Director of Food and Beverage

Director of Food and Beverage

Situated in the epicenter of Midtown,

Loews Atlanta Hotel

is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location, this property is a modern-age Southern charmer.Job SpecificWorks with department managers to establish staffing requirements for all departments within the Food and Beverage Division.Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets.Interviews, selects, trains, appraises, coaches, counsels, and disciplines all food and beverage management personnel according to Loews standards.Follows New Hire Training and on-going Star Service Competency in accordance with hotel policy.Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives, and training needs required to achieve same.Coaches, counsels, and retrains personnel as needed to ensure levels of performance.Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events.Approves all Food and Beverage Division purchase requisitions to ensure operational costs are kept within forecasted budgetary guidelines.Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIPs expected.Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events.Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities.Works with Purchasing Manager, Executive Chef, and outlet managers to establish appropriate par levels for all inventories to support forecasted activity without experiencing stock-out or excessive on-hand situations.Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments.Serves as an active member of the Executive Committee and attends all meetings of the same.Conducts frequent inspection/analysis/critique of all hotel food and beverage outlets.Works with Executive Chef and outlet managers to improve existing menus and develop new menus as the need arises.Assists Executive Chef, Banquet Chef, and Conference Services Managers in the development of special menus and presentations for banquet functions.Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing, and development of the annual budget/profit plan for the hotel Food and Beverage Division.Works with upper-level management to analyze current business and industry trends; project future expectations and needs; develop long-term budgets and capital improvement plans for the restaurants within the hotel.Evaluates changes in guest needs, the hotel's guest mix, and industry competitive set to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction while maintaining market dominance and exceptional financial performance.Other duties as assigned.GeneralPromotes and applies teamwork skills at all times.Notifies appropriate individuals promptly and fully of problems and/or unusual matters of significance.Is polite, friendly, and helpful to guests, management, and fellow employees.Executes emergency procedures in accordance with hotel standards.Complies with required safety regulations and procedures.Attends appropriate hotel meetings and training sessions.Maintains cleanliness and excellent condition of equipment and work area.Complies with hotel standards, policies, and rules.Remains current with hotel information and changes.Complies with hotel uniform and grooming standards.QualificationsBachelor's degree or higher in Food Service Management, Culinary Arts, or Hospitality Management.Six to eight years of progressive management experience in a large, upscale, high volume, multi-outlet hotel environment, three to five years as Director.Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, and control.Ability to envision/create new menu selections and menus that complement the theme of the various restaurants, beverage outlets, or group functions.Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria.Effective management, leadership, organizational, and communication skills.Ability to work a flexible schedule to include weekends and holidays.

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