F&B Director

Purpose of Position:

Responsible for the management, supervision, and directing all property food and beverage operations, while maintaining a profitable Food and Beverage department. Identifies and implements opportunities to maximize the financial peformance of department, quality/presentation of food, guest satisfaction, and staff development. Identifies opportunities to increase F&B sales and decrease F&B costs by providing quality food, preparation, and creative presentation of cuisine. Controls and achieves budgeted food and kitchen labor costs. REPORT TO: General Manager.

KEY RESPONSIBILITIES

Overall Responsibilities:

• Maintains standards of food and beverage quality and guest service quality as established by the company.
• Management of food & beverage and kitchen team
• Achieves budgeted revenues, controls expenses, and maximizes profitability within all areas of the food and beverage department.
• Assists with marketing through creativity in specials, promotions, Hors d’oeuvres, in room-amenities, etc.
• Creates, organizes, and implements in collaboration with the Executive Chef new menu concepts from conception to completion including menu design.
• Regularly reviews and evaluates the degree of customer acceptance and makes recommendations for new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers.
• Participates in the preparation of the departmental operating budget and financial plans which support the overall bjectives of the property.
• Maintains a high level of quality, cleanliness, and service throughout the operation.
• Develops, implements, and maintains food and beverage marketing programs for the property.
• Maintains procedures for security of monies, credit and financial transactions and inventory control.
• Supports and manages the container ordering program from Europe and USA.
• Works on special projects if needed.
• Other duties as required and assigned by the General Manager. These may, on occasion, be unrelated to the position described here.

Personnel Management:

• Manages staff to always ensure high quality customer service to guests and smooth operations throughout the resort.
• Ensures all employees comply with health laws. Ensures that spoilage, waste of food product are limited and controls portions (when needed).
• Hires, trains, and leads F&B staff to ensure superior guest and associate satisfaction.
• Monitors the job performance of staff and works closely with HR to address performance issues and maintain personnel records. Implements programs designed to reduce employee turnover.
• Conducts new hire orientation for all new employees. Develops staffing schedules.
• Communicates frequently and effectively with staff to keep them advised of any changes.
• Conduct monthly employee meeting