Dir F&B-250 BU EX

Crescent Careers•Huntsville, AL

About The Position

Directs and organizes 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 role reports to the General Manager and oversees the administration, planning, and operation of the department and its sub-departments, including room service, restaurants, banquets, kitchens, and stewarding. The Director establishes operational schedules, cost controls, menus, profit objectives, quality standards, and training and development programs. The role evaluates guest satisfaction and associate performance, communicates expectations, and ensures compliance with applicable alcohol-service requirements and company standards. The position also requires regular availability, professional interactions with guests and associates, and adherence to hotel work, safety, and security policies.

Requirements

Ability to communicate in English.
Self-starting personality and an even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests.
Willingness to assist co-workers and work as a team player.
Considerable skill in performing complex mathematical calculations accurately.
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 enter information using a moderately complex computer system.
Ability to assess product quality by smell, taste, and appearance.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, maintain open communication, and recommend discipline or termination when appropriate.
Plan and direct the administration and planning functions of the Food and Beverage Department 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 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.
Implement effective controls for food, beverage, and labor costs in accordance with Crescent standards.
Comply with State, Federal, and Corporate requirements for 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 in restaurants and banquet services, and recommend operating or marketing policy changes when circumstances indicate a need.
Develop management tools such as budgets, forecasts, purchase specifications, recipes, portion specifications, menu abstracts, and food production controls.
Evaluate associate performance continuously and encourage improvement.
Plan and administer departmental training and development to provide well-trained associates at all levels.
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.
Maintain professional, courteous, and respectful interactions with guests and associates.
Meet hotel standards for work procedures, dress, grooming, punctuality, and attendance; adapt to changes and seek help when needed.
Follow hotel safety and security policies, including key control, safe lifting, chemical use, and reporting hazards and safety concerns.