Director of Food & Beverage

NDM Hospitality Services•Glen St. Mary, FL

1d•Onsite

About The Position

We are looking for a Food & Beverage Director to join our team! Are you ready for an amazing, thrilling, fast-paced career in hospitality? Are you looking to enhance your talents and grow in the industry? We have an open opportunity to provide you with an amazing future as a part of our team. The Director of Food and Beverage directs and oversees all aspects of the property's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Identifies marketing opportunities to promote food and beverage products.

Requirements

High school diploma or GED; 6 years experience in food & beverage management, culinary, event management, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
5 years experience in the food and beverage, culinary, event management, or related professional area
Experience managing a team of food and beverage employees through motivation, coaching, and development.
Proven experience supervising food and beverage service departments of 20+ employees.
Knowledge and ability to control factors affecting budget.
Proven excellence in customer service and effective interaction with guests, management, and associates.
Self-motivated with a strong sense of responsibility.
Ability to anticipate guest needs, multitask, and make quick decisions.
Excellent written and verbal communication skills.
Strong passion for teaching and learning.
Proficiency with Microsoft Office applications.
Capable of using independent judgment and solid decision-making skills.

Responsibilities

Create annual budget preparation and expense management
Plans, coordinates, and oversees all banquet and catering events
Oversees menu planning and menu development
Actively coaches F&B team members in job and growth
Ensures all service/hospitality standards are being met throughout operating
Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors
Manage department operations, including budgeting, forecasting, resource planning and waste management
Ensure that staffing levels are maintained to cover business demands
Empowers employees to provide excellent guest service
Should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example
Manages hospitality POS systems, software and menu programming
Performs other work-related duties assigned