Kanuga
Director of Food & Beverage
Kanuga, Hendersonville, North Carolina, us, 28793
Kanuga F&B Philosophy
Our food and beverage philosophy emphasizes the integration of nourishing food, mindful living, and environmental stewardship. It reflects the mission of fostering connections among people, nature, and the Creator, and the vision of inspiring a compassionate and mindful world. It underscores the importance of meals not just as sustenance but as a medium for community building, spiritual enrichment, and respect for the Earth. This philosophy is brought to life through the three pillars of the Kanuga dining experience: Inclusive Nourishment, Sustainable Provisions, and Gracious Hospitality.
Director of Food & Beverage
The Director of Food and Beverage is charged, first and foremost, with bringing the Kanuga F&B philosophy to life. In addition, this leader 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 RESPONSIBILITIES
Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary.
Work with the General Manager and the Director of Sales to provide an exceptional guest experience for all dining outlets and banquet & catering events.
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 & SATISFACTION
Create 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 REQUIREMENTS
College degree and five years or more 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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Our food and beverage philosophy emphasizes the integration of nourishing food, mindful living, and environmental stewardship. It reflects the mission of fostering connections among people, nature, and the Creator, and the vision of inspiring a compassionate and mindful world. It underscores the importance of meals not just as sustenance but as a medium for community building, spiritual enrichment, and respect for the Earth. This philosophy is brought to life through the three pillars of the Kanuga dining experience: Inclusive Nourishment, Sustainable Provisions, and Gracious Hospitality.
Director of Food & Beverage
The Director of Food and Beverage is charged, first and foremost, with bringing the Kanuga F&B philosophy to life. In addition, this leader 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 RESPONSIBILITIES
Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary.
Work with the General Manager and the Director of Sales to provide an exceptional guest experience for all dining outlets and banquet & catering events.
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 & SATISFACTION
Create 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 REQUIREMENTS
College degree and five years or more 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.
#J-18808-Ljbffr