Director F&B-259 EX

Job Description

Job Description

Be part of something big. We’re reopening a fully reimagined, upscale beachfront hotel in the heart of St. Pete Beach – and we’re building an exceptional team. We're seeking a visionary Food & Beverage Director to lead and elevate our culinary and beverage operations.

JOB OVERVIEW:

Direct and organize the activities of the Food and Beverage
Department to maintain high standards of food and beverage quality, service and
merchandising to maximize hotel Profitability.

ESSENTIAL JOB FUNCTIONS:
1. Interview, hire, train, recommend performance evaluations, resolve
problems, provide open communication and recommend discipline and/or
termination when appropriate.
2. Plan and direct the functions of administration and planning of the Food and
Beverage Department to meet the daily needs of the operation.
3. Clearly describe, assign and delegate responsibility and authority for the
operation of the various food and beverage sub-departments, e.g. room
service, restaurants, banquets, kitchens, steward, etc.
4. Develop, implement and monitor schedules for the operation of all food and
beverage sub-departments to achieve a profitable result.
5. Participate with Food and Beverage managers in the creation of menus
designed to attract a predetermined customer market.
6. Implement effective control of food, beverage and labor costs among all
sub-departments to Crescent standards.
7. Abide by all State, Federal and Corporate requirements pertaining to serving
alcoholic beverages.
8. Assist managers in establishing and achieving predetermined profit
objectives and desired standards of quality food, service, cleanliness,
merchandising and promotion.
9. Regularly review and evaluate the degree of guest satisfaction of the
individual restaurants and banquet service, to recommend new operating
and marketing policies whenever declining or constant sales imply
dissatisfaction by the customers, a material changes in the make-up or the
customer market, or a change in the competitive environment.
10. Develop operating tools necessary and incidental to modern management
principles, e.g. budgeting, forecasting purchase specifications, recipes,
portion specifications, menu abstracts, food production control etc.
11. Continuously evaluate the performance and encourage improvement of the
associates in the food and beverage department. Plan and administer a
training and development program within the department which will provide
well trained associate at all levels.
12. Communicate both verbally and in writing to provide clear direction to staff.
13. Comply with attendance rules and be available to work on a regular basis.
14. Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES:
Must have the ability to communicate in English. Self-starting personality with an even
disposition. Maintain a professional appearance and manner at all times. Can
communicate well with guests. Must be willing to “pitch-in” and help co-workers with
their job duties and be a team player. Considerable skill in complex mathematical
calculations without error. Ability to effectively deal with internal and external customers,
some of whom will require high levels of patience, tact and diplomacy to defuse anger,
collect accurate information and resolve conflicts. Ability to move throughout all food and
beverage areas and hospitality suites and continuously perform essential job functions.
Ability to access and accurately input information using a moderately complex computer
system. Ability to observe and distinguish product quality by smell, taste, and appearance.