Director of Food & Beverage

Omni Hotels & Spas•Fort Worth, TX

1d•Onsite

About The Position

This role involves overseeing various aspects of food and beverage operations, including inventory control, cost management, production planning, and quality assurance. The Director will mentor staff, develop action plans to address cost variances, and ensure adherence to recipes, portion sizes, and sanitation standards. Key responsibilities include monitoring waste, ensuring proper food storage, maintaining buffet and banquet setups, and upholding service standards. The position also requires collaboration with Sales and Catering leadership and performing other duties as assigned by senior management. Omni Hotels & Resorts is an equal opportunity employer.

Requirements

Minimum of five years experience as a food and beverage leader in a luxury hotel.
Must have a four-year college degree.
Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
Strong computer and technical skills to include Micros and on-line purchasing systems.
Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
Demonstrated ability to mentor and develop growing talent for the company.
Demonstrated ability to handle progressive discipline/coaching discussions.
Proven ability to engage associates at all levels.
Demonstrated ability to work with Sales and Catering leadership.
Must meet standards of appearance.
Candidate must be able to work in a fast paced environment and be able to handle multiple priorities.
Candidate must have extensive hands-on food and beverage knowledge and experience including multiple outlets, banquets, and P&L responsibilities.

Nice To Haves

This individual must be willing to work flexible hours as needed during busy times and high profile events.

Responsibilities

Review daily high cost item inventory control sheets and food cost comparison to potential.
Provide mentorship and guidance to Leaders in Development.
Develop action plans if food cost is off target.
Review production planning to forecasted covers.
Review production planning for Banquets and check banquet reconciliation daily.
Review and maintain other expense control sheets as well as missing check reports.
Review abstract trends of daily specials, appetizers, desserts, side orders in percent to total covers and compare to production sheets.
Review cover counts against sales goals.
Compare average checks and develop action plans if average check falls below budget.
Monitor stations to ensure they are working with production sheets and producing listed amounts.
Ensure amounts are sufficient for forecasted covers.
Make sure cooks follow recipes and that food for banquets is not overproduced.
Stream-line coordination of Food and Beverage products served in Banquets.
Check portions for size as established in menu item recipes.
Check that food products meet purchasing specifications.
Check that there is no free pouring of liquor.
Ensure plates meet specifications and pictures.
Ensure specials served have price value relationship.
Check pick-up time for service personnel.
Check that food items in kitchen area are properly stored.
Ensure that sanitation standards are met (local Health Code Requirements).
Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
Ensure quality in employee's meal product.
Ensure buffets and coffee breaks set ups, table tops and uniforms for banquets.
Ensure service to all guests follows established standards, is consistent, efficient and courteous.
Perform any other duties required by senior management.