Food & Beverage Director

EOS•Tuscaloosa, AL

19d

About The Position

The Food & Beverage Director administers and supervises the Food and Beverage Department and coordinates the delivery of all food and beverage services. The role establishes and enforces cleanliness and sanitation standards and maintains the condition and control of the department’s equipment, furnishings, fixtures, and facilities. In coordination with the Sales team, the Director oversees the planning, coordination, and execution of catering and events. The Director hires and trains department managers and supervisors and is responsible for staff and management development. The position also counsels employees, issues disciplinary actions, and maintains personnel performance, labor cost, sickness, and overtime records. The Director controls food and beverage inventories and costs and participates in planning and budgeting with the Controller and General Manager. Other related duties may be assigned. The position reports to the Area General Manager.

Requirements

Previous experience and training in cost control, labor relations, and/or food and beverage service.
Five years of back-of-house experience in areas such as purchasing, kitchen operations, bar and restaurant operations, and banquets.
A minimum of 3–5 years of supervisory experience.
Good communication and interpersonal skills.
Command of written and spoken English.
Ability to organize time effectively and work flexible and extended hours when necessary.
Ability to work flexible days and hours, including weekends and holidays.
Basic mathematical skills.
Basic computer usage skills.
Ability to stand for extended periods, approximately 90 percent of the shift.
Ability to lift 50 pounds.
Good hearing and vision, with or without corrective lenses.

Responsibilities

Administer and supervise the Food and Beverage Department.
Coordinate the delivery of all food and beverage services.
Establish cleanliness and sanitation standards and enforce department rules.
Maintain control and condition of department equipment, furnishings, fixtures, and facilities.
Coordinate with the Sales team to oversee planning, coordination, and execution of catering and events.
Hire and train department managers and supervisors.
Train and develop Food and Beverage staff and managers.
Counsel employees and issue disciplinary actions.
Maintain records of personnel performance, labor cost, sickness, and overtime.
Control food and beverage inventories and costs.
Participate in planning and budgeting with the Controller and General Manager.
Perform other related duties as assigned.