The purpose of the Director of Food and Beverage is to directly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures, and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Establishing a repour with F&B team members while supporting, training, leading by example and overseeing all aspects of position.
Essential Job Functions
- Maintain an organized and efficient Food & Beverage Department; oversees operation of all food and beverage operations and kitchens.
- Determine, communicate and monitor achievement standards and standards of performance on a timely basis.
- Work in a fast paced and customer service-oriented environment; perform duties under pressure and meet deadlines in a timely manner.
- Knowledgeable of computer terminal, POS System, Delphi, and Time and Attendance
- Attend Banquet Event Order, Staff and Food & Beverage Meetings.
- Handle accounting for all purchases and inventory.
- Analyze and monitor day-to-day operation reports, monthly and yearly financial statements, labor costs.
- Perform Special projects as necessary for the General Manager and/or Resource Center.
- Review the interviewing, hiring and training of Food & Beverage Managers.
- Handle planning and execution of hotel sponsored events as required.
- Taste food and beverage products from all areas, to ensure quality and consistency.
- Market ideas and promotions (strategies) in the F&B Department.
- Handle customers who are satisfied or dissatisfied with any service provided in the F&B area.
- Oversee all formal or informal disciplinary action regarding any F&B associate.
- Monitor F&B Computer POS systems; Assists in monitoring of cashier procedures.
- Accountable for beverage cost for outlets.
- Work job responsibilities of management and associates when business dictates.
- Actively participates on the Executive Committee.
- Handle Manager on Duty Responsibilities as required.
- Handle scheduling of Outlet Managers and Supervisors.
- Maintain communication with the Executive Chef on developing and creating menus, culinary organization, and procedures.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Experience/Education
Minimum of Five (5) years Food & Beverage and Hotel experience. Must have previous management in a property of similar size and nature; must have Food & Beverage product and equipment knowledge required. Excellent communication skills, both verbal and written, and the ability to interact patiently, tactfully, and diplomatically with internal and external guests required. A bachelor's degree and 3-4 years of managerial experience is required.
Auro Hotels is an Equal Employment Opportunity and E-Verify Employer. All applicants are subject to background and substance abuse screening prior to any offer of employment.
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
