Hotel Director of Food Beverage

Location: Ocala FL

Seeking an experienced Hotel Director of Food and Beverage to join our team. The Hotel Food & Beverage Director is responsible for the Food & Beverage operations of the Hotel with a focus on maximum guest satisfaction while ensuring budgeted levels of profitability.

Primary Responsibilities:

• Lead Food and Beverage operations to assure a continual level of outstanding guest service.
• Ensures a culture of continuous improvement and creates a team that works to take care of each other.
• Develops an operating budget for each of the departments revenue outlets; after approval monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety sanitation energy management preventive maintenance and other standards are consistently met.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Helps plan and approve external and internal marketing and sales promotion activities for the food and beverage department.
• Helps plan and approve the organizational chart staffing and scheduling procedures and job description/specifications for all department staff.
• Manages the longrange staffing needs of the department.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal state and/or local laws pertaining to alcoholic beverages and food safety and sanitation.
• Research new products and develops an analysis of the cost/profit benefits.
• Develops and implements policies and procedures for food and beverage departments.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity quality and price for all purchases.
• Reviews new techniques for food presentation and service in a manner and variety to maximize guest satisfaction and to minimize operating costs.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Develops ongoing professional development and training programs for food production service and bar production/service personnel.
• Ensures correct handling procedures to minimize china and glassware breakage and food waste.
• Addresses guest complaints and advises the Director of Operations about appropriate corrective actions taken.
• Serves as a member of the property Executive Committee.
• Assists in planning and implementing procedures for special events and banquet functions.
• Maintains appearance upkeep and cleanliness of all food and beverage equipment and areas including storage rooms and back of house areas.
• Manages physical inventory verification and provides updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the Point of Sales systems.
• Ensures that an accurate reservation system is in place for special events.
• Audits and approves payroll.
• Position requires walking/ standing for extended periods of time.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other jobrelated duties assigned by their supervisor. This document does not create an employment contract implied or otherwise other than an at will employment relationship.

Physical Requirements

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.

• Position requires walking/ standing for extended periods of time.
• Associate may have to stand walk reach with arms and hands climb or balance and to stoop kneel crouch or crawl.

Qualifications Education Experience Skills and Abilities:

• Five years experience in a senior level food and beverage management position with multi outlets.
• Previous steakhouse experience preferred.
• Wine and cocktail knowledge is preferred.
• Leadership and Communication Skills.
• Strategic Planning skills.
• Ability to conduct cost analysis budgeting and forecasting.
• Ability to multitask and adapt in any situation.
• ServSafe Manager Certified.
• Alcohol Compliance Certified.
• Knowledge of the restaurant industry its services facilities and equipment.
• Must be detail oriented with organizational and communication skills both verbal and written due to nature of the job.
• Employer conducts background check.