Food and Beverage Director - Colcord

Coury Hospitality•Oklahoma City, OK

22d

About The Position

Director of Food And Beverage The Food & Beverage Manager assists the GM in promoting, managing, and coordinating the daily food and beverage operations of the hotel including catering. This position sets and achieves thehighest standards in all areas of Food & Beverage and banquet operations including the TeamMember experience, Guest experience and financial results. He/she oversees training anddevelopment of all restaurant Team Members and leads the way in providing exceptional food in asafe, clean and inviting atmosphere.SUPERVISES: Supervises all F&B Front of House Team Members and staff, all shifts. KEY RELATIONSHIPS: External: Banquet Manager, Sales account managers, vendor support staff and vendor technical support. ESSENTIAL JOB FUNCTIONS: Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices. Directs day to day operations for all restaurant outlet, room service, culinary stewarding, beverage, banquet and purchasing operations. Works closely with the Sales team to ensure group F&B and catering commitments are set for success. Actively participates in BEO and resume meetings. Analyze customer trends, needs, issues, comments, and problems to ensure a quality experience and end enhance future sales prospects. Market the Food and Beverage outlets: works with Executive Chef to develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to capture more in-house guest and later share of the local market. Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Implements and manages all company programs to ensure compliance with the SOPs and to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Engages guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies. Ensure Food and Beverage management and staff are following staffing models in accordance with business levels and productivity standards. Manage the Food and Beverage training and compliance including Food and Beverage certifications, service recovery, creating service “wows” and opportunities to upsell and crosssell. Actively participates in the selection, onboarding, and development of the department. Ensure the hotel is meeting all quality standards including customer service, health/sanitation, and safety. Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders. Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities. Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations. Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability. Approves payroll hours on a daily and weekly basis for all restaurant personnel. Communicates daily with property General Manager. Additional tasks and responsibilities may be assigned at the discretion of the property General Manager. Join and actively participate in industry and community organizations. Perform other duties as assigned.

Requirements

Previous experience in a senior leadership role in a fine dining environment preferred.
Exceptional verbal and written communications skills.
Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software.
Ability to: a. Perform job functions with attention to detail, speed, and accuracy. b. Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously. c. Work with minimal supervision.
Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office.
Proven track record of meeting operating budgets and successfully managing labor and cost of goods.
ServSafe certified.
Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry.
Ability for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops
Lift/carry 10 lbs or less constantly; lift/carry 11-20 lbs frequently; lift/carry 21-50 lbs occasionally, lift/carry 51-100 lbs rarely.
Satisfactorily communicate with external vendors, guests, management, and co-workers to their understanding.

Nice To Haves

Excellent interpersonal skills and demonstrated positive customer service skills.
Overall wine knowledge will be a key area of focus.
Ability to supervise many employees in high volume environment.
Ability to analyze and solve problems.
Able to work variable schedules, including holidays, weekends, and alternate shifts.
Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance.
Ability to manage difficult guest situations; responds promptly to guest needs.
Ability to show flexibility in response to change and adapt to and accommodate new methods and procedures.
Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience, whether oral or written.
Ability to foster commitment, team moral and trust.

Responsibilities

Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices.
Directs day to day operations for all restaurant outlet, room service, culinary stewarding, beverage, banquet and purchasing operations.
Works closely with the Sales team to ensure group F&B and catering commitments are set for success. Actively participates in BEO and resume meetings.
Analyze customer trends, needs, issues, comments, and problems to ensure a quality experience and end enhance future sales prospects.
Market the Food and Beverage outlets: works with Executive Chef to develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to capture more in-house guest and later share of the local market.
Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
Implements and manages all company programs to ensure compliance with the SOPs and to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Engages guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies.
Ensure Food and Beverage management and staff are following staffing models in accordance with business levels and productivity standards.
Manage the Food and Beverage training and compliance including Food and Beverage certifications, service recovery, creating service “wows” and opportunities to upsell and crosssell.
Actively participates in the selection, onboarding, and development of the department.
Ensure the hotel is meeting all quality standards including customer service, health/sanitation, and safety.
Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders.
Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities.
Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations.
Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability.
Approves payroll hours on a daily and weekly basis for all restaurant personnel.
Communicates daily with property General Manager.
Join and actively participate in industry and community organizations.
Perform other duties as assigned.