Food & Beverage Director

The Food and beverage Director is responsible for a restaurant's operations. This leader should also have a strong background in food and beverage fundamentals and multi-departmental oversight and at least three years of management experience. Schedule flexibility is a must, as this leader will support all shifts of the food and beverage operation. POS knowledge is a plus.

Responsibilities
Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

• Assist in supervising all F&B personnel.
• Assist in preparing the F&B budget and monitor department performance.
• Perform any necessary follow-up, including forecasting.
• Monitor industry trends, and take appropriate action to maintain competitive and profitable operations.
• Prepare and submit required reports promptly.
• Organize and conduct department meetings regularly.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP's.
• Ensure the training of department heads on SOP's, report preparation, and technical job tasks.
• Interview candidates for front-of-house F&B positions.
• Ensure overall guest satisfaction.
• Responsible for ensuring the proper staff scheduling within the prescribed guidelines.
• Ensure the restaurant meets brand standards and SOPs are in line.
• Responsible for inventory and purchasing for the restaurant operation. 
• Ensures stocks are controlled for daily use.
• Manage resources to keep within set cost guidelines and always be aligned with the forecast and budget.
• Implements on-the-job training sessions for the department.
• Completes all administrative work required daily.
• Upholds all health and safety requirements.
• Orders, stocks, inventories, and maintains all liquor storage areas.
• Performs Month End Audits with Income Auditor to ensure quality control.

Qualifications

• Progressive experience in a hotel or a related field.
• Must be proficient in Windows, company-approved spreadsheets, and word processing.
• Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• 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 a warm and friendly demeanor at all times.

Education and Experience:

• A minimum of two years of related experience and training as a leader in the Food & Beverage Department; or an equivalent combination of education and experience that is related.
• Ability to multitask under high-pressure situations.
• Degree or certifications in Hospitality, Hotel management, tourism, food and beverage is a plus.

Compensation:

The anticipated compensation range for the position for applicants working in NYC is $80-$90K (depending on property) annually. The annual salary offered to a successful candidate will depend on several factors, including but not limited to years of experience within the job, years of experience within the required industry, education, etc.

Perks: 

Health Benefits, Vacation time, Wellness days, Manager Development Program, Tuition Reimbursements