Director of Food & Beverage
About The Position
The Director of Food & Beverage directs and organizes the Food and Beverage Department to maintain high standards of food and beverage quality, service, and merchandising while maximizing hotel profitability. The role plans and administers department operations, oversees the food and beverage sub-departments, and works with managers to meet financial, quality, guest-satisfaction, and service objectives. The position involves hiring, training, evaluating, and supporting associates; establishing schedules and responsibilities; contributing to menu development; controlling food, beverage, and labor costs; and ensuring compliance with requirements for serving alcoholic beverages. The Director reviews guest satisfaction and recommends operating or marketing changes when sales or service indicate a need. The role requires effective communication with guests, colleagues, and internal and external customers; a professional manner; teamwork; strong mathematical skills; comfort using a moderately complex computer system; the ability to move throughout food and beverage areas and hospitality suites; and the ability to assess product quality by smell, taste, and appearance.
Requirements
- Ability to communicate in English.
- Self-starting personality and an even disposition.
- Maintain a professional appearance and manner.
- Ability to communicate effectively with guests.
- Willingness to help coworkers and work as part of a team.
- Considerable skill in performing complex mathematical calculations accurately.
- Ability to deal effectively with internal and external customers, including using patience, tact, and diplomacy to defuse anger, gather accurate information, and resolve conflicts.
- Ability to move throughout food and beverage areas and hospitality suites and continuously perform essential job functions.
- Ability to access and accurately enter information using a moderately complex computer system.
- Ability to assess product quality by smell, taste, and appearance.
Responsibilities
- Direct and organize Food and Beverage Department activities to maintain quality, service, and merchandising standards and maximize hotel profitability.
- Interview, hire, train, recommend performance evaluations, resolve problems, maintain open communication, and recommend discipline or termination when appropriate.
- Plan and direct department administration and operations to meet daily needs.
- Describe, assign, and delegate responsibilities and authority across food and beverage sub-departments, including room service, restaurants, banquets, kitchens, and stewarding.
- Develop, implement, and monitor operating schedules for food and beverage sub-departments to achieve profitable results.
- Work with Food and Beverage managers to create menus intended to attract a predetermined customer market.
- Implement effective controls for food, beverage, and labor costs in accordance with Crescent standards.
- Follow applicable state, federal, and corporate requirements for serving alcoholic beverages.
- Assist managers in establishing and achieving profit objectives and standards for food quality, service, cleanliness, merchandising, and promotion.
- Review guest satisfaction in restaurants and banquet service and recommend operating or marketing policy changes when sales are declining or stagnant.
Benefits
- Highly competitive compensation.
- An exceptional benefit plan for eligible associates and their family members.
- 401(k) matching program for eligible associates.
- Discounts at Crescent-managed properties in North America for associates and their family members.
- Discounts at Marriott brand properties worldwide.
- Health and wellness programs.
- Learning and development opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Director
Education Level
No Education Listed
