Food & Beverage Director

Delta Hotels•Richmond, VA

1d•Onsite

About The Position

Managed by SMI Hotel Group, a growing hotel management company with upscale, full-service hotels in Virginia and Texas, the Delta Hotels by Marriott Richmond Downtown is looking for an experienced, motivated and dynamic Food and Beverage Director. The Delta Hotels by Marriott Richmond Downtown is a 298 room property located in the heart of Richmond's financial district, along the banks of the historic James River. Shopping, dining, night life, as well as historic Shockoe Slip and Shockoe Bottom are just blocks away, as are the headquarters of some of Richmond’s most prestigious companies. Guests can choose to stay and enjoy the comfort and style of our casual restaurant and bar, energize in our extensive fitness facilities, or have an adventure of mountain biking or kayaking just steps from our door. The property also features over 13,000 square feet of flexible meeting and event space, accommodating groups from 5- 500. Job Summary: The F&B Director will oversee and direct all property food and beverage operations that include over 13,000 sq. ft. of banquet space, in-room dining, restaurant and bar, while maintaining a profitable F&B Department and high quality product and service levels.

Requirements

Minimum 5 years previous hotel experience, as a food and beverage director or manager.
Strong financial and computer skills; experience working with and understanding of P&L's.
Culinary or cooking experience a plus, food ordering and inventory knowledge mandatory.
Ability to lead a team, establish service standards and positively influence employee behavior.
Must have Serve Safe Food Handling and TIPS certification, or willing to obtain certification upon hire.

Responsibilities

Promote sales and control costs, to ensure maximum departmental profit is achieved.
Maintain inventory control procedures for all food, beverage, china, glass, silver and other supplies.
Maintain highest levels of sanitation, complying with all company and Health Department regulations.
During peak service hours maintain presence in front of house to guarantee quality guest experiences.
Directly oversee and assist the Executive Chef with menu design and concepts including a la carte, buffets, Room Service and Banquets to ensure excellent quality and presentation of all food.
Responsible for evaluation, selection and pricing strategy of all food products, liquors and wines, and supervision of their procurement.
Maintain complete knowledge of all liquor, wine and beer brands available in the restaurant, bar, room service and banquets.
Work with Human Resources to ensure that the best candidates are in place, and that all employees receive proper training, timely feedback and meaningful Performance Reviews.
Develop and implement formal training plans and conduct on the job training sessions for Restaurant, Room Service, Banquets, and Culinary staff.
Meet or exceed company goals for Guest Service scores, as measured by the brand.