Director of Food and Beverage

Boardwalk IG Management LLC•Yountville, CA

12d•Onsite

About The Position

The Food & Beverage Director is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets (Restaurant, Room Service, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. The Food & Beverage Director is responsible for continually working towards improving sales revenues to meet or exceed budget, directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing the team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction.

Requirements

Bachelor’s degree required
Previous experience in luxury and/or independent hotel required
Holds and maintains applicable certification requirements for position to include: Food Handlers Alcohol Awareness CPR and First Aid
Extensive experience in restaurant bar banquet catering in room dining and kitchen management required.
Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data and basic arithmetic functions. Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control

Responsibilities

Responsible for organizing, directing, supervising and assisting in the preparation and service of all food and beverage departments and outlets.
Expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Supervise all F&B associates.
Respond to guest complaints in a timely manner.
Prepare the F&B budget and monitor department performance.
Participate in menu planning and preparation.
Participate in the hiring process of the departments and outlets.
Ensure the cleanliness sanitation and safety in the kitchens service stations FOH BOH work and storage areas while minimizing waste and maximizing cost/production ratio.