MK Food and Beverage Director (Salary)

Mauna Kea Resorts•Waimea, HI

2d•Onsite

About The Position

The Director of Food & Beverage is responsible for the efficiency of the food and beverage operation, aiming to achieve the highest profit while ensuring employee, guest, and community satisfaction. This role involves preparing annual budgets, managing the financial performance and marketing of food and beverage outlets to increase sales and meet financial goals. The position also ensures adequate staffing to meet operational needs and maximize customer service according to resort standards.

Requirements

4 years college or equivalent in related work experience
Minimum 6 years related work experience
Department of Health TB clearance
Skills to effectively supervise and manage the department and meet goals
Ability to analyze financial information
Ability to multi-task

Nice To Haves

Liquor Commission Manager’s Card preferred, or acquired within 30 days after hire

Responsibilities

Responsible for the efficiency of the food and beverage operation with the objective of ensuring the best possible profit while maintaining the highest degree of employee, guest and community satisfaction.
Prepare annual operation and CIP budget for the department.
Responsible for the financial performance and marketing of the food and beverage outlets to increase sales and achieve set budget.
Ensure that the various areas of the Food and Beverage operations are adequately staffed within to meet operational need and maximize customer service according to resort standards.
Establish department policies, procedures and service standards.
Manage department following company policies, procedures and the terms and conditions of the CBA.
Insure service standards are being met in all food and beverage outlets and functions or hotel events.
Consistently review financial performance of outlets with restaurant managers and focus on achieving set budget.
Responsible for the labor cost and department operating expense.
Responsible for the marketing the resort’s food and beverage outlets to increase sales volume and improve the resort’s status in the community.
Recommend changes in restaurants, menus, service, etc. to be competitive and current in food and beverage trends.
Create SOPs for additional standards necessary to improve operations.
Hire, train, supervise, evaluate, counsel and discipline department staff.
Review, approve, and verify department payroll.
Monitor performance and develop the skills of staff under his direction.
Respond and resolve guest and employee’s concerns in a timely manner.
Ensure safety training and standards are maintained.
Conduct regular department meetings.
Attend resort management meetings.
Assist in restaurants or banquets as needed.
Relieve Restaurant Managers as needed.