Director of Food & Beverage

Location Hamilton, NY
Property Colgate Inn
Date Posted June 13, 2019
Job Type Food & Beverage, Management


Hamilton, NY – 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
  • 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
  • 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
  • Prepare the F&B budget, monitor department performance, and perform any necessary follow-up (including forecasting)
  • Monitor industry trends and 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
  • 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
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food

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