Charlestowne Hotels
Director of Food and Beverage
Charlestowne Hotels, Grand Junction, Colorado, United States, 81503
Salary Ranging from $75 - $105K based on experience
Director of Food & BeverageThe Director of Food and Beverage is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Food and Beverage is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service in a fine dining atmosphere.To perform this job successfully, an individual must be able to perform each essential duty.PRIMARY RESPONSIBILITIESMonitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary;Prepare the F&B budget and monitor department performance accordingly;Work with the General Manager and keep informed of F&B issues as they arise;Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget;Comply with all local liquor laws and health and sanitation regulations;Interview candidates for front-of-house F&B positions and follow standards for hiring approvals;Conduct daily shift meetings, monthly departmental meetings, and ensure ongoing guest service training and compliance of SOPs and personal appearance standards;Conduct and/or attend all required meetings, including pre-event and post-event meetings;Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience;Develop and implement strategies and practices that support employee engagement;Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food;Prepare and submit required reports in a timely manner.GUEST SERVICE & SATISFACTIONCreate an unforgettable dining experience in the restaurant and the banquet facilities;Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner;Actively participate in all hotel required meetings and trainings;Maintain high standards of The Hotel’s personal appearance and grooming requirements;Maximize efforts towards productivity, identify problem areas and assist in implementing solutions;Must be effective in handling problems, developing a positive departmental culture, including anticipating, preventing, identifying, and solving problems as necessary;Perform other duties as requested by management.JOB REQUIREMENTSCollege degree and five years of related experience in a food and beverage capacity;Strong verbal and written communication skills;Significant attention to detail;Complete understanding of NOI profitability and budget goals;Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws and regulations;Computer skills required – experience with Hotel information systems preferred;Excellent guest service skills;Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment;Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.
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Director of Food & BeverageThe Director of Food and Beverage is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Food and Beverage is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service in a fine dining atmosphere.To perform this job successfully, an individual must be able to perform each essential duty.PRIMARY RESPONSIBILITIESMonitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary;Prepare the F&B budget and monitor department performance accordingly;Work with the General Manager and keep informed of F&B issues as they arise;Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget;Comply with all local liquor laws and health and sanitation regulations;Interview candidates for front-of-house F&B positions and follow standards for hiring approvals;Conduct daily shift meetings, monthly departmental meetings, and ensure ongoing guest service training and compliance of SOPs and personal appearance standards;Conduct and/or attend all required meetings, including pre-event and post-event meetings;Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience;Develop and implement strategies and practices that support employee engagement;Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food;Prepare and submit required reports in a timely manner.GUEST SERVICE & SATISFACTIONCreate an unforgettable dining experience in the restaurant and the banquet facilities;Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner;Actively participate in all hotel required meetings and trainings;Maintain high standards of The Hotel’s personal appearance and grooming requirements;Maximize efforts towards productivity, identify problem areas and assist in implementing solutions;Must be effective in handling problems, developing a positive departmental culture, including anticipating, preventing, identifying, and solving problems as necessary;Perform other duties as requested by management.JOB REQUIREMENTSCollege degree and five years of related experience in a food and beverage capacity;Strong verbal and written communication skills;Significant attention to detail;Complete understanding of NOI profitability and budget goals;Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws and regulations;Computer skills required – experience with Hotel information systems preferred;Excellent guest service skills;Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment;Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.
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