Food and Beverage Director

Sonesta Hotels•Baltimore, MD

18h

About The Position

The Food and Beverage Director manages food and beverage outlet operations to achieve established food and beverage quality and guest service standards, as well as departmental revenue and profit goals. The role ensures adherence to federal, state, and local health, safety, and other compliance requirements, along with brand standards and local policies and procedures. The position supervises staff across multiple major food and beverage outlets and kitchens, and high-volume banquet and convention facilities serving more than 500 people, including VIP and key guests. The role may include responsibility for evening, weekend, or a section of operations, and may require serving as Manager on Duty.

Requirements

Some college or advanced training in food and beverage operations plus two years of related experience, preferably in a facility of similar size and complexity, including supervisory experience; an equivalent combination of education and experience is acceptable.
Fluent English.
Ability to move around facilities; carry or lift items weighing up to 50 pounds; handle food, objects, products, and utensils; and bend, stoop, and kneel.
Communication skills and ability to interact with guests, employees, and third parties in a manner that reflects positively on the hotel, brand, and company.
Reading and writing abilities for paperwork, management reports, interpreting results, exchanging instructions, and training.
Mathematical skills, including basic math, budgeting, profit and loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Bachelor’s degree in Hotel Management, culinary arts, or a related field preferred.

Responsibilities

Manage assigned outlet staff, ensure appropriate coverage, communicate goals, and assign and prioritize work.
Communicate and enforce policies and procedures; recommend or initiate staffing and human resources actions consistent with company policies, and alert the Assistant Director of Food and Beverage to potentially serious issues.
Ensure staff are trained on quality and service standards and have the tools and equipment needed to perform their jobs.
Monitor food and beverage sales, costs, and profitability against goals; provide input to the annual departmental operating budget as required.
Maintain procedures for security and storage of products, inventory, and equipment; secure monetary and financial transactions; replenish supplies, inventory, and uniforms; and minimize waste and pilferage.
Ensure food and beverage equipment is operational and regularly cleaned, and facilities—including banquet and convention space—are cleaned and stocked for anticipated business volume. Notify Engineering of maintenance or repair needs.
Conduct inventory according to procedures and schedules, and help determine minimum and maximum stock levels for food, beverage, materials, and equipment.
Assist with local hotel food and beverage marketing programs and support system-wide marketing programs and promotions. May participate in menu design and concepts with the Director of Food and Beverage.
Promote teamwork and service through daily communication and coordination with other departments, including Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services.
Interact with guests to ensure satisfaction; work with vendors on inventory, pricing, service, and performance issues; communicate with regulatory agencies on safety and compliance; and engage with other outside contacts as needed.
May serve as Manager on Duty and perform other duties as assigned.