Sandpiper Bay All Inclusive - Food & Beverage Director
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
Life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
Our esteemed hospitality establishment is a distinguished hotel renowned for its commitment to delivering exceptional guest experiences through superior service and high-quality amenities. This hotel operates various food and beverage outlets, including a fine dining restaurant, room service, lounge areas, a market, an employee cafeteria, and banquet facilities, all designed to cater to the diverse tastes and preferences of its guests. With a strong reputation for excellence in hospitality and culinary standards, the hotel is dedicated to maintaining operational efficiency and guest satisfaction across all service points.\n\nThe Food and Beverage Director plays a crucial leadership role within this dynamic hotel... Show More
Job Requirements
- At least 5 years of progressive experience in a hotel or related field
- 2-year college degree with 3 or more years of related experience or 4-year college degree with 1 to 2 years of related experience or Culinary degree with 1 to 2 years of progressive experience
- Holds and maintains certifications including Food Handlers, Alcohol Awareness, CPR and First Aid
- Proficient in Windows operating systems, spreadsheets and word processing
- Extensive experience in restaurant bar, banquet, catering, in room dining and kitchen management
- Strong communication skills
- Ability to evaluate and select alternative actions quickly
- Ability to work in high pressure situations maintaining composure
- Effective problem solving skills in workplace
- Ability to assimilate and adjust complex information
- Effective listening and conflict resolution skills
- Ability to work with financial data and basic arithmetic
- Knowledge of hotel organizational structure
- Capable of forecasting, budgeting, labor management and purchasing
- Timely completion of forecasting and budgeting
- Maintain professional relationships and communication
- Knowledge of local competition and industry trends
Job Qualifications
- At least 5 years of progressive experience in a hotel or related field and a 2-year college degree with 3 or more years of related experience or a 4-year college degree with 1 to 2 years of related experience or a Culinary degree with 1 to 2 years of progressive experience in a hotel or related field
- Holds and maintains applicable certifications including 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
- Strong communication skills including speaking, reading and writing
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Ability to work well in high pressure situations maintaining composure
- Effective at handling workplace problems including anticipating, preventing, identifying and solving
- Ability to assimilate complex information from disparate sources and adjust to meet needs
- Effective at listening, understanding, clarifying and resolving concerns of coworkers and guests
- Ability to work with financial data, analyze and forecast to ensure payroll and production control
- Knowledge of hotel organization and departmental functions
- Experience with forecasting, budgeting, labor management and purchasing
- Must complete all forecasting and budgeting in timely efficient manner
- Knowledgeable of local competition and industry trends
Job Duties
- Organize, direct, supervise and assist in preparation and service of all food and beverage for all outlets based on standardized recipes while maintaining highest quality standards
- Ensure cleanliness, sanitation and safety in kitchens, service stations, FOH, BOH and storage areas while minimizing waste and maximizing cost production ratio
- Plan meals and service while directing and guiding chefs with 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 with guests and colleagues ensuring excellent service and communication
- Maintain high level of trust and responsibility representing the company with good character and exercising sound judgement
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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