Area Food and Beverage Director

LBA Hospitality•Cape Canaveral, FL

4d•Hybrid

About The Position

LBA Hospitality is seeking an Area Food and Beverage Director to oversee all F&B operations for the Homewood Suites, Home2 Suites, and Hampton Inn Cape Canaveral properties. This leadership role is responsible for driving financial performance, ensuring brand and service standards, supporting property-level leadership, and implementing consistent food and beverage programs across all assigned hotels. The ideal candidate must possess strong character traits of honesty and trustworthiness, pass security clearances, and have a proven track record in food and beverage management.

Requirements

Three years’ experience supervising at least five associates.
One year experience following standard recipes.
Experience ordering/pricing food and inventory control.
Food Manager certification required.
Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
Must be able to stand for eight hours, bend, stretch, reach.
Must be able to see and hear.
Must be able to communicate with other associates and/or guests.
Knowledge of financial aspects of running a department: labor, food, and beverage cost controls.
Knowledge of F&B inventory procedures, staff scheduling, and ordering food product for the restaurant.
Knowledge of local and national food safety regulations.
Knowledge of storage and labeling of all products: dry, freezer, refrigerated, etc.
Knowledge of OSHA requirements and maintains department accordingly.
Supervisory skills: interview, hire, train, appraise, document, motivate staff.
Knowledge of daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures, and events.
Knowledge of BEOs and details surrounding events.
Knowledge of the entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.
Staff training for FOH Service and BOH Kitchen Operations.
Monitor and document associates for both positive and negative feedback.
Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs.
Maintain organization of supplies, storage rooms, refrigerators, and freezers.
Ability to multi-task, remain associate and guest service centric.
Ability to effectively communicate with guests, department heads, associates, and home office support staff.
Ability to solve guest issues with professionalism while maintaining a hospitable attitude.
Ability to market and promote to increase exposure and sales.
Requires travel between assigned properties; presence varies based on business needs.
Standing, walking for extended periods of time while maintaining a friendly professional image.
Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications.

Nice To Haves

Experience with chain food, retail, and hotel outlet preferred.

Responsibilities

Serve as a role model and set the standard for all employees to maintain high-quality and consistent guest service.
Encourage cooperation and consistent communication with kitchen staff and FOH staff.
Promote positive morale and friendly attitudes.
Oversee Food and Beverage operations across multiple properties.
Partner with General Manager(s) and property-level leaders.
Analyze performance metrics across properties.
Lead training and development initiatives.
Follow budgets and control costs for labor, food, and beverage.
Maintain a professional cohesive team by hiring, training, coaching, counseling, and developing the most qualified individuals.
Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc.
Set procedures and provide guidance to ensure quality standards for food and beverage service.
Plan and coordinate all banquet services, with group requirements and services for food and beverage proposals, contracts, BEO’s and the execution from beginning to completion, delegate with staff to ensure production is of high quality and service.
Develop Banquet Menus.
Maintain all Food Safety, Department of Health and OSHA standards.
Ensure restaurant guests are provided with the highest quality product and service.
Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications.
Function as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property.
Other duties as assigned, that the associate is capable of performing as staffing needs arise.