Director of Food & Beverage

Ballantyne Golf Resort•Charlotte, NC

40d

About The Position

The Director of Food and Beverage is a hands on manager that directs and coordinates the day-to-day operations and management of all food and beverage departments, maintaining established operational standards and maximizing profits for the hotel. Departments and areas the Director manages include The Gallery Restaurant and kitchen, banquet kitchen, in room dining, the Banquets Department and the Meeting & Events Department.

Requirements

Associates degree in hospitality field preferred
Previous hotel management experience
Basic computer skills using Microsoft Office (e.g., Excel, Word and Outlook)
Ability to speak, understand, read and write the English language
Excellent verbal and written communication skills
Ability to multi-task in a fast paced environment
Ability to apply appropriate resolution to stressful and emergency situations
Ability to be on-call 24/7
Ability to sit, stand, walk, talk, hear, listen, reach, grasp and perform repetitive motions
Ability to push, pull, lift, carry or otherwise move up to 10 lbs.
Ability to work a flexible schedule, including nights, weekends, and holidays

Nice To Haves

The Luxury Collection brand experience preferred

Responsibilities

Inspects and tastes prepared foods at F&B outlets on a daily basis to ensure ingredients, presentation and recipes meet standards.
Develops new menu items and sets pricing, keeping in tune with the market.
Improves existing practices and services both in the front and back of the house.
Ensures hotel is in compliance with all federal, state and local laws, including OSHA, wage & hour and health department.
Follows company policies and procedures and is able to communicate them effectively to subordinates.
Formulates short- and long-term operational and financial plans for the food and beverage department.
Communicates financial information to the General Manager on a daily basis, including up-to-date budget information and revenue growth programs.
Prepares the annual F&B operations budget.
Achieves budgeted revenues, controls costs (e.g., labor, food, maintenance) and maximizes profitability related to the facility operations.
Ensures proper procedures for handling of financial transactions and credit control.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Takes an active role in sales and marketing by surveying market to determine guests' needs, creating special menus for catered events to increase sales and developing innovative ideas to increase average checks, covers and liquor sales in restaurant.
Aggressively recruits and staffs department using company hiring standards (i.e., behavioral questioning, reference checks, evaluations and team interviews).
Conducts regular F&B meetings, providing objective and constructive feedback to employees. Takes time to listen to employee concerns and deals with any challenges in a timely manner.
Conducts and/or schedules training classes relating to safety, proper procedures and service guidelines.
Maintains constant communication between departments and keeps other departments informed about special programs and events.
Fulfills Manager on Duty (MOD) shifts.