Director of F&B

DRIFTWOOD HOSPITALITY MANAGEMENT•Río Piedras, PR

About The Position

The Director of Food & Beverage is responsible for managing the direction and organization of all activities and services of the Food & Beverage Division and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel. Fostering a dynamic atmosphere and a rewarding experience for both guests and Team Members is paramount, while delivering profitable results to owners and investors. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week in accordance to operational needs. Weekend and Night availability required.

Requirements

5 years of Food & Beverage leadership experience running multiple outlets.
Experience leading a team of leaders in a service excellence focused environment.
Food & Beverage experience in a Hotel, Resort or Fine Dining Establishment.
Knowledge of Operating a budget, revenue, labor, inventory systems, and costs.
Knowledge of bar wine & spirits, building cocktail programs & wine lists.
Excellent written and verbal communication skills.
Commitment to excellence and high standards.
Ability to work with all levels of management.
Strong organizational, problem-solving, and analytical skills.
Good judgment with the ability to make timely and sound decisions.
Creative, flexible, and innovative team player.
Excellent problem resolution and consultative sales skills.
Proven ability to handle multiple projects and meet deadlines.
Strong interpersonal skills.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

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.
Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
Development and maintenance of all department control procedures.
Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
Manage staff, staff complaints and disciplinary procedures.
Strategize for improving staff performance and guest service scores.
Ensure that communication is open, concise, constructive, and timely.
Over-seeing receiving deliveries for stock and inventory as needed.
Maintains a safe, orderly, and sanitized establishment.
Report stock shortage – (variables) glasses & equipment.
Liaising with the General Manager over liquor stocks, costs, spillage, etc.
Actively participates as the member of the management team in decision making processes, attending required meetings, etc.
Delegates work and determine operational methods to staff throughout shift.
Oversee daily/shift schedules; make any necessary changes per business need and budget.
Ensure maximum revenue is achieved from all sales opportunities.
Support service culture, training programs and conduct hotel brand related trainings.
Ensure a safe and productive work environment.