Director of Food & Beverage

Grand Bohemian Mountain Brook•Mountain Brook, AL

10d

About The Position

The overall objective and purpose of the Food and Beverage Director position are to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The incumbent is responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food & Beverage Department in support of the mission, core values, standards, and goals established by the company.

Requirements

Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals
Advanced level of written, verbal, and interpersonal communication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize and organize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data, and basic arithmetic functions
Bachelor’s degree in Business or related training equivalent - required
6+ years of relevant work experience in similar scope and title – required
Experience within luxury brand/markets – required

Responsibilities

Monitor and control payroll and other expenses
Create and adhere to F&B budgets
Create a schedule utilizing forecasting and scheduling tools to provide maximum efficiency and labor savings
Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
Participate in weekly department head meetings, Event Order meetings, and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction.
Analyzes trends, prepares critical measurements, develops the F&B business plan; addresses customers, profits, associates, and markets with the hotel management team; implements production, productivity, quality, and guest-service strategies, designs systems solve problems; implements change
Implements food and beverage financial strategies by anticipating requirements, trends, and variances; develops budgets and capital expenditure plans; develops action plans, measures and analyzes results, initiates corrective actions, minimizing the impact of variances
Approves menus by consulting with executive chef, beverage manager, room service manager, and banquet managers; reviews potential F&B menus; evaluates popularity of past menu options and availability of seasonal food ingredients and wines; anticipates food and beverage consumption and estimates the cost of ingredients; minimizing waste; approving orders with suppliers; monitors the evaluation of the quality of product
Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Keeps F&B equipment operating by enforcing adherence to operating instructions
Maintains safe, secure, legal, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitors conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand guest service requirements.
Maintain the integrity of Company proprietary information and protect Company assets
All other duties as assigned, planned or un-planned