Beverage Director Jobs

About The Position

Requirements

• High school diploma or GED and 6 years of experience in food and beverage, culinary, event management, or a related professional area; OR a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 4 years of relevant experience.
• Knowledge of customer and personal service principles and processes, including assessing customer needs, meeting service quality standards, and evaluating customer satisfaction.
• Knowledge of managing financial resources, including determining expenditures and accounting for them.
• Knowledge of business and management principles, including strategic planning, resource allocation, human resources modeling, leadership, production methods, and coordination of people and resources.
• Applied business knowledge, including understanding market dynamics and enterprise objectives, diagnosing strengths and weaknesses, anticipating opportunities and risks, identifying issues, and developing aligned strategies and plans.
• Knowledge of managing material resources, including obtaining and ensuring appropriate use of equipment, facilities, and materials.
• Ability to lead and communicate effectively, make business and financial decisions, coach employees, and manage food and beverage operations and budgets.

Responsibilities

• Set expectations for food and beverage leaders and hold them accountable for desired service behaviors.
• Review financial reports and statements to assess performance against budget.
• Recommend capital funding for food and beverage equipment and renovations in line with brand business strategy.
• Work with food and beverage leaders to identify concerns and develop strategies to improve financial performance.
• Establish challenging, realistic, and attainable goals for operations and performance, and strive to improve service.
• Develop and manage the Food and Beverage budget.
• Monitor actual and projected sales to ensure revenue goals are met or exceeded and opportunities are addressed.
• Ensure cash-control and liquor-control policies are established and followed.
• Maintain profit margins without compromising guest or employee satisfaction.
• Lead, influence, and encourage the food and beverage team, supporting sound business decisions and modeling integrity and appropriate behavior.
• Build trust, respect, cooperation, and open, collaborative relationships across the team.
• Achieve and exceed performance, budget, and team goals.
• Identify ways to improve profit, estimate costs and benefits, explore business opportunities, and drive innovation and necessary change.
• Ensure regular communication throughout food and beverage operations.
• Develop and execute an operating strategy aligned with the brand’s business strategy.
• Identify developmental needs and coach, mentor, and support others in improving their skills and knowledge.
• Monitor market trends and introduce food and beverage products to meet or exceed customer expectations, increase revenue, and maintain competitiveness.
• Provide service that supports customer satisfaction and retention.
• Improve service by helping employees understand guest needs and providing guidance, feedback, and coaching.
• Review comment cards and guest satisfaction data with the team, identify improvement areas, and ensure appropriate corrective action.
• Empower employees to provide excellent guest service and balance cost and benefit with service satisfaction.
• Share corrective action plans based on guest feedback with property leadership.
• Guide and direct subordinates, set performance standards, and monitor performance.
• Coach and support food and beverage leaders in managing wages, food and beverage costs, and controllable expenses.
• Hire food and beverage leadership team members with expertise, creativity, and entrepreneurial leadership suited to operational needs.
• Set goals and expectations for direct reports through performance reviews and hold staff accountable for results.
• Communicate expectations and objectives clearly and provide an environment in which subordinates can raise questions or concerns.
• Bring issues to Human Resources as necessary and ensure employees are treated fairly and equitably.
• Provide specific feedback to improve team performance.
• Keep executives, peers, and subordinates informed of relevant information in a timely manner.
• Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
• Analyze information and evaluate results to select solutions and solve problems.
• Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing or requisition needs.
• Order and purchase equipment and supplies.
• Deliver The Ritz-Carlton Gold Standards and exemplify its Employee Promise, Credo, and Service Values.