Director of Food & Beverage

French Lick Resort•Anchorage, AK

33d

About The Position

As the Food and Beverage Director, you will be in-charge of the entire food and beverage department of the hotel. You are the champion of excellent service, creating an ambiance that promotes a memorable and positive experience for all of the restaurant's guests and food and beverage-related service, while controlling labor and food cost.

Responsibilities

Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments such as room service, restaurants, banquets, kitchens, stewards, etc.
Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
Implement effective controls of food, beverage and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions.
Maximize food and beverage department profitability.
Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.
Investigate and resolve food quality and service complaints.
Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to policies and procedures.
Participate in the development of the annual budget; develop short and long term financial operating plans
Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
Participate in Manager on Duty coverage program, which may require occasional weekend stayovers
Participate in community public relations for the hotel.
Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook.
Perform general cleaning tasks to adhere to health and safety standards.
Perform in the capacity of any position supervised.
Demonstrate positive leadership characteristics which inspire associates to meet and exceed standards.
Perform special projects and other responsibilities as assigned.
Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Rules of Conduct.
Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests.
Report any unusual occurrences and/or request to the General Manager.
Read and abide by all the regulations and rules of conduct stated in the Associate Handbook.