Director of Food & Beverage

Job Profile Summary:

Lead effective and efficient food and beverage operations at the hotel. Responsible for achieving departmental revenue and profitability goals, managing budgets and forecasts. Ensure implementation of service strategies and initiatives per Company and Brand standards. Recruit, train and develop departmental employee’s skills. Deliver products and services that meet or exceed the needs and expectations of customers. Maintain professionalism in a fast-paced environment at all times. Possess technical knowledge and aptitude.

Essential Responsibilities and Duties include the following -­‐ Other Duties May Be Assigned:

• Adhere to Platinum Management Services, LLC. and Brand specific standards.
• Adhere to statutory requirements applicable to food and drink service (i.e. ServSafe Food Handler Permit, Server Permit).
• Comply with all applicable federal, state and local laws and ordinances as they apply to the property, guests and departmental personnel.
• Adhere to safety and emergency procedures and policies (i.e. evacuation, first aid, etc.) to include removing all safety hazards.
• Maintains current knowledge of local area, attractions and events.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Ensures all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
• Prepare work schedules to efficiently handle business volume.
• Monitor departmental personnel hours worked to prevent overtime.
• Perform routine inspections of food & beverage department, equipment and operations to maintain quality food, beverage and kitchen/restaurant standards in accordance with Company and Brand specific standards.
• Handle departmental purchasing using Company purchase order policies and procedures.
• Validate receipt and store purchased items appropriately.
• Act as a liaison between the food & beverage department and all other departments.
• Recruit, train and provide career development for food & beverage personnel.
• Work with management in maximizing revenues, controlling payroll and department expenses within budgeted guidelines.
• Implement and monitor inventory and cost controls.
• Performs hourly job function if necessary.
• Fulfill Manager on Duty responsibilities.

Job Profile Summary:

Lead effective and efficient food and beverage operations at the hotel. Responsible for achieving departmental revenue and profitability goals, managing budgets and forecasts. Ensure implementation of service strategies and initiatives per Company and Brand standards. Recruit, train and develop departmental employee’s skills. Deliver products and services that meet or exceed the needs and expectations of customers. Maintain professionalism in a fast-paced environment at all times. Possess technical knowledge and aptitude.

Essential Responsibilities and Duties include the following -­‐ Other Duties May Be Assigned:

• Adhere to Platinum Management Services, LLC. and Brand specific standards.
• Adhere to statutory requirements applicable to food and drink service (i.e. ServSafe Food Handler Permit, Server Permit).
• Comply with all applicable federal, state and local laws and ordinances as they apply to the property, guests and departmental personnel.
• Adhere to safety and emergency procedures and policies (i.e. evacuation, first aid, etc.) to include removing all safety hazards.
• Maintains current knowledge of local area, attractions and events.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Ensures all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
• Prepare work schedules to efficiently handle business volume.
• Monitor departmental personnel hours worked to prevent overtime.
• Perform routine inspections of food & beverage department, equipment and operations to maintain quality food, beverage and kitchen/restaurant standards in accordance with Company and Brand specific standards.
• Handle departmental purchasing using Company purchase order policies and procedures.
• Validate receipt and store purchased items appropriately.
• Act as a liaison between the food & beverage department and all other departments.
• Recruit, train and provide career development for food & beverage personnel.
• Work with management in maximizing revenues, controlling payroll and department expenses within budgeted guidelines.
• Implement and monitor inventory and cost controls.
• Performs hourly job function if necessary.
• Fulfill Manager on Duty responsibilities.