Wequassett Resort and Golf Club
Director of Food & Beverage
Wequassett Resort and Golf Club, Harwich, Massachusetts, us, 02645
The Director of Food and Beverage Operations is to direct and organize services of the resort's food and beverage (including but not limited to the restaurants, room service, and special events) according to resort brand standards and in the resort’s continuing effort to deliver outstanding guest service and financial profitability.
Responsibilities:
Manage all restaurants, bars, catering events, meeting space, room service, beach and pool operations to include guest service standards and initiatives, product quality, cost controls, overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement, and meeting participation and facilitation.
Manage food & beverage financials, budget, forecast and training to include sustaining our Forbes 5-star rating.
Monitor and develop team member performance including providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
Monitor and assess product and service satisfaction trends, evaluate and address issues, and make improvements accordingly.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage services and maximize overall revenue.
Ensure associates have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies, and knowledge of hotel and local area.
Recruit, interview, and train team members.
Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories and keep inventory records.
Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.
Maintain regular attendance and is consistently on time.
Maintain high standards of personal appearance and grooming, which include compliance with the dress code.
Reasonable accommodation may be made to enable individuals with disabilities to perform essential duties.
Required Qualifications:
8-10 years of Luxury or independent resort management experience is preferred.
A 4-year degree from an accredited institution in Food Service Management, Hospitality, Business Administration, or a related field, along with 8+ years of relevant experience.
Extensive spirits, beer and wine expertise.
Demonstrate natural leadership and management qualities with positive team-building.
Understanding of restaurant operations; food and beverage knowledge, steps of service, cost control in F&B, labor controls, menu writing.
Ability to have a flexible schedule according to operational needs.
Preferred Experience:
8 years: minimum eight (8) years of experience.
Required Education:
Bachelors or better in Hospitality and Resort Management or related field.
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Responsibilities:
Manage all restaurants, bars, catering events, meeting space, room service, beach and pool operations to include guest service standards and initiatives, product quality, cost controls, overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement, and meeting participation and facilitation.
Manage food & beverage financials, budget, forecast and training to include sustaining our Forbes 5-star rating.
Monitor and develop team member performance including providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
Monitor and assess product and service satisfaction trends, evaluate and address issues, and make improvements accordingly.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage services and maximize overall revenue.
Ensure associates have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies, and knowledge of hotel and local area.
Recruit, interview, and train team members.
Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories and keep inventory records.
Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.
Maintain regular attendance and is consistently on time.
Maintain high standards of personal appearance and grooming, which include compliance with the dress code.
Reasonable accommodation may be made to enable individuals with disabilities to perform essential duties.
Required Qualifications:
8-10 years of Luxury or independent resort management experience is preferred.
A 4-year degree from an accredited institution in Food Service Management, Hospitality, Business Administration, or a related field, along with 8+ years of relevant experience.
Extensive spirits, beer and wine expertise.
Demonstrate natural leadership and management qualities with positive team-building.
Understanding of restaurant operations; food and beverage knowledge, steps of service, cost control in F&B, labor controls, menu writing.
Ability to have a flexible schedule according to operational needs.
Preferred Experience:
8 years: minimum eight (8) years of experience.
Required Education:
Bachelors or better in Hospitality and Resort Management or related field.
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