Director of Food and Beverage

Sage Hospitality•Estes Park, CO

11d•$130,000 - $140,000

About The Position

The Director of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Requirements

High school education or equivalent.
Minimum of seven years' experience as a General Manager or F&B Director
Proven ability to lead a team, manage financials, and create strong culture.
Genuine desire to provide thoughtful hospitality and take care of others.
Financial fluency as it pertains to P&L management, labor targets, food & beverage cost, budgeting, and reporting.
Proficient in Google Workspace or Microsoft Office, POS systems, inventory systems, and labor scheduling platforms.
Basic knowledge of beverage.
Must be fluent in oral and written English.
Must have vision, ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions.
Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.
Continuous standing -during preparation, during service hours or during expediting.
Must have moderate hearing to hear customers, supervisors, and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

Responsibilities

Showcase an inherent desire to take care of others.
Lead, mentor, and inspire outlet Managers, Banquet Managers, and Supervisors across all F&B operations.
Develop and manage annual budgets, P&L statements, forecasts, and financial targets for all F&B outlets.
Hire, develop, and mentor the management team
Regularly review financial performance with managers, ensuring each outlet contributes to overall profitability.
Maintain an open, collaborative relationship with the Executive Chef and Culinary team to ensure cohesion and shared accountability.
Oversee planning and execution of large-scale banquets, private dining, and catered events.
Partner with Sales & Events team to customize offerings and deliver flawless guest experiences.
Ensure that the hourly staff is adhering to hospitality standards, service standards, and company standard operation procedures at all times.
Cultivate a fun, friendly, positive work environment for all staff, modeling behaviors of kindness, empathy, hard work, and diligence.
Help open and close the restaurant, managing the floor approximately five shifts per week.
Respond to staff inquiries, comments, and grievances in a timely and professional manner.
Display a strong sense of awareness, perpetually listening and observing ways to enhance guest experience and maintain and improve service standards.
Move with urgency, maximizing efficiency to deliver world-class hospitality and service to guests.
Assist the entire restaurant team in service execution; greet guests at the door, greet tables, deliver water, deliver drinks, deliver food, clear and reset tables, work the host stand, work expo, etc.
Remain attentive to guests throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times.
Ability to multi-task and stay organized under high-pressure situations in order to take care of multiple tables, sections, guests, and staff.
Responds to guest inquiries and comments in person and on phone by providing timely and knowledgeable information.
Presents a clean and professional appearance at all times.
Maintains a friendly, cheerful and courteous demeanor at all times.
Performs other duties as assigned.

Benefits

Eligible to participate in Sage bonus plan
Unlimited paid time off
Medical, dental, & vision insurance
Eligible to participate in the Company’s 401(k) program with employer matching
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Paid FMLA leave for up to a period of 12 weeks
Employee Assistance Program
Great discounts on Hotels, Restaurants, and much more.
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral