Food & Beverage Director

Position Overview Title: Food & Beverage Director Reports To: General Manager Department: Food & Beverage Responsible and accountable for the success of all Restaurant and Kitchen operations according to company standards. This includes revenue growth, managing budgets, cost of goods sold, labor controls, inventory controls, and bar controls. The role also involves coaching and mentoring direct reports to ensure effective development opportunities. Responsibilities Ensures that the menu, which cannot be changed without corporate F&B approval, and guest service expectations, as outlined in the employee handbook, are executed at levels that meet or exceed company standards. Responsible for direct coaching and mentoring of the Restaurant Manager and Kitchen Manager in leadership and development of their respective employees. Responsible for direct coaching and mentoring of the Restaurant Manager and Kitchen Manager, on a daily basis, in their respective technical responsibilities. Ensures front of house and back of house departments work cohesively to provide the highest level of quality and service as per company standards. Covers the Restaurant and Kitchen Manager’s days off by ensuring operations continue to meet expectations during managers’ absence. Leads recruiting, interviewing, and hiring for the F&B department, working with the GM and corporate HR and F&B Directors. Ensures all positions are filled within staffing guidelines set forth by the company. Creates all labor schedules for front and back of house, ensuring adherence to staffing guidelines. Works with the Kitchen Manager to train all kitchen staff in proper cooking techniques, adherence to company recipes, and health and safety guidelines to deliver an exceptional work and guest experience. Works with the Restaurant Manager to train all restaurant staff on POS, menus, and service standards to deliver an exceptional guest experience. Responsible for achieving all financial goals on a weekly basis as established in the COGS spreadsheet. Directly responsible for compiling and reporting financial and performance metrics, including revenue, COGS, payroll, invoices, food safety logs, and checklists. Maintains micros responsibilities by updating all F&B items to ensure current pricing. Ensures appropriate inventory controls so all menu items are available at all times by creating and receiving food orders in cooperation with the Kitchen Manager and the receiver. Creates alcohol orders in cooperation with the Restaurant Manager and receives them with the receiver. Acts as Manager on Duty in the absence of the General Manager, responding to all guest complaints, handling HR issues with local HR Administrator and corporate director of HR, and serving as point of contact for all questions, concerns, and issues. Ensures strict compliance with operational and corporate standards, company policies, federal/state/local laws and ordinances. Maintains a professional image with proper uniforms and appearance standards. Understands company’s health & safety, ISO (environmental & quality) management systems, policies, goals, and initiatives and meets specific responsibilities within these areas. Adheres to duties checklist and other duties as requested. Position Requirements Self‑motivated with the ability to perform with the highest professional and ethical standards. Responds well to a changing work environment and can perform at the highest level with minimal supervision. Possesses strong leadership and managerial skills, with the ability to coach, develop, and clearly communicate expectations. Excellent analytical and problem‑resolution skills, with the ability to proactively recommend solutions. Has a financial background with proven ability to identify opportunities for revenue and fiscal management. Demonstrates effective written and verbal communication skills. Intermediate computer skills with Microsoft Office and familiarity with POS system functionality. Excellent customer service and people skills. Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting, and lifting up to 25 lbs. frequently and 50 lbs. occasionally. Knowledge and Experience Education: Bachelor’s degree from an accredited college or university in Hospitality, Culinary, or a related field. Minimum 5 years F&B management experience. POS experience. ServeSafe certification required. Expectations Spend 1 dedicated hour per day observing FOH, focusing on operational efficiencies and training opportunities, as well as observing the Restaurant Manager’s coaching effectiveness. Spend 1 dedicated hour per day observing BOH, focusing on operational efficiencies and training opportunities, as well as observing the Kitchen Manager’s coaching effectiveness. Complete and distribute the COGS worksheet daily, review payroll daily, and sign off on invoices daily; provide weekly corporate reporting of all data sheets. Review, follow up, and sign off on all F&B logs daily. Work with the Kitchen Manager to identify food and beverage ordering needs, submit orders, and oversee receiving of orders. Review performance data sheets with the corporate F&B director weekly to identify areas needing improvement. Work with the Restaurant Manager and Kitchen Manager to implement weekly plans, goals, and deadlines to address areas needing improvement. In the absence of the Kitchen and Restaurant Managers, the F&B manager is expected to be in the restaurant areas during peak operating times. Recruiting, interviewing, and hiring process involves frequent communication with the corporate F&B director, ensuring their involvement and input at all times. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status and all other status protected by law. #J-18808-Ljbffr