Director of Food & Beverage

Charlestowne Hotels•Hendersonville, NC

13d

About The Position

The Director of Food and Beverage is responsible for bringing Kanuga’s food and beverage philosophy to life while maintaining a profitable department that delivers high-quality products and exceptional service. The role promotes business, fosters a positive work environment with low turnover, manages revenue and payroll budgets, and meets productivity goals while providing fine dining service. The dining philosophy is grounded in Inclusive Nourishment, Sustainable Provisions, and Gracious Hospitality, with meals serving as opportunities for community building, spiritual enrichment, and respect for the Earth. The Director oversees food and beverage operations across dining outlets and banquet and catering events. Responsibilities include budgeting, monitoring financial performance and costs, ensuring compliance with applicable regulations, developing and training employees, maintaining service and product standards, and coordinating with the General Manager and Director of Sales to provide an exceptional guest experience.

Requirements

College degree.
Five or more years of related experience in a food and beverage capacity.
Strong verbal and written communication skills.
Significant attention to detail.
Complete understanding of NOI profitability and budget goals.
Knowledge of food and beverage preparation techniques, state health department rules and regulations, and state liquor laws and regulations.
Required computer skills.
Excellent guest service skills.
Demonstrated commitment to diversity and success working with diverse constituencies to support an inclusive environment.
Strong interpersonal skills, including the ability to listen well and demonstrate sensitivity to and respect for individual needs.

Nice To Haves

Experience with hotel information systems is preferred.

Responsibilities

Monitor industry trends and take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as needed.
Work with the General Manager and Director of Sales to provide an exceptional guest experience across dining outlets and banquet and catering events.
Prepare the food and beverage budget and monitor department performance.
Work with the General Manager and keep them informed of food and beverage issues.
Coordinate and monitor loss prevention, conduct monthly inventories, and investigate cost variances against budget.
Comply with local liquor laws and health and sanitation regulations.
Interview front-of-house food and beverage candidates and follow hiring approval standards.
Conduct daily shift meetings and monthly departmental meetings, and ensure ongoing guest service training and compliance with SOPs and appearance standards.
Conduct or attend required meetings, including pre-event and post-event meetings.
Provide employees with the training, tools, and work environment needed to deliver an exceptional fine dining experience.
Develop and implement strategies and practices that support employee engagement.
Conduct inspections of food seasoning, portions, and appearance to maintain product consistency.
Prepare and submit required reports on time.
Create an unforgettable dining experience in the restaurant and banquet facilities.
Treat guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Participate in required hotel meetings and training.
Maintain the hotel’s personal appearance and grooming standards.
Promote productivity, identify problem areas, and assist in implementing solutions.
Handle problems effectively and build a positive departmental culture by anticipating, preventing, identifying, and resolving issues.
Perform other duties as requested by management.