Director of Food & Beverage

Otesaga Hotel.•Cooperstown, NY

25d

About The Position

The Director of Food & Beverage coordinates, supervises, and directs all front-of-house food and beverage operations, including banquets and outlets. This hands-on leader sets and maintains high service standards while managing a profitable department and fostering team performance and development. The role is accountable for the division’s profit and loss and guest service scores, and works with other department heads to address food and beverage matters.

Requirements

At least 3 years of experience as a Director of Food & Beverage.
Experience overseeing banquet operations and multiple outlets.
Proven ability to lead and motivate management teams to accomplish objectives and meet goals.
Ability to maintain an approachable, supportive leadership style while holding staff accountable.
Open availability to work varying days and hours as the operation requires.
Proficiency in POS programming and reporting.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to multitask and prioritize departmental functions to meet deadlines.

Nice To Haves

Luxury hotel experience is preferred but not required.

Responsibilities

Guide and inspire team performance and mentor managers, supervisors, and team members in the Food & Beverage Division, including banquets and outlets.
Build team capability, knowledge, and resources to meet short- and long-term business objectives.
Interview, train, supervise, counsel, schedule, and evaluate staff; oversee new hires and team training.
Manage operational coverage, workload, and resource distribution within and across teams.
Oversee the guest experience to exceed luxury hotel expectations, and direct food and beverage activities to maintain quality and service standards and maximize profits through customer service.
Communicate sincerely and demonstrate a genuine desire to serve.
Be accountable for Food & Beverage Division profit and loss and guest service scores.
Implement controls for food, beverage, and labor costs, and oversee monthly liquor inventories.
Keep other department heads informed of food and beverage issues.
Coordinate and monitor loss-prevention activities in the department.
Organize and conduct regular department meetings.
Monitor service and product quality; cooperate in menu planning and preparation.
Ensure timely purchasing of food and beverage items within budget allocation.
Ensure compliance with New York State liquor laws, health and sanitation regulations, and departmental standard operating procedures.
Conduct or attend required meetings, including BEO and manager meetings.
Maximize productivity, identify problem areas, and assist with implementing solutions.
Perform other duties as requested by management.