Food + Beverage Director

EOS•Pray, MT

18h

About The Position

The Food + Beverage Director is responsible for the management, supervision, and service of all Food and Beverage operations. This role involves managing F&B labor and food costs to meet targeted goals, playing an active role in menu planning and implementation, and coordinating product purchasing for all kitchens. The Director also manages POS programming, equipment, manuals, and reports, and is responsible for the use and development of restaurant reservation software. They develop and maintain processes for receiving and securing F&B goods, participate in F&B hiring, interviews, performance management, and discipline, and assign and oversee detailed training plans for new F&B staff. Additionally, they ensure department managers carry out their roles regarding cost control, safety, scheduling, training, ordering, inventory, and HR. The Director maintains inventory of flatware, glassware, and plates, manages linen ordering, cost, and storage, and ensures F&B dress codes and uniform guidelines are followed. They also manage F&B uniform inventory, issue uniforms to new employees, and are responsible for the performance management of F&B Managers, addressing conflicts and discipline privately with proper documentation. The role includes monitoring job satisfaction and individual development of directly supervised managers, developing new avenues for staff education, and maintaining daily contact with F&B Department Managers to ensure they have the necessary tools and support. The Director oversees all F&B storage areas and use of space, ensures department managers complete monthly inventory, coordinates with Accounting to ensure invoice SOPs are followed, facilitates monthly department huddles, and attends monthly Manager Huddles with required accounting figures. They also facilitate weekly Food and Beverage meetings, participate in Chico’s Passport program, and are responsible for the cleanliness and sanitation of all food storage areas.

Requirements

Understands and upholds Chico’s, Employment Guidelines, policies, standards and procedures.
Understands and follows all management policies and promotes Chico culture by using Servant Leadership as primary management structure/philosophy.
Experience in Food and Beverage operations management.
Skills in labor and food cost management.
Ability to plan and implement menu items and specials.
Experience in product purchasing and inventory management.
Proficiency in POS programming and reporting.
Experience with restaurant reservation software.
Knowledge of receiving and securing F&B goods.
Experience in hiring, interviewing, performance management, and discipline.
Ability to develop and oversee training plans.
Understanding of cost control, safety, scheduling, and HR practices.
Experience managing inventory of flatware, glassware, plates, and linens.
Knowledge of F&B dress codes and uniform management.
Skills in performance management and conflict resolution.
Ability to monitor job satisfaction and individual development.
Experience in developing staff education programs.
Strong communication and support skills for department managers.
Knowledge of accounting procedures and invoice SOPs.
Experience facilitating meetings (department huddles, F&B meetings).
Familiarity with programs like Chico’s Passport program.
Knowledge of cleanliness and sanitation standards for food storage areas.

Responsibilities

Management, supervision, and service for all Food and Beverage operations.
Manage F&B labor and food costs to meet targeted goals.
Planning and implementation of menu items and daily specials, collaborating with the Executive Chef, and outlet managers.
Coordinate product purchasing for all kitchens.
Manage cross-purchasing, and volume purchasing.
Manage POS programming, equipment, manuals, and reports.
Use and development of restaurant Reservation software.
Develop and maintain process for receiving and securing all F&B goods.
Participate in F & B hiring, interviews, performance management and discipline.
Assign and oversee detailed training plan (department orientation) for all new F&B Staff.
Ensure department managers develop and oversee carry out their role regarding cost control, safety, scheduling, training, ordering, inventory, HR.
Maintain inventory of flatware, glassware and plates for all kitchens.
Manage Linen ordering, cost and storage.
Ensure F&B Dress Codes, appearance, uniform guidelines are being followed.
Manage all F&B uniform inventory.
Issue appropriate uniforms to new employees.
Manage performance of F&B Managers in an ongoing, consistent manner.
Address conflicts and discipline privately.
Use proper documentation.
Monitor job satisfaction and individual development of directly supervised managers.
Develop new avenues for staff education (e.g., New Passport classes, farm tours, food and wine shows).
Daily regular contact with F & B Department Managers assuring they have the tools and support to be successful.
Oversee all F & B storage areas and use of space.
Ensure department managers complete inventory on the 1st of each month.
Coordinate with Accounting and support staff to ensure invoice SOP’s are followed.
Facilitate monthly Department huddles in all departments.
Attend monthly Managers Huddles, and come prepared with required accounting figures.
Facilitate weekly Food and Beverage meetings.
Participate in Chico’s Passport program, ensuring all staff attend necessary classes and complete Passports in the prescribed time frame.
Responsible for cleanliness and sanitation of all food storage areas.