Director of Food and Beverage

Lodging Dynamics•Miami Beach, FL

About The Position

The Director of Food and Beverage organizes and manages the daily operations of the hotel’s Food & Beverage departments, including the Kitchen, Banquet Operations, Restaurant, Room Service, and Bar. The role maintains established quality and service standards while maximizing profits and guest satisfaction. It develops and maintains a strong team environment, emphasizing associate satisfaction and prompt, courteous, and accurate service. The Director supervises food preparation across food outlets and shifts, ensuring high standards for food handling, quality, consistency, and presentation. The position oversees staffing, labor costs, budgets, purchasing, invoices, payroll, inventories, and financial performance. It is responsible for hiring, training, developing, evaluating, and managing employees, as well as coordinating restaurant and banquet service, responding to guest concerns, and ensuring compliance with company, brand, franchise, and applicable legal and safety requirements. The Director also fulfills Manager on Duty shifts and performs other related duties as assigned. The work environment may include exposure to extreme indoor heat, general physical hazards, and toxic or caustic chemicals. The employer is an Equal Employment Opportunity employer and states that employment decisions are made without discrimination or harassment.

Responsibilities

Organize and manage daily operations across the Kitchen, Banquet Operations, Restaurant, Room Service, and Bar.
Schedule direct reports to maintain proper staffing levels and monitor daily labor costs against labor standards.
Ensure the restaurant follows brand or hotel franchise standards, and inspect outlet cleanliness and pre- and post-shift side work.
Conduct pre-shift meetings to communicate daily events and specials.
Maintain food and beverage quality and guest-service standards, and resolve guest complaints and requests.
Assist Sales and Banquet staff with banquets, social parties, and special events; coordinate with the Sales Office to ensure function details are completed properly.
Supervise banquet service through completion and ensure proper posting of banquet charges.
Monitor expenses, develop the annual operating budget, and develop short- and long-term financial operating plans.
Requisition food and equipment with appropriate specifications, quantities, and quality descriptions; ensure invoices are accurate and paid on time.
Manage hiring, training, development, discipline, performance evaluations, and termination of employees; recruit using company hiring standards.
Approve time records and time-off requests, submit department payroll, and conduct tip pay-outs.
Analyze guest feedback and financial reports, monitor restaurant performance, and initiate corrective action as needed.
Conduct monthly inventories and manage programs to reduce breakage and loss of china, glass, and silver.
Promote sales and customer satisfaction through employee incentive plans and other programs.
Maintain open communication with employees, departments, and management; attend mandatory meetings and team meetings.
Conduct training on safety, security, department procedures, and service guidelines.
Complete required paperwork and ensure compliance with federal, state, and local laws, brand and franchise requirements, and company policies and procedures.
Fulfill Manager on Duty shifts.
Maintain a professional appearance and wear appropriate uniform or attire in accordance with company standards.
Follow established safety and emergency procedures, complete required company training and compliance courses, and perform other related duties as assigned.