Director of Food & Beverage

Location Fayetteville, AR
Date Posted March 7, 2017
Job Type Food & Beverage, Management

Description

Fayetteville, AR – The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department with high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping consistent high quality.

Key Skills & Requirements:

  • At least 2-3 years of F & B Director experience in a hotel in the US.
  • A 4-year college degree preferred.
  • Must be proficient in Windows, Office, Excel and Company approved spreadsheets and word processing.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service-oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain high standards of personal appearance and grooming, including wearing nametags.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.
  • Maintain a warm and friendly demeanor at all times.

Areas of Responsibility:

  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Supervise all F&B personnel.
  • Respond to guest complaints immediately if able.
  • Investigate and reply to Guestfolio responses or complaints in a timely manner.
  • Prepare the F&B budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting.
  • Monitor industry trends, take appropriate action to maintain competitive and profitable operations, including updating cocktail lists and menu items as necessary.
  • Work with General Manager and keep informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in the F&B department.
  • Prepare and submit required reports in a timely manner.
  • Organize and conduct department meetings on a regular basis.
  • Monitor quality of service and product at all times.
  • Ensure timely purchase of F&B items, within budget allocation.
  • Oversee operations of the employee breakroom.
  • Ensure compliance with all local liquor laws, and health and sanitation regulations.
  • Ensure departmental compliance with SOP’s.
  • Ensure the training of supervisors and leads on SOP’s, report preparation, technical job tasks.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
  • Conduct and/or attend all required meetings, including pre-event and post-event meetings.
  • Ensure overall guest satisfaction.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create luxury for the senses by managing the food preparation for a fine dining experience.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

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