Dir F&B-250 BU EX

Horseshoe Bay Resort•Huntsville, AL

About The Position

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service, and merchandising, while maximizing hotel profitability. The Director oversees the department’s administration, planning, staffing, sub-departments, schedules, costs, menus, and operating standards. The role also focuses on guest satisfaction, associate development, clear communication, and compliance with applicable requirements for serving alcoholic beverages. The position reports to the General Manager. The job description notes that duties may change at the Company’s discretion, that other job-related duties may be assigned, and that the role does not create an employment contract; associates remain at-will.

Requirements

Ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Ability to communicate well with guests.
Willingness to assist coworkers and be a team player.
Considerable skill in complex mathematical calculations without error.
Ability to deal effectively with internal and external customers, including using patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts.
Ability to move throughout food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to access and accurately input information using a moderately complex computer system.
Ability to observe and distinguish product quality by smell, taste, and appearance.
Regular availability and compliance with attendance rules.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline or termination when appropriate.
Plan and direct Food and Beverage Department administration and planning to meet daily operational needs.
Describe, assign, and delegate responsibility and authority for food and beverage sub-departments, including room service, restaurants, banquets, kitchens, and stewarding.
Develop, implement, and monitor operating schedules for food and beverage sub-departments to achieve profitable results.
Participate with Food and Beverage managers in creating menus designed to attract a predetermined customer market.
Control food, beverage, and labor costs in accordance with Crescent standards.
Comply with State, Federal, and Corporate requirements pertaining to serving alcoholic beverages.
Assist managers in establishing and achieving profit objectives and standards for food quality, service, cleanliness, merchandising, and promotion.
Review and evaluate guest satisfaction at restaurants and banquet services; recommend operating and marketing policy changes when sales or market conditions indicate a need.
Develop management tools such as budgets, forecasts, purchase specifications, recipes, portion specifications, menu abstracts, and food production controls.
Evaluate associate performance and encourage improvement; plan and administer departmental training and development.
Communicate clearly with staff verbally and in writing.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.
Treat guests and associates courteously and respectfully, maintain professionalism, and serve as a guest-relations ambassador.
Meet or exceed hotel standards for work procedures, dress, grooming, punctuality, and attendance; adapt to changes, learn or improve skills, solve routine problems, and ask for help when needed.
Follow hotel security policies and procedures, including key controls, safe lifting, chemical use, and reporting safety hazards and concerns.