Director of F&B

DRIFTWOOD HOSPITALITY MANAGEMENT•Cocoa Beach, FL

21h•Onsite

About The Position

The Director of Food & Beverage manages the direction and organization of all activities and services of the Food & Beverage Division, ensuring that outlets and events operate successfully in accordance with hotel standards. The role fosters a dynamic atmosphere and rewarding experience for guests and Team Members while delivering profitable results for owners and investors. The position oversees food and beverage sales, labor costs, profitability, pricing analysis, marketing input, competitive analysis, department controls, inquiries, group and banquet coordination, staffing, schedules, inventory, safety, service culture, and training. The hotel operates 24 hours a day, seven days a week, and operational demands may require variations in shift days, starting times, and weekly hours.

Requirements

At least 5 years of Food & Beverage leadership experience running multiple outlets.
Experience leading a team of leaders in a service-excellence-focused environment.
Food & Beverage experience in a hotel, resort, or fine-dining establishment.
Knowledge of operating budgets, revenue, labor, inventory systems, and costs.
Knowledge of bar wine and spirits, cocktail-program development, and wine lists.
Excellent written and verbal communication skills.
Commitment to excellence and high standards.
Ability to work with all levels of management.
Strong organizational, problem-solving, and analytical skills.
Good judgment and the ability to make timely, sound decisions.
Creative, flexible, and innovative team player.
Excellent problem-resolution and consultative-sales skills.
Proven ability to handle multiple projects and meet deadlines.
Strong interpersonal skills.
Versatility, flexibility, and willingness to work enthusiastically amid changing priorities.
Ability to regularly stand for long periods, walk, talk, listen, bend or twist, and use hands to handle, control, or feel objects, tools, or controls.
Ability to regularly lift and/or move 10–45 pounds and repeat the same movements.

Responsibilities

Achieve budgeted food and beverage sales, labor costs, and profitability.
Analyze Food & Beverage prices in relation to the competition in a timely manner.
Participate in and provide input toward Food & Beverage marketing.
Conduct competitive analysis every six months by gathering information such as banquet kits and room rental rates.
Develop and maintain department control procedures.
Handle Food & Beverage inquiries and ensure same-business-day follow-up.
Coordinate with large-group meeting and banquet planners on requirements and available services and facilities, including proposals, contracts, and estimated and actual function statements.
Include the Chef in food-related discussions for banquets or conferences.
Manage staff, staff complaints, and disciplinary procedures.
Develop strategies to improve staff performance and guest service scores.
Ensure communication is open, concise, constructive, and timely.
Oversee receiving deliveries for stock and inventory as needed.
Maintain a safe, orderly, and sanitized establishment.
Report stock shortages, including variables such as glasses and equipment.
Liaise with the General Manager about liquor stocks, costs, and spillage.
Participate as a management-team member in decision-making and attend required meetings.
Delegate work and determine operational methods for staff throughout the shift.
Oversee daily and shift schedules, making changes as needed for business needs and budget.
Maximize revenue from sales opportunities.
Support service culture and training programs, and conduct hotel-brand-related training.
Ensure a safe and productive work environment.