily tactical needs of the operation
*Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments and collaboratively work with direct reports to achieve goals
*Develop, implement and monitor schedules for the Food and Beverage Department to achieve a profitable result
*Manage the hiring, scheduling, and training of new team members. Manage on a daily basis the coaching, counselling, disciplining and termination of team members as needed
*Responsible for coaching direct reports, monitoring the counselling and disciplining of team members by direct reports; clearly communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing company employment policies and procedures
*Plan and administer a training and development program within the department which will provide well-trained employees at all levels. Mentor and celebrate advancement of those persons qualified and interested in career development
*Monitors the quality of the guest experience. Educates direct reports on, and enforces customer service standards; resolves problems; completes audits; identifies trends; determines system improvements; implements change (as necessary)
*Meets Food and Beverage financial objectives, controllable expenditures; analyzes variances; initiates corrective actions.
Qualifications:
Some college and/or advanced training in food and beverage management plus 2-3 years of related experience, including supervisory experience, or an equivalent combination of education and experience. Alcohol awareness certification and or food service permit or valid health/food handler card as required by local law.
Source: Hospitality Online
