Food & Beverage Director

Job Description

Job Description

Job Overview:

The Food & Beverage Director at Four Points by Sheraton Dallas/Fort Worth Airport North is responsible for overseeing all aspects of the food and beverage (F&B) operations. This role includes the management of restaurants, bars, catering services, and in-room dining. The F&B Director ensures top-quality service, profitability, and guest satisfaction by driving operational efficiency, maintaining high standards of food safety, and leading a motivated team. The ideal candidate possesses leadership, financial acumen, and a passion for delivering exceptional culinary experiences.

Key Responsibilities:

1. Operational Oversight:
   • Direct and manage the day-to-day operations of all food and beverage outlets, including restaurants, bars, room service, and catering.
   • Ensure compliance with health and safety regulations, food hygiene standards, and Encore Hospitality policies.
   • Develop and implement operational procedures to ensure efficient service delivery and guest satisfaction.
   • Coordinate with kitchen staff to maintain high food quality standards and timely service.
   • Oversee the design and update of menus, considering guest preferences, trends, and profitability.
2. Team Leadership & Development:
   • Recruit, train, and mentor F&B managers, supervisors, and staff.
   • Foster a positive, team-oriented work environment.
   • Conduct regular performance evaluations, providing constructive feedback and professional development opportunities.
   • Ensure staffing levels meet operational needs while controlling labor costs.
   • Organize and lead staff meetings to communicate goals, procedures, and new initiatives.
3. Guest Experience:
   • Ensure the highest levels of guest satisfaction by monitoring service quality, addressing guest feedback, and implementing service improvements.
   • Regularly interact with guests to gather feedback on food, service, and overall experience.
   • Create a welcoming atmosphere in all dining outlets by ensuring staff provide prompt, friendly, and professional service.
   • Monitor and maintain standards of presentation, cleanliness, and atmosphere across F&B venues.
4. Financial Management:
   • Develop and manage budgets for all F&B operations, ensuring cost control and profitability.
   • Monitor financial performance, analyzing sales, labor, and food cost reports, and take corrective actions when necessary.
   • Negotiate contracts with vendors for supplies, ensuring the best quality and pricing.
   • Conduct regular inventory audits and manage purchasing processes to reduce waste and maintain profitability.
5. Marketing & Events:
   • Collaborate with the marketing team to develop and execute promotional strategies for F&B services.
   • Work with the events team to plan and execute special events, banquets, and catering functions.
   • Develop themed dining experiences or events to attract and retain guests.
   • Stay informed of market trends and competitor offerings to ensure Encore Hospitality’s F&B services remain competitive and innovative.
6. Compliance & Safety:
   • Ensure all F&B operations are compliant with local health, safety, and liquor regulations.
   • Monitor proper handling of food, storage procedures, and cleanliness to meet or exceed industry safety standards.
   • Implement and maintain Encore Hospitality’s sustainability and eco-friendly initiatives within F&B operations.
   • Conduct regular safety meetings and training sessions to ensure staff knowledge of safety protocols.

Qualifications and Skills:

1. Education:
   • Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred.
   • Certifications in food safety and alcohol service are required.
2. Experience:
   • Minimum of 5 years of experience in food and beverage management, with at least 2 years in a senior leadership role.
   • Experience in high-volume F&B operations, including fine dining, banquets, and bars.
   • Proven track record of managing P&L, driving revenue, and controlling costs.
   • Experience working in a luxury hotel or resort environment is preferred.
3. Skills:
   • Strong leadership and people management skills.
   • Excellent communication, interpersonal, and customer service skills.
   • Financial acumen, including budget management, cost control, and profit optimization.
   • In-depth knowledge of food service regulations, health and safety protocols, and liquor laws.
   • Creativity in menu development, event planning, and marketing strategies.
   • Strong organizational and multitasking abilities with the capacity to manage competing priorities.

Physical Requirements:

• Ability to stand and walk for extended periods during shifts.
• Capability to lift and carry up to 30 pounds.
• Flexibility to work extended hours, including evenings, weekends, and holidays as needed.
• Ability to work in a fast-paced environment with frequent guest interaction.

Work Environment:

• Dynamic hotel and hospitality environment with frequent guest interaction.
• Collaborative and team-driven workplace.
• Opportunities to lead innovative culinary and beverage experiences.