Director of F&B

Crowne Plaza North Augusta•North Augusta, SC

just now•Onsite

About The Position

Provide overall leadership and direction for all Food and Beverage departments and staff. Oversee daily operations of all F&B outlets, including restaurants, bars, banquet facilities, and room service. in the absence of a chef on site, the F&B Director acts as the property's chef. Develop and execute business strategies to increase revenue, optimize cost control, and improve customer satisfaction. Develop and implement the F&B department's vision, goals, and strategies in alignment with the overall organizational objectives. Oversee hiring, training, scheduling, and performance management of all food and beverage department managers and staff. Maintain quality standards in food, beverage, and service across all venues and event operations. Collaborate with senior culinary leadership and culinary team to create innovative menus and seasonal offerings. Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed. Conduct daily inventory to assess which food, beverage, paper, and cleaning supplies need to be ordered and place orders, ensuring adequate supply levels to service our guests. Monitor and analyze financial performance; manage departmental budgets, forecasts, and P&L statements. Ensure compliance with health, safety, and sanitation standards, as well as local and federal regulations. Build and maintain strong vendor relationships for purchasing and supply chain management. Develop and implement service protocols, SOPs, and training programs to elevate guest experiences Lead special event planning and banquet execution when applicable Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department. Conduct regular performance evaluations, providing constructive feedback and development opportunities. Contribute to the profitability and guest satisfaction perception of other hotel departments. Foster a culture of excellence, teamwork, and continuous improvement. Participate in the preparation of the annual hotel budget. Increase the level of guest satisfaction by delivering an exceptional product through employee development. Maintain and correct procedures for credit control, financial transactions, security of financial assets, and inventory control. Respond and resolve guest requests, complaints, or questions in a courteous and timely manner. Implement sustainable practices in sourcing, waste management, and operations to align with environmental goals

Requirements

Bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or a related field (preferred).
Minimum 5-7 years of leadership experience in food and beverage management, preferably in hotel, resort, or upscale dining environments.
Strong financial acumen with a proven track record of managing budgets and achieving profitability targets.
Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors.
Availability for evenings, weekends, holidays, and extended hours when needed.
On-site presence required; some administrative duties may be office-based
Exceptional communication, problem-solving, and organizational skills.
Knowledge of industry trends, customer service best practices, and current culinary/beverage innovations.
Certifications in food safety and responsible alcohol service (e.g., ServSafe, TIPS) required.
Ability to accurately use various office, procurement, POS, and accounting software.
Ability to assist with the design and preparation of statistical reports and presentations as needed.
Ability to accurately report information.
Ability to assist with various accounting department tasks as needed.
Ability to scrupulously follow all StepStone and hotel policies and procedures.
Attend required meetings.

Responsibilities

Provide overall leadership and direction for all Food and Beverage departments and staff.
Oversee daily operations of all F&B outlets, including restaurants, bars, banquet facilities, and room service.
Develop and execute business strategies to increase revenue, optimize cost control, and improve customer satisfaction.
Develop and implement the F&B department's vision, goals, and strategies in alignment with the overall organizational objectives.
Oversee hiring, training, scheduling, and performance management of all food and beverage department managers and staff.
Maintain quality standards in food, beverage, and service across all venues and event operations.
Collaborate with senior culinary leadership and culinary team to create innovative menus and seasonal offerings.
Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
Conduct daily inventory to assess which food, beverage, paper, and cleaning supplies need to be ordered and place orders, ensuring adequate supply levels to service our guests.
Monitor and analyze financial performance; manage departmental budgets, forecasts, and P&L statements.
Ensure compliance with health, safety, and sanitation standards, as well as local and federal regulations.
Build and maintain strong vendor relationships for purchasing and supply chain management.
Develop and implement service protocols, SOPs, and training programs to elevate guest experiences
Lead special event planning and banquet execution when applicable
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
Conduct regular performance evaluations, providing constructive feedback and development opportunities.
Contribute to the profitability and guest satisfaction perception of other hotel departments.
Foster a culture of excellence, teamwork, and continuous improvement.
Participate in the preparation of the annual hotel budget.
Increase the level of guest satisfaction by delivering an exceptional product through employee development.
Maintain and correct procedures for credit control, financial transactions, security of financial assets, and inventory control.
Respond and resolve guest requests, complaints, or questions in a courteous and timely manner.
Implement sustainable practices in sourcing, waste management, and operations to align with environmental goals