Food & Beverage Director

Job Description

Job Description

Position Overview:
Matrix Hotels is seeking an outstanding leader to direct and oversee all aspects of the Cambria Hotel Lake Placid’s food and beverage department.  This is a phenomenal opportunity for the right person to help bring to life to 4,400 sf of restaurant, meeting space, and outdoor event space at Lake Placid’s newest resort hotel!

• Develops and implements restaurant and banquet policies and procedures.
• Works with Chef on menu creation, costing, planning, and safety standards.
• Makes decisions for daily culinary and beverage operations, including exceeding guest expectations and increasing revenue and profit.
• Works with chef, hotel management and sales team to create new and unique restaurant and banquet menu items and specials using various ingredients in an innovative way.
• Works with bartenders to create and improve beverage menu that will pair well with our food offerings and Cambria Hotel’s DNA.
• Controls department costs such as food, beverage, supplies, uniforms, and equipment, and works with vendors to get the best products at cost-effective prices.
• Minimizes COGS without affecting the customer experience.
• Develops and manages budgets and analyzes financial statements.
• Monitors vendor and supplier performance to ensure quality and cost effectiveness.
• Negotiates contracts and resolves disputes with vendors.
• Oversees purchasing to stay within department budget.
• Sets pricing and service standards.
• Trains food and beverage supervisors and staff to standards as well as monitors performance.
• Coordinates all beverage, kitchen food preparation, including processes, portioning, and garnishing.
• Designs and creates usable, workable, and practical space for food and beverage needs.
• Inspects and controls quality of food and beverage product line in all facility restaurants and bars to evaluate standards of service.
• Ensure compliance to brand standards related Food and Beverage.
• Perform all other reasonable duties as assigned by GM including MOD or Property coverage as deemed necessary.

• At least 5 years of food and beverage management experience.
• Experience working in a hotel and / or banquet facility.
• In-depth knowledge of the food and beverage industry and trends.
• Must be able to demonstrate clear and concise communication skills.
• Able to work well in stressful high-pressure situations while maintaining composure and objectivity.
• Knowledge and experience with forecasting, budgeting, labor management and purchasing to ensure maximum productivity.
• Maintains professional working relationship and promotes open lines of communication with mangers, employees, and other departments.
• The successful candidate will be energetic, persuasive, and well organized.
• Self-motivated and goal oriented.

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