Director of Food and Beverage

Director of Food & Beverage

The 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 RESPONSIBILITIES

Monitor 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 on-going 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 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 services 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.

Job Type:

Full-time

Pay:

$80,000.00 - $85,000.00 per year

Benefits:

401(k)

401(k) matching

Dental insurance

Flexible schedule

Health insurance

Paid time off

Vision insurance

Experience:

Food and Beverage leadership: 3 years (Required)

Ability to Relocate:

Fayetteville, AR 72701: Relocate before starting work (Required)

Work Location:

In person

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