Food & Beverage Director

General Purpose: Directs and oversees all food and beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering promotion. Ultimate responsibility in the department for guest satisfaction and financial performance.

Essential Duties:

• Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, 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 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. 
• Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals. 
• Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures and areas. 
• Continually researches vendor possibilities, pricing, service, and evaluates vendor relationships to the benefit of the facility. 
• Approves catering policy and pricing; may include carry out planning, production and closure of all events. 
• Implements policies and procedures for the Food and Beverage department including compliance of company standards relating to quality of products and services. 
• Responsible for interviewing, hiring, training, planning, assigning, and 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. 
• Works cohesively with the executive chef as a partnership 
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. 
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. 
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction. 
• Communicates any changes or new policies and procedures to the department. 
• Conducts staff meetings with subordinates. 
• Maintains flexibility to take on new and different tasks as directed by the Department Manager. 
• Incorporates safe work practices in job performance. 
• Attends staff meetings. 

Education/Experience:

• Bachelor’s degree (BA) from four-year college or university; or three to five years related experience and/or training; or equivalent combination of education and experience.