Director of Food & Beverage

Job Description

Job Description

Director of Food & Beverage

The Manchester Hotel’s Director of F&B must be committed to great guest service and have a passion for food and beverage. A very thorough and task-oriented person who can complete menial as well as substantial tasks under various conditions. Multi-skilled and able to hop into any position within the restaurant at any time necessary. Has ability and tolerance to manage and maximize a diverse workforce and can relate to people on a variety of different levels. The Food and Beverage Director should be charismatic, confident, and can motivate through example. The Food and Beverage Director should be effective in managing relationships between FOH, BOH, and other departments to create a culture of care, concern and accountability. The Food & Beverage Director reports directly to the General Manager of The Manchester Hotel.

Responsibilities:

• Ensure total guest satisfaction and ensure the finest quality of food and beverage.

• Professionally develop management.

• Provide the highest and most efficient level of service expected by the guest.

• Ensure the department is staffed sufficiently for each meal period.

• Make every effort to keep morale of the restaurant & events high.

• Create a following of regulars.

• Train, train, and train team some more. Give verbal and written quizzes often.

• Ensure the team is following service standards.

• Responsible for all operational duties.

• Responsible for keeping all FOH equipment operational, (i.e. telephones, Open Table, event OSE).

• Ensure restaurant & event space cleanliness and maintenance.

• Constantly seek improvement in self, team, and the restaurant & event space.

• Maintain a positive, friendly attitude with the team & guests.

• Ensure amenities are executed.

• Oversee all hiring and training of the team. Determine hiring and termination of all teammates.

• Handle and resolve all team concerns.

• Develop all teammate reviews (through delegating) and administers all management and teammate reviews

• Ensure submission of PAFs for all HR actions.

• Partner with hotel GM to build and maintain The Manchester Hotel’s culture and vision.

• Partner with the Executive Chef to create a unified, guest & team focused F&B department.

• Financial Management + Food & Beverage Program

Cost Control:

• Perform monthly forecasting for all F&B revenue centers.

• Create a yearly Budget for all F&B revenue centers.

• Oversee the development and release of the weekly schedule.

• Revenue generating programs/systems/promotions/sales contests.

• Meet with vendors to purchase new items, explore best pricing.

• Oversee development of the cocktail and wine program in conjunction with the Beverage Director.

• Partner with the Executive Chef on guest feedback and best menu practices to increase average check.

• Run weekly product mix report:

• to ensure all pricing is correct

• to analyze what is selling

• to determine necessary menu adjustments

• Facilitate daily/weekly/monthly sales contests for teams in all meal periods to improve sales.

Sales Team + Events:

• Partner with the Sales Manager / Social & Events Manager to drive revenue and exposure to the property, restaurant and events.

• Explore, with hotel GM & DOSM, the best ways to creatively market the brand and the property. Must be efficient with current trends in electronic media and be comfortable in exploiting those to benefit the property.

• Field all guest requests, menus, special requests, etc.

• Lead the charge when planning and developing special events. Delegates to the management team in order to adequately prepare for events (Derby, Bourbon Heritage Month etc.) and so that all bases are covered.

• Assist Catering Event Sales & Event Manager with driving revenue, maintaining service, winning business.

• Field donation requests w/GM & Executive Assistant.

• Supervise special promotions and events held in the restaurant.

Job Requirements:

• Bachelor’s degree in business administration or related field is preferred.

• Minimum five to eight years’ experience in a high-volume, high-quality restaurant.

• Some hotel property experience is preferred.

• Minimum two years management/supervisory experience.

• Must be able to show enthusiasm for the team, restaurant, events, the brand, and the culture.

What Your Week Looks Like:

• Monthly P&L review with team and corporate.

• Attend daily property stand up (delegate to management team when unable to attend)

• Weekly BEO meetings with FOH/BOH/BQT.

• Weekly MGR meeting.

• Weekly/Biweekly Senior Leadership meeting

• Monthly CGS inventory.

• Bi-monthly phone call to Corp. Director F&B Operations to 'brainstorm', 'catch up'.

• Quarterly lounge & restaurant team & Event team meetings.

• Event planning meetings (times vary).

• Marketing meetings with Brand Market Specialists & DOSM.

A (Great) Director of Food & Beverage:

• Manages the managers.

• Encourages junior managers to attend wine tastings, read wine education books, attend P&L reviews and learn how to read P&L.

• Aware of staff needs and morale. Has a finger on the pulse of the restaurant dynamics.

• Is tireless in their positive attitude.

• Stay informed. Read industry magazines and websites. Dines out to stay on top of trends and maintain industry relationships.

• Strives to continue to learn so that they may continue to teach.

The Manchester Hotel is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics. The EEO is the Law poster is available here: