Director of Food & Beverage

Otesaga Hotel.•Cooperstown, NY

15h•$95,000 - $115,000

About The Position

The Director of Food & Beverage coordinates, supervises, and directs all Front of House food and beverage operations, including banquets and outlets. This hands-on leader maintains high service standards and a profitable department while engaging, developing, and leading teams to meet business goals. The role oversees guest experience, department operations, staffing, costs, compliance, and service and product quality.

Requirements

At least 3 years of experience as a Director of Food & Beverage.
Experience overseeing banquet operations and multiple outlets.
Proven ability to lead and motivate management teams to accomplish objectives and meet goals.
Ability to maintain an approachable, supportive leadership style while holding staff accountable.
Open availability to work varying days and hours as required by the operation.
Proficiency in POS programming and reporting.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to focus on productivity, identify problem areas, and assist in implementing solutions.

Nice To Haves

Luxury hotel experience.

Responsibilities

Guide and inspire team performance and mentor managers, supervisors, and team members across banquets and outlets.
Build team capability, knowledge, and resources to meet short- and long-term business objectives.
Interview, train, supervise, counsel, schedule, and evaluate staff; oversee onboarding and ongoing team training.
Manage operational coverage, workload, and resource distribution within and across teams.
Oversee guest experience to exceed luxury-hotel expectations and provide sincere, service-oriented communication.
Direct and organize Food & Beverage department activities to maintain quality and service standards and maximize profits.
Be accountable for Food & Beverage profit and loss and guest service scores.
Implement controls for food, beverage, and labor costs; oversee monthly liquor inventories.
Work with other department heads and keep them informed of Food & Beverage issues.
Coordinate and monitor loss-prevention activities in the Food & Beverage department.
Organize and conduct regular department meetings and attend required meetings, including BEO and manager meetings.
Monitor service and product quality and cooperate in menu planning and preparation.
Ensure timely purchasing of Food & Beverage items within budget allocation.
Ensure compliance with New York State liquor laws, health and sanitation regulations, and departmental SOPs.
Perform other duties as requested by management.