Director of Food & Beverage

EOS Hospitality•Harwich, MA

4h•$145,000 - $165,000•Onsite

About The Position

The primary responsibility of the Director of Food and Beverage is to direct and organize services of the resort's food and beverage (including but not limited to the all restaurants and dining outlets, in-room dining, and special events) according to resort brand standards and in the resort’s continuing effort to deliver outstanding guest service and financial profitability.

Requirements

Minimum 8–10 years of progressive F&B leadership experience, including at least 5–7 years in a director-level or multi-outlet leadership role
Experience in a luxury resort, hotel, or fine-dining environment (Forbes, AAA Five Diamond, or comparable rated property)
Demonstrated knowledge of Forbes Travel Guide service standards.
Proven track record managing multiple concurrent outlets (fine dining, casual/poolside, banquets/events, in-room dining, bar/lounge)
Extensive spirits, beer and wine expertise
Experience operating in a seasonal or high-volume-swing business, scaling teams up and down efficiently
Demonstrate natural leadership and management qualities with positive team-building.
Experience managing a diverse, multicultural workforce, including international staff (J-1/H-2B visa program experience a plus)
Knowledge of food cost, beverage cost, and labor cost control
Familiarity with inventory management, purchasing, and vendor/supplier relationships
Experience with POS and scheduling systems (UKG/WFM or Hotel Effectiveness experience a plus)
Knowledge of Massachusetts health, safety, and liquor licensing regulations
Ability to have a flexible schedule according to operational needs.

Nice To Haves

Bachelor's degree from an accredited institution in Food Service Management, Hospitality, Business Administration, or a related field preferred
J-1/H-2B visa program experience a plus

Responsibilities

Oversees the management of all restaurants, bars, banquet and catering events, in-room dining to include, but not limited to, guest service standards and initiatives, product quality, cost controls, and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement, and meeting participation and facilitation.
Manage food & beverage financials, budget, forecast and training to include sustaining our Forbes 5-star rating
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
Monitor and assess product and service and satisfaction trends, evaluate and address issues, and make improvements accordingly.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage services and maximize overall revenue.
Ensure employees have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies, and knowledge of resort and local area.
Recruit, interview, and train team members.
Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories and keep inventory records.
Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.