Dir-Food & Beverage-C
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Key skills for this role
About the Role
Oversee food and beverage operations, develop strategies, manage budgets, ensure customer satisfaction, and lead a culinary team to maximize financial performance.
Key Skills for This Role
Responsibilities
- Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviors
- Review financial reports and statements to determine how Food and Beverage is performing against budget
- Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy
- Work with food and beverage leadership team to determine areas of concern and develop strategies to improve the department's financial performance
- Establish challenging, realistic and obtainable goals to guide operation and performance
- Strive to improve service performance
- Develop and manage Food and Beverage budget
- Monitor the department's actual and projected sales to ensure revenue goals are met or exceeded
- Ensure cash control and liquor control policies are in place and followed
- Focus on maintaining profit margins without compromising guest or employee satisfaction
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- Encourage and build mutual trust, respect, and cooperation among team members
Requirements
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area
- Knowledge of customer and personal service principles
- Knowledge of financial resource management
- Knowledge of administration and management principles
- Applied business knowledge
- Knowledge of material resource management
Full Job Posting
Job Summary
- Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable.
- Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.
- Ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.
- Develops and implements property wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.
Candidate Profile
- Education and Experience: High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
- Skills and Knowledge: Customer and Personal Service, Management of Financial Resources, Administration and Management, Applied Business Knowledge, Management of Material Resources.
Core Work Activities
- Developing and Maintaining Food and Beverage/Culinary Goals: Sets expectations and holds food and beverage leadership team accountable; reviews financial reports; makes CAPEX recommendations; works with team to improve financial performance; establishes goals; strives to improve service performance.
- Developing and Maintaining Budgets: Develops and manages F&B budget; monitors sales; ensures cash and liquor control policies; focuses on profit margins.
- Leading Food and Beverage/Culinary Team: Utilizes interpersonal skills to lead; encourages trust and cooperation; achieves goals; serves as role model; develops means to improve profit.
- Ensuring Exceptional Customer Service: Provides above and beyond service; improves service through communication and coaching; reviews guest satisfaction results; empowers employees; estimates cost benefit ratio; shares corrective action plans.
- Managing and Conducting Human Resource Activities: Provides guidance and direction; coaches team on managing wages and costs; hires leadership; sets goals; ensures clear communication; brings issues to HR; ensures fair treatment; coaches for performance improvement.
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