Food and Beverage Director

Bennigan's Grill & Tavern (Kinseth Hospitality)•Clear Lake, IA

6d•$65,000 - $70,000

About The Position

Coordinates food service activities of the hotel and restaurant, personally or through subordinate supervisors. Oversees food and beverage planning, purchasing, costs, quality, sanitation, service, inventory, budgets, staff training, and marketing. Manages the Restaurant, Kitchen, Bar, and Banquet units, including their supervisors and employees, and is responsible for their overall direction, coordination, and evaluation. The role also requires adherence to KHC policies and property-specific guidelines, maintaining a professional image, and reporting to work as scheduled. The position requires the ability to perform the listed essential duties satisfactorily. A bachelor's degree from a four-year college or university, one to four years of related experience and/or training, or an equivalent combination is required. Franchise-specific certification is also required. The employee must communicate effectively, interpret financial reports and safety procedures, understand and manage accounting concepts, solve problems, plan ahead, and handle crises calmly and effectively. The job involves standing and walking regularly, with occasional lifting and/or moving of up to 50 pounds. The work environment may include exposure to airborne particles, extreme temperatures and heat, electrical shock risks, moving mechanical parts, and toxic or caustic chemicals; noise is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Bachelor's degree from a four-year college or university, or one to four years of related experience and/or training, or an equivalent combination of education and experience.
Franchise-specific certification.
Ability to read, analyze, and interpret common financial reports and read and implement safety policies and procedures.
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
Ability to write speeches and articles for publication in a prescribed style and format, and effectively present information to customers, top management, public groups, and/or boards of directors.
Clear communication in person, by telephone, and in writing.
Ability to understand, interpret, and manipulate accounting concepts including general ledger, accounts payable, payroll, accounts receivable, purchasing, night audit, cash handling, and budget development and management.
Ability to define problems, collect data, establish facts, draw valid conclusions, develop solutions, and plan ahead.
Ability to interpret varied instructions in mathematical, formula, or procedural form and deal with several abstract variables.
Ability to meet the physical demands of the job, including regularly standing, walking, and talking or hearing; frequent handling, grasping, or typing, reaching, and tasting or smelling; and occasional sitting, climbing or balancing, stooping, kneeling, crouching, bending or twisting, and pushing, pulling, or lifting over 10 pounds. Must occasionally lift and/or move up to 50 pounds.
Ability to handle crisis situations calmly and effectively.

Responsibilities

Estimate food and beverage costs and requisition or purchase supplies.
Coordinate with food preparation and other personnel to plan menus and related dining room, bar, and banquet activities.
Prepare cost estimates for menus, banquets, buffets, and salad bars, and analyze product margins against departmental profit goals.
Maintain and train employees on proper cash-handling policies.
Ensure schedules are prepared fairly and within budget guidelines.
Inspect food and food preparation to maintain quality standards and comply with sanitation regulations.
Investigate and resolve food-quality and service complaints to ensure guest satisfaction.
Communicate maintenance and housekeeping needs to appropriate supervisors.
Supervise inventory procedures for food, liquor and beer, linen, china, and glassware, ensuring they are timely and accurate.
Plan for future supply needs and place orders following KHC purchasing procedures.
Review financial transactions and monitor budgets to support efficient operations and keep expenditures within budget limits.
Develop training programs with supervisors and conduct sessions covering KHC and franchise policies, including cash handling, safety, guest service, and suggestive selling.
Participate in creating Food & Beverage marketing programs using information about competitors, local markets, and the property's market position.
Follow KHC policies and procedures and property-specific guidelines and standards, including dress code, safety, and performance standards.
Manage, direct, coordinate, and evaluate the Restaurant, Kitchen, Bar, and Banquet units and their supervisors and employees.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Handle crises calmly and effectively, including upset guests, fires, tornadoes, armed robbery, assault, bomb threats, and accidents.