Food and Beverage Director

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $70,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Paid Time Off

Medical insurance

Dental Insurance

Life insurance

Vision Insurance

401k with employer match

quarterly bonus plan

Job Description

The Courtyard Hilton Head Island is a premier hotel known for its exceptional hospitality and commitment to delivering memorable guest experiences on South Carolina's scenic Hilton Head Island. As part of Marriott International's global portfolio, this property upholds high standards in service, comfort, and luxury across its accommodations and amenities. The hotel offers a blend of relaxed coastal ambiance and modern conveniences, making it a preferred destination for both business and leisure travelers. With its strategic location, guests enjoy easy access to beautiful beaches, golf courses, shopping, and local attractions. The Courtyard Hilton Head Island prides itself on delivering outstanding... Show More

Job Requirements

Must be able to perform major life activities including standing, lifting, bending, learning, reading, concentrating, thinking, and communicating
must be able to push or pull 60 pounds and lift and/or carry 50 pounds
must be able to stand for eight hours, bend, stretch, and reach
must be able to see and hear
must be able to speak and read English, ability to communicate in another language may be helpful
must display professionalism, honesty and trustworthiness always
must pass appropriate security clearance per company policy
flexible availability to work a mix of 1st, 2nd, or mid-shifts as well as weekends
must maintain certification from a brand approved responsible vendor training program
ability to work under pressure and maintain hospitality attitude
able to perform duties outside normal responsibilities as needed

Job Qualifications

Three years’ experience managing or supervising five or more associates
three years’ experience with ordering, pricing food and inventory control
three years’ experience with chain food, hotel, or retail outlet
three years’ experience with culinary services and menu production
knowledge of financial aspects of running a restaurant including budgets, labor, food and beverage cost controls
knowledge of food safety, storage and labeling of all products
knowledge of restaurant operations including FOH, BOH, culinary, production, bar operations
knowledge of OSHA requirements and departmental maintenance
supervisory skills including interviewing, hiring, training, appraising, documenting, and motivating
computer literacy with property management systems, POS, labor, inventory, sales, and billing
ability to calculate and price appropriate food costs, retail and purchasing
ability to maintain organization of supplies and storage
excellent communication and professionalism
ability to multitask and maintain guest service centric focus

Job Duties

Maintain a professional cohesive team by hiring, training, coaching, counseling and developing the most qualified individuals
manage one or more Supervisors who act as Manager on Duty for the department during daily shift operations and F&B outlets
promote positive morale and friendly attitudes and demonstrate teamwork with a cohesive working environment
responsible for weekly schedules, inventories, orders with all vendors, and completes all operational duties according to deadlines
responsible for ensuring kitchen production controls are set and followed with culinary staff
responsible for training and displaying all documents, guidelines, policies and procedures for the department staff and operations, FOH and BOH
responsible for researching and purchasing all equipment and supplies necessary to operate the restaurant
follows all Standards according to the Brand as laid out in policies, procedures, day to day operations, Brand collateral, and any other guidance provided by Brand Standards and Operations
works within budgeted guidelines for maximum performance and revenues, controlling food, beverage, labor, and all other operational costs
analyzes product cost and pricing, competition, and market studies
participates in F&B marketing activities and promotions to generate revenue and customer recognition of the hotel
establishes catering procedures and practices, and coordinates and works closely with sales and F&B staff, producing banquets as requested for all hotel functions, with utmost professionalism and highest quality of performance
maintains safety and security practices, have thorough knowledge of emergency procedures
maintain all Food Safety, Department of Health and OSHA standards, Health Department requirements, Brand Standards and guidance
ensure guests are provided with the highest quality product and service
must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company
maintain certification from a brand approved responsible vendor training program
act as Manager on Duty (MOD) for the hotel in the absence of other department heads, working in conjunction with all management of the property
perform other duties as assigned that the associate can perform as staffing needs arise

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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