Food and Beverage Director

Kinseth Hospitality•Clear Lake, IA

About The Position

Coordinates food service activities for the hotel and restaurant, personally or through subordinate supervisors. Oversees restaurant, kitchen, bar, and banquet operations, including food and beverage planning, purchasing, inventory, budgeting, quality, sanitation, guest service, employee training, and marketing. Manages subordinate supervisors and their teams, with responsibility for the overall direction, coordination, and evaluation of those units. Follows company and property policies and standards and must handle crises calmly and effectively.

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.
Ability to read, analyze, and interpret common financial reports.
Ability to 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.
Ability to present information effectively 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 mathematical, formula-based, or procedural instructions and deal with several abstract variables.
Franchise-specific certification.
Ability to meet the physical demands of the position, including regularly standing, walking, and talking or hearing; frequently using hands, reaching, and tasting or smelling; and occasionally 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.
Required vision abilities include close, distance, and color vision, peripheral vision, depth perception, and the ability to adjust focus.
Must follow safety precautions and be able to handle crises calmly and effectively.

Responsibilities

Estimate food and beverage costs and requisition or purchase supplies.
Plan menus and related dining room, bar, and banquet activities with food preparation and other personnel.
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.
Prepare fair employee schedules within budgeted 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 timely and accurate inventory procedures for food, liquor, beer, linen, china, and glassware.
Plan for future supply needs and place orders according to company purchasing procedures.
Review financial transactions and monitor budgets to support efficient operations and stay within budget limitations.
Develop training programs with supervisors and conduct sessions covering company and franchise policies, including cash handling, safety, guest service, and suggestive selling.
Participate in creating effective Food & Beverage marketing programs using information about competitors, local markets, and the property's market position.
Follow company handbook policies and property-specific guidelines and standards, including dress code, safety, and performance standards; maintain a professional image and report to work as scheduled.
Direct, coordinate, and evaluate restaurant, kitchen, bar, and banquet units and their employees.
Interview, hire, train, plan and assign work, direct employees, appraise performance, reward and discipline employees, address complaints, and resolve problems.
Handle crises calmly and effectively, including upset guests, fires, tornadoes, armed robbery, assault, bomb threats, and accidents.