Director of Food & Beverage - Philadelphia

Hotel•Philadelphia, PA

About The Position

The Director of Food and Beverage reports to the Property Operations Executive and is responsible for administration, operation and direct management of the Food and Beverage department while also achieving revenue, income objectives, and customer service objectives. This role establishes departmental policies and procedures; develops and monitors departmental budget(s) to ensure profitable operation of the food and beverage departments as well as minimize operating expenses. The Food and Beverage Leader will create and foster an environment that supports and rewards Team Members for providing an exciting environment and World Class Service.

Requirements

Ability to analyze and interpret restaurant, banquet and entertainment operational results.
Ability to solve complex problems.
Ability to perform assigned duties under pressure.
Knowledge of sanitation laws and health regulations and applicable OSHA regulations.
A variety of tasks and deadlines requires irregular work schedule.
Ability to perform assigned duties in an interruptive environment.
Accuracy in completing assigned duties in a timely manner.

Nice To Haves

Preferred, five (5) to seven (7) years of experience in restaurant management and supervision in a fine dining facility.
Preferred, four (4)-year degree in related fields or equivalent work experience.
Must have the ability to secure and maintain licensure as required by any applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards.

Responsibilities

Preparing, planning and budgeting for the Food and Beverage Department.
Ensure the safety and security of guests and team members.
Manage processes and programs to control and reduce loss time injuries.
Responsible for recruiting, hiring, training and performance management across all functional areas/departments in Food and Beverage.
Delegate authority and assigns responsibilities.
Facilitate problem solving and evaluation.
Manage cost of goods sold at the designated budgeted levels and below.
Monitor and adjust performance and product offering to local competition.
Meet with department leadership as needed.
Other duties as assigned.