Director of Food and Beverage

Sanibel Harbour Marriott Resort and Spa•Fort Myers, FL

2d•Onsite

About The Position

Our guests can enjoy a casual meal in Tarpon House Restaurant or Courtside Steakhouse, have drinks and tapas either in Charley's Cabana Bar or Cove Pool Bar/Restaurant, or have a romantic sunset cruise in our Sanibel Harbour Princess Yacht. The resort also has over 35000 sq ft of flexible meeting and event space as well as a Palm Court Coffee Shop a large gift shop. The Director of Food and Beverage of the resort would be responsible for overseeing all the resort's F&B outlets operations as well as the Banquets Department while assuring professional, friendly, and efficient service to all the resort guests and meeting or exceeding the resort goals as well as providing excellent leadership and training to all team members to help to achieve their maximum potential and goals.

Requirements

High School diploma or GED certificate required, and equivalent work experience.
Working permit to work in the USA.
Alcohol awareness certification and/or food service permit as required by local or state government agency.
Other certifications as required by the resort and the state.
Strong computer skills and financial knowledge required.
Valid driver’s license from appropriate state and MVR in good standing.
Must be able to convey information and ideas clearly, both oral and written.
Must work well in stressful, high-pressure situations.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjusting or modifying to meet the constraints of a particular need.
Must be able to prioritize departmental functions to meet due dates and deadlines.
Must be able to work with and understand financial information and data, and basic arithmetic function.
Availability to work on weekends, holidays, and nights.
Must be able to carry, push, pull 25 to 50 pounds and must be able to stand and walk long hours during the shift when necessary.

Nice To Haves

A bachelor or associate degree in the required area is helpful but not a must.
Previous hotel and resort department management experience is helpful.

Responsibilities

Maintain open lines of communication with all employees and departments.
Be visible and interact with guests and team members to provide consistently high levels of quality service.
Follow and implement all brand and company standards.
Ensure service staff review and successfully complete alcohol awareness certification program, as required by state and franchise.
Ensure compliance with all local liquor laws and sanitation/safety regulations.
Attend meetings/training as required by management.
Make, oversee and post department schedules in a timely manner to ensure the best service possible within the budget range.
Order alcohol and any other necessary front of the house items such as tableware, glassware, to-go boxes, and cups as well as any mixers and juices, receive, store and maintain the security of liquor inventories.
Initiate programs to reduce breakage and loss in China, Glass, and Silver.
Prepare and submit all required reports in a timely manner.
Ensure hotel is in compliance with all federal, state, and local laws, including OSHA, EEOC, HAZCOM, Wage-Hour and Health laws.
Know and maintain safety and sanitation standards to provide team members and guests with a safe environment.
Create programs to increase sales through employee incentive plans and programs to increase customer satisfaction.
Constantly perform positive up-selling techniques with service staff and schedule training with vendors.
Review reservations on a daily basis and check against the VIP list from the front desk.
Maintain the physical atmosphere and cleanliness of all outlets.
Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations, and tray stands.
Maintain food displays during service.
Monitor productivity of service staff.
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Make sure work areas are being maintained neat, orderly, and clean.
Assist in coordinating and monitoring all phases of Loss Prevention in all outlets.
Administering payroll edits reporting and time & attendance policies.
Understand the procedure for month-end inventory, maintenance of perpetual log and bar pars.
Aggressively recruit and staff department using the company hiring standards (i.e. behavioral questioning, reference checks, evaluations, and team interviews).
Perform other duties as requested by management.