Director of Food & Beverage

Description

• Prepare and submit required reports in a timely manner.
• Ensure overall guest satisfaction.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Cooperate in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Attend all hotel required meetings and trainings.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Monitor quality of service and product.
• Participate in M.O.D. coverage as required.
• Oversee operations of the employee cafeteria.
• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Ensure departmental compliance with SOP’s.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Supervise all F&B personnel.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Attend and/or conduct departmental and hotel training (CARE, One to One ), etc.
• Organize and conduct department meetings on a regular basis.
• Ensure timely purchase of F&B items, within budget allocation.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Maintain a warm and friendly demeanor at all times.
• Prepare the F&B budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Respond to guest complaints in a timely manner.

Requirements

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance