Food & Beverage Director

Job Summary Responsible for overseeing all food and beverage operations within the hotel to ensure high levels of guest satisfaction, operational efficiency, and profitability. Supervises restaurant, bar, banquet, and kitchen operations while maintaining compliance with brand standards, company policies, and health and safety regulations. Benefits Health insurance Paid time off Vision insurance 401(k) Dental insurance Employee discounts Responsibilities Develop and implement strategic plans for the food and beverage department, aligned with the hotel’s F&B operation and overall objectives and goals. Conduct market research to identify trends, customer preferences, and opportunities for growth. Create innovative menus, considering dietary requirements, current food trends, and cost-effectiveness. Supervise and coordinate the day‑to‑day operations of the food and beverage department, including dining areas, bars, banquet spaces and kitchen. Monitor and maintain quality standards for food presentation, service, and cleanliness. Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements. Recruit, hire, train, and supervise food and beverage staff, including servers, bartenders, and kitchen personnel. Set performance expectations, provide feedback, and conduct regular performance evaluations. Develop and implement training programs to enhance staff skills, product knowledge, and service standards. Prepare and manage the food and beverage department budget, ensuring profitability and cost control. Monitor and analyze sales, expenses, and inventory to identify areas for improvement and cost‑saving opportunities. Collaborate with the procurement team to negotiate vendor contracts, pricing, and terms. Foster a culture of exceptional customer service by leading by example and setting high service standards. Address guest concerns and resolve any issues promptly and effectively. Regularly interact with guests to gather feedback, anticipate their needs, and exceed their expectations. Collaborate with the Chef(s), Restaurant Manager(s), and other departments to ensure smooth coordination and seamless operations. Maintain open and effective communication channels with the team, addressing any issues or concerns promptly. Coordinate with marketing and sales teams to develop promotional strategies and drive revenue growth. Necessary Skills Bachelor’s in Hospitality Management, Culinary Arts, or a related field preferred. Proven experience in a similar role within the food and beverage industry. Strong leadership and management skills, with the ability to inspire and motivate a team. In-depth knowledge of food and beverage operations, including menu planning, costing, and inventory management. Excellent communication and interpersonal skills. Ability to work under pressure and manage multiple tasks simultaneously. Proficient in using relevant software and technology for inventory management and financial analysis. Ability to work a flexible schedule including evenings, weekends, and holidays. Physical Requirements Must be able to stand or walk for extended periods (up to 8 hours or more). Must have eyesight enabling vision both near and far. Must be able to climb up and down stairs. Must speak in a clear, understandable voice and hear at a basic level, and understand English. Must be able to bend, stretch arms overhead and lift and/or carry up to 25 pounds. #J-18808-Ljbffr