Food and Beverage Director

Hilton Garden Inn Greenville • Greenville, NC

9d

About The Position

Raines Co. - Your Future is Now! You have a proven track record of success as a Food & Beverage Manager. You are passionate about food and beverage and possess the business acumen required to successfully manage a hotel food and beverage operation. You are energetic and enthusiastic about providing quality leadership to your team members realizing the importance of their contributions towards the success of the operation. You are an expert in your profession. Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate. We offer comprehensive Medical/Dental/Vision benefits, 401K, a generous PTO program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company. Job Summary: The Food and Beverage Director directs and oversees all aspects of the hotel’s food and beverage department.

Requirements

• Prior Food and Beverage Director or Executive Chef experience
• Kitchen proficiency, culinary and front of house (FOH) experience
• Supervisory experience
• Certifications as required by Federal, State, or Local agencies
• Experience with brand's PMS and Point of Sales systems
• Proficient in Microsoft 365 or similar computer applications
• Minimum High school diploma, GED or equivalent

Nice To Haves

• Bachelor’s degree in Hospitality, Culinary Arts, Business Administration or related field preferred

Responsibilities

• Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
• Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests
• Must be able to work with and understand financial information and data
• Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control
• Knowledge and experience with forecasting budgeting labor management and purchasing to ensure maximum productivity
• Use company-wide tools, systems and applications without exception
• Knowledgeable and aware of local competition and industry trends
• Responsible for organizing directing supervising and assisting in the preparation and service of all food and beverage based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product
• Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations (FOH and BOH) work and storage areas while minimizing waste and maximizing cost/production ratio
• Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc.
• Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required.

Benefits

• comprehensive Medical/Dental/Vision benefits
• 401K
• a generous PTO program
• the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees