Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Daily Pay
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
term life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
The Food & Beverage Director role is a pivotal leadership position within the hospitality sector, primarily responsible for ensuring exceptional dining and beverage experiences across multiple outlets in a hotel setting, including the Restaurant, Room Service, Lounge, Market, and Banquets. This role requires a dynamic individual capable of managing diverse facets of food and beverage operations, from frontline service to back-of-house kitchen supervision. The company places a strong emphasis on maintaining the highest standards of customer service — meaning the Director must foster an environment where attentiveness, friendliness, courtesy, and efficiency are paramount throughout every guest interaction.
As a ... Show More
As a ... Show More
Job Requirements
- At least 5 years of progressive experience in a hotel or related field
- A 2-year college degree with related experience or a 4-year college degree or a Culinary Degree with progressive hotel experience
- Holds and maintains certifications including Food Handlers, Alcohol Awareness, CPR and First Aid
- Proficient in Windows operating systems and company software applications
- Expertise in restaurant bar, banquet, catering, in room dining and kitchen management
- Ability to communicate clearly and effectively
- Ability to make quick and accurate decisions
- Capable of working well under pressure and maintaining composure
- Skilled in problem anticipation and resolution
- Able to assimilate and adjust complex information
- Proficient in listening and resolving co-worker and guest issues
- Competent in financial data analysis and arithmetic
- Knowledge of hotel organizational structure and functions
- Excellent communication and technological skills
- Experienced in forecasting, budgeting, labor management and purchasing
- Able to complete forecasting and budgeting efficiently
- Maintains professional work relationships and communication
- Knowledgeable about industry trends and local competition
Job Qualifications
- At least 5 years of progressive experience in a hotel or a related field
- A 2-year college degree and 3 or more years of related experience or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience
- Holds and maintains applicable certification requirements such as Food Handlers, Alcohol Awareness, CPR and First Aid
- Proficient in Windows operating systems, company approved spreadsheets and word processing
- Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management
- Ability to convey information and ideas clearly
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Effective in handling problems in the workplace including anticipating, preventing, identifying and solving problems
- Ability to assimilate complex information and data from disparate sources and adjust as needed
- Effective at listening, understanding and resolving concerns of co-workers and guests
- Able to work with and understand financial information and basic arithmetic functions
- Familiar with hotel organization and departmental functions
- Strong communication, speaking, reading, writing and basic technological skills
- Knowledge and experience with forecasting, budgeting, labor management and purchasing
- Able to complete all applicable forecasting and budgeting in a timely manner
- Maintains professional relationships and promotes open communication
- Knowledgeable about local competition and industry trends
Job Duties
- Organize, direct, supervise and assist in the preparation and service of all food and beverage based on standardized recipes for the Restaurant, Room Service, Market, Employee Cafeteria and Banquets
- Ensure cleanliness, sanitation and safety in kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost/production ratio
- Plan meals and service while directing and guiding the Chef with various assignments such as pricing and banquets
- Provide oversight of kitchen staff, outlets, banquet food display merchandising, and operations of kitchen, service, beverage and banquet departments
- Handle cash, prepare and deposit cash drops, secure and balance bank
- Interact and occasionally have unsupervised contact with guests and/or colleagues
- Maintain a high level of trust and responsibility and represent the company with reputation and good character
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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