Director of Food & Beverage - Resort Outlets

Description

Benefits:

• Medical, Dental, Vision Insurance
• Paid vacation, paid Holidays
• 401k plan with employer match
• Long and short-term Disability
• Major Illness Insurance
• Accident Insurance
• Access to resort amenities (Golf, Marina, etc)
• Retail and dining discounts
• Discounts at all Crescent Hotels & Resorts properties

The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We’re on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it’s an outdoor lover’s dream. When you work in paradise, is it still called work?

Definition:

The Director of Food and Beverage is responsible for overseeing and directing Banquets, Restaurants, In-Room Dining, Lounges, and any other Food or Beverage related areas.

General Duties:

• Responsible for food and beverage quality.
• Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front of the house.
• Oversees all Food & Beverage Outlets, Banquets and In-Room Dining.
• Develop and recommend the budget, marketing plans and objectives.
• In charge of general F&B accounting operations for front of house.
• In charge of Cost Controls/Purchasing/Receiving of front of house.
• Responsible for service supplies purchases and inventories.
• Oversee development of employees. Hire, train, empower, coach and counsel, performance and salary reviews.
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Executive in charge of and overseeing scheduling and labor costs of service staff.
• Responsible for the coordination between the back and front of the house F&B operations.
• Coordinate food and beverage operations with other resort and hotel departments to ensure efficient guest service.
• Responsible for Point-of-Sale training and supervision.
• Resolve Member/guest complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Implement procedures to increase guest and associate satisfaction.

Employment standards:

• Bachelor's Degree or minimum 3 years previous F&B Management experience.
• Previous experience with Evaluation of F&B items, Purchasing and Receiving.
• General Computer Knowledge.
• F&B Accounting Skills and Budgeting and P&L Planning.
• Point of Sale System Supervision.
• Previous Resort F&B experience preferred.
• Previous private club membership experience preferred.

Knowledge of:

• Quality Food Preparation
• Supervision, Evaluation and Training Back-of-the House Staff
• Ability to Motivate and Empower Associates.
• Strong interpersonal communication skills.
• Organizational Skills between Front and Back House Operations.

Physical & Mental Requirements:

• Must have the physical strength, stamina and agility to perform the assigned duties.
• Follow all company and safety and security policies and procedures.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Report maintenance needs and unsafe work conditions to manager.
• Maintain a clean, safe and environmentally responsible work environment.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)