Director of Food and Beverage

The Sagamore Resort•Bolton Landing, NY

56d•Onsite

About The Position

The Sagamore Resort in Lake George, NY is seeking a dynamic leader to direct our Food and Beverage program. Summary: Directs and coordinates activities & finances of culinary, stewarding, banquets, set up and restaurants, at resort by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following: Cost · Analyzes information concerning facility operation such as daily food sales, cover counts, and labor costs to prepare budget and to maintain cost control of facility operations. · Inspects and tastes prepared foods to maintain quality standards and sanitation regulations. · Develop an on going and effective cost management program. · All cost indicators (food, beverage, payroll, operating expenses) are within budget. · Review Production Planning and submit to forecasted covers, monthly. · Control, review and maintain other expenses. · Insure purchasing/receiving procedures for operating supplies are followed at all times. · Month end inventories for Food and Beverages, yearly inventories for china/glass/silver. · Coordinate with controller and general manager yearly financial and marketing plans for division. Sales Related · Review abstracts (breakfast, lunch, dinner and banquet) In regard to sales trends check averages. · Develop holiday and theme programs. Service Related · Ensure that the front of the house service is consistent in delivering the best guest experience expected. · Oversee training of the service team is timely to prepare all team members for the job that is expected of them. · Review scheduling to ensure proper service levels and server to guest ratios are met · Attends all meetings as required, ensures direct reports hold and attend necessary meetings · Observe and review all guest feedback from GuestRevu, dining outlet nightly reports, social media platforms · Correspond with all guest requests, complaints, inquiries in a timely manner · Perform annual & on-going performance reviews · Ensure that Leadership over the Executive Chef for efficient, distinctive world-class food production, product utilization, staffing, equipment maintenance and supplies, service. · Monitor and critique the quality, consistency and presentation of our food products. · Check all food and beverage portions for size as established in menu item recipe and photo. · Quality control of all Food and Beverage products and services. · Ensure that sanitation standards are met (local Health Code Requirements). · Ensure that the following meet predefined specifications (where applicable): WOW Factor Center of the Plate Desert Presentation Beverage displays Menu design and layout Control · Review Daily Sales Reports for accuracy. · Evaluate technology that will assist with this area and make recommendations. Personnel · Ability to select, train and motivate team while being sensitive to diverse cultures and people. · Seasonal staffing for domestic and internationals. Work with HR on H2b and J1 recruiting · Ensure that measurable goals are set and achieved. Payroll/Scheduling · Review daily forecast/actual volume in covers. · Identify and implement better budget methods for efficiency and reduction of payroll costs. · Monitor time and attendance daily (Unifocus) General · Reflect at all times well-groomed appearance and impeccable manners and must communicate effectively across all customer function requirements to appropriate hotel sections so as to ensure proper customer service. · Ensure service to all guests’ follows established standards, is consistent, efficient and courteous. · Know emergency procedures (including CPR) and work to prevent accidents. · Know and adhere to all liquor liability laws. · Know and adhere to all company policy and procedure. · Perform any other duties required by Resident Manager. · Completes and provides feedback session in relation to the annual associate opinion survey. · Support Housekeeping and maintenance efforts for well-maintained premises. · Maintain trade contacts of similar quality standards to keep up with trends. · Must have enthusiasm in meeting people in general hospitality. · Have a high desire for improving quality as a whole with a constant search for new ideas and create positive public relations thus generating articles in news media/magazines and other means of communication. Hotel Specific Primary Tasks: Maintains good relationships with all departments

Responsibilities

Analyzes information concerning facility operation such as daily food sales, cover counts, and labor costs to prepare budget and to maintain cost control of facility operations.
Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
Develop an on going and effective cost management program.
All cost indicators (food, beverage, payroll, operating expenses) are within budget.
Review Production Planning and submit to forecasted covers, monthly.
Control, review and maintain other expenses.
Insure purchasing/receiving procedures for operating supplies are followed at all times.
Month end inventories for Food and Beverages, yearly inventories for china/glass/silver.
Coordinate with controller and general manager yearly financial and marketing plans for division.
Review abstracts (breakfast, lunch, dinner and banquet) In regard to sales trends check averages.
Develop holiday and theme programs.
Ensure that the front of the house service is consistent in delivering the best guest experience expected.
Oversee training of the service team is timely to prepare all team members for the job that is expected of them.
Review scheduling to ensure proper service levels and server to guest ratios are met
Attends all meetings as required, ensures direct reports hold and attend necessary meetings
Observe and review all guest feedback from GuestRevu, dining outlet nightly reports, social media platforms
Correspond with all guest requests, complaints, inquiries in a timely manner
Perform annual & on-going performance reviews
Ensure that Leadership over the Executive Chef for efficient, distinctive world-class food production, product utilization, staffing, equipment maintenance and supplies, service.
Monitor and critique the quality, consistency and presentation of our food products.
Check all food and beverage portions for size as established in menu item recipe and photo.
Quality control of all Food and Beverage products and services.
Ensure that sanitation standards are met (local Health Code Requirements).
Ensure that the following meet predefined specifications (where applicable): WOW Factor Center of the Plate Desert Presentation Beverage displays Menu design and layout
Review Daily Sales Reports for accuracy.
Evaluate technology that will assist with this area and make recommendations.
Ability to select, train and motivate team while being sensitive to diverse cultures and people.
Seasonal staffing for domestic and internationals. Work with HR on H2b and J1 recruiting
Ensure that measurable goals are set and achieved.
Review daily forecast/actual volume in covers.
Identify and implement better budget methods for efficiency and reduction of payroll costs.
Monitor time and attendance daily (Unifocus)
Reflect at all times well-groomed appearance and impeccable manners and must communicate effectively across all customer function requirements to appropriate hotel sections so as to ensure proper customer service.
Ensure service to all guests’ follows established standards, is consistent, efficient and courteous.
Know emergency procedures (including CPR) and work to prevent accidents.
Know and adhere to all liquor liability laws.
Know and adhere to all company policy and procedure.
Perform any other duties required by Resident Manager.
Completes and provides feedback session in relation to the annual associate opinion survey.
Support Housekeeping and maintenance efforts for well-maintained premises.
Maintain trade contacts of similar quality standards to keep up with trends.
Must have enthusiasm in meeting people in general hospitality.
Have a high desire for improving quality as a whole with a constant search for new ideas and create positive public relations thus generating articles in news media/magazines and other means of communication.
Maintains good relationships with all departments