Director of Food & Beverage

JOB SUMMARY

Functions as the strategic business leader of the property’s food and beverage/culinary operation, among them Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and concentrates on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that produce products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

Person PROFILE 

Education and Experience

• High school diploma or GED; 6 years background in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years exposure to the food and beverage, culinary, event management, or related professional area.

Abilities and Understanding

• Customer and Personal Service - Know-how of principles and processes for giving customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

• Administration and Management - Understanding of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• Applied Business Know-how - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate prospects and risks, spot issues, and create strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Shaping and Sustaining Food and Beverage/Culinary Goals

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Reviews financial reports and statements to determine how Food and Beverage is executing against budget.

• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.

• Works with food and beverage leadership team to determine areas of concern and develops strategies to upgrade the department’s financial performance.

• Establishes challenging, realistic and obtainable goals to guide operation and performance.

• Strives to enhance service performance.

Creating and Keeping up Budgets

• Develops and manages Food and Beverage budget.

• Monitors the department’s actual and projected sales to guarantee revenue goals are met or exceeded and openings are identified and addressed.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Specialises in sustaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

• Utilizes interpersonal and communication competencies to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Achieves and exceeds goals among them performance goals, budget goals, team goals, etc.

• Serves as a position model to demonstrate appropriate behaviors.

• Develops means to strengthen profit, among them estimating cost and benefit, exploring new business chances, etc.

• Identifies openings to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.

• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to upgrade their understanding or competencies.

• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Guaranteeing Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, delivering guidance, feedback, and individual coaching when needed.

• Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.

• Reviews comment cards, guest satisfaction results and other data to recognise areas of improvement.

• Empowers employees to offer outstanding guest service.

• Estimates cost and benefit ratio, keeping up balance between profit and service satisfaction.

• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Overseeing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, covering setting performance standards and monitoring performance.

• Coaches and supports food & beverage leadership team to productively oversee wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).

• Hires food & beverage leadership team members who demonstrate robust functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.

• Brings issues to the attention of Human Resources as necessary.

• Ensures employees are treated fairly and equitably.

• Coaches team by giving specific feedback to enhance performance.

Additional Responsibilities

• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.