Food & Beverage Director

Position Summary The Director of Food and Beverage is responsible for creating an atmosphere in all food services that will inspire guest to return and bring creativity and excitement to team members. The Director of Food & Beverage serves as a leader to all kitchen, banquet, and restaurant team members. Primary Responsibilities

• Supervise the Food & Beverage department of the hotel including restaurant food service, kitchen, lounge service, and banquet/catering service
• Establish and promote a positive and exciting work environment
• Establish staffing needs and oversee recruiting, screening, and hiring. Labor management for existing team members including scheduling.
• Training and development for department team members; conducting coaching, training and development, and disciplinary action
• Recommend termination to GM for department team members and participate in process
• Enforce policies and procedures established by the company, the hotel brand and applicable state and local health codes.
• Inspect equipment regularly for cleanliness and working condition
• Supervise set-up, service and break-down of banquets.
• Supports revenue and budgeting and cost objections by controlling food costs, labor hours, and avoids food wastage.
• Aims to meet or exceed budgeted Gross Operating Profit.
• Promotes positiveguest service experience by team members
• Responds promptly to any escalated guests’ inquiries or complaints; Coaches employees on improvement for guest complaints
• Prepare for upcoming brand audits; Evaluate scores and take action on items requiring improvement
• Restocking and all inventory control
• Flexible availability to meet business demands for events, restaurant hours, team member absences, etc.
• Ensuring satisfactory scores with brand by preparing for audits, evaluating results, and collaborating with management and team with necessary improvements
• Other duties as assigned

Education/Experience

• Five years of food & beverage experience
• Three years in a management position
• Bachelor’s Degree in Hospitality, Food Service Management preferred
• Strong organization skills and attention to detail 2
• Experience with establishing menu and service standards
• Ability to drive company culture through team and guest experience

\ Physical Requirements

• Frequent standing and walking for inspection
• Set up of banquet tables to include lifting, bending, stooping, kneeling
• Ability to lift and carry up to 50 pounds
• Ability to taste and smell

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions EEO Statement Our company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. #J-18808-Ljbffr Embassy Suites Columbus, OH