Deputy Director of Food-Beverage
About The Position
Core Responsibilities: • Achievement of budgeted food sales, beverage sales, labor costs and profitability. • Timely analysis of Food & Beverage Prices in relation to competition. • Participation and input towards F&B Marketing activities. • Development and maintenance of all department control procedures. • Handle all Food & Beverage inquiries and ensure timely follow-up on the same business day when possible. • Assist with coordination of all group event planners/sales with their specific group requirements pertaining to the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With catering menus or special requests, the Executive Chef is to be included in food related discussions. • To confirm all details relative to group functions with catering planners. • Attendance and participation at weekly F & B meeting and Department Head meetings. • To assist in menu planning and pricing. • Development and maintenance of department manual. • Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. • Assure the maintenance of bar control policies. • Completion of monthly inventory. • Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. • Work with the Executive Chef, and Food & Beverage Supervisors to ensure all arrangements and details are dealt with. • Follow all applicable regulations, laws and Health Codes. • All other duties as assigned.
Requirements
- Bachelor’s degree (B. A.)
- Five years related hospitality experience and/or training/hotel/F&B certifications.
- Minimum of five years of experience in the hospitality industry with four or more years managing mid-large-scale food and beverage establishments.
- Managerial experience of at least three years or proven leadership ability preferred.
- Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
- Ability to read, analyze, and interpret common financial reports.
- Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
- Ability to effectively present information to top management, and/or corporate office.
- Must have or be able to obtain and maintain a New York State Gaming License
- Must be able to work holidays and weekends, as well as flexible shifts, with the understanding days off will fluctuate.
Nice To Haves
- Managerial experience of at least three years or proven leadership ability preferred.
Responsibilities
- Achievement of budgeted food sales, beverage sales, labor costs and profitability.
- Timely analysis of Food & Beverage Prices in relation to competition.
- Participation and input towards F&B Marketing activities.
- Development and maintenance of all department control procedures.
- Handle all Food & Beverage inquiries and ensure timely follow-up on the same business day when possible.
- Assist with coordination of all group event planners/sales with their specific group requirements pertaining to the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With catering menus or special requests, the Executive Chef is to be included in food related discussions.
- To confirm all details relative to group functions with catering planners.
- Attendance and participation at weekly F & B meeting and Department Head meetings.
- To assist in menu planning and pricing.
- Development and maintenance of department manual.
- Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
- Assure the maintenance of bar control policies.
- Completion of monthly inventory.
- Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
- Work with the Executive Chef, and Food & Beverage Supervisors to ensure all arrangements and details are dealt with.
- Follow all applicable regulations, laws and Health Codes.
- All other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Number of Employees
1-10 employees
