Food & Beverage Director directs and oversees all aspects of the organization’s food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Being a Food & Beverage Director may identify marketing opportunities to promote food and beverage products. May require a bachelor’s degree. Additionally, Food & Beverage Director typically reports to top management. The Food & Beverage Director typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be a Food & Beverage Director typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.
Director Of Food & Beverage Job Description Template
Our company is looking for a Director Of Food & Beverage to join our team.
Responsibilities:
- Coordinate food and beverage operations with other hotel departments to ensure efficient guest service;
- Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations;
- Exercise quality control for both food and beverage;
- Implement and maintain F&B sales/marketing programs;
- Evaluates team members within department and delivers constructive feedback to employees in regards to performance;
- Prepare annual budgets and administers in a fiscally responsible manner;
- Follow department policies, procedures and service standards;
- Lead and supports all Food & Beverage departments on the achievement of their financial and operational targets;
- Negotiate with union stewards, and union business representatives on contract negotiations and when labor issues arise;
- Preparing and adhering to the F&B departmental budget;
- Review weekly catering reports with summary of results to Executive Director;
- Other duties as assigned by the General Manager;
- Establish and maintain effective internal controls within the F&B operation;
- Direct and oversee development of employees;
- Attains food and beverage sales goals by executing marketing strategies and controlling costs.
Requirements:
- Understands the importance of attention to detail and finesse when delivered through service and hospitality experiences;
- Always putting the member and guest first while being adaptable to changing priorities;
- Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to;
- Paid Time Off: Full- Time Employees have sick day’s + vacation days;
- The knowledge and experience to make quality cocktails;
- Exceptional people leader, from identifying and hiring talent, to inspiring and developing teams in their career journey;
- Basic knowledge of audio visual equipment, telecom equipment, lighting and room temperature control;
- Good organizational skills to assure all special events are planned well in advance and implemented to perfection;
- Personnel management skills to hire, train, and motivate employees;
- Extensive knowledge of market and related meeting industry;
- Preparing and adhering to the F&B departmental budget;
- Review weekly catering reports with summary of results to Executive Director;
- Negotiate with union stewards, and union business representatives on contract negotiations and when labor issues arise;
- Good oral and written communications with customers and staff;
- Proven track record in operating a successful restaurant business, particularly across multiple locations.