The Director of Food/Beverage directs and supervises all aspects of food & beverage. The Director of Food & Beverage will be responsible for coordinating, supervising and directing all property food and beverage & banquet operations. The Director will provides guests with friendly, professional service, excellent food quality, strong price value, consistent execution in an attractive, well-maintained environment. This position is responsible for providing quality service, marketing ideas to promote business, meeting/exceed financial goals, short and long-term planning, and day-to-day operations. This position also works directly with established group room accounts to develop room revenue for the hotel, solicit new accounts, and nurture and capture incremental room nights from established accounts.
This position directly reports to the General Manager and supervises the Banquet Sales Manager, Group Sales Manager, Kitchen, banquet, wait staff and bartenders.
The essential functions or duties listed below are intended only as an illustration of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if work is similar, related, or a logical assignment to the position.
1) Develop and maintain relationships with key clients (decision makers) in order to produce group, leisure and corporate business, resulting in the increase of room sales and revenue.
2) Develop sales activities to ensure actual sales meet or exceed the hotel's established revenue plan; accurately and timely report variances/projections.
3) Direct the scheduling of group activities and coordinate with other departments to provide exceptional customer service.
4) Develop long and short-term banquet sales strategy.
5) Guide Banquet Sales initiatives to completion and report results.
6) Be visible in the operation, recognize and maintain relationships with regular guests and cultivate new relationships through effective marketing and personal relationships.
7) Direct and ensure food & beverage standards and procedures are followed.
8) Ensure timely response to guest needs; resolve guest complaints appropriately to maintain guest satisfaction.
9) Develop, recommend, implement and manage the food & beverage annual budget, business/marketing plan, and objectives to meet/exceed expectations; ensure food and beverage costs are within budgeted guidelines.
10) Direct process improvements for menus, food preparation, and service methods.
11) Direct and implement package deals, promotions, displays, decorations and presentations to capture more guests and a larger share of the local market.
12) Review vendors and products to ensure procurement of top quality products at minimum prices and submit recommendations for areas of improvement.
13) Directly oversee banquet operations including scheduling, training and development of banquet staff.
14) Produce and track internal sales goals and incentives for sales and catering.
15) Participate in the evaluation of food product, front-of-the-house food and beverage employee performance, and development of product consistent with our market position.
16) Complete selection and pricing strategy of all liquors and wines, and supervise product procurement.
17) Maintain current pricing and approve purveyors based on quality, service and cost of related food and beverage items for requisition purposes, store inventories, cost control procedures and forecasts.
18) Meet the financial targets in sales by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, consistently run high operation standards, and effective utilization of marketing funds.
19) Ensure all communications containing company, hotel, brand and guest information is consistent with privacy policies, practices and regulations.
20) Maintain a consistent professional and positive attitude when communicating with guests and associates.
21) Complete all required reporting in a timely and accurate manner; perform special projects and other responsibilities as assigned.
22) Respond properly and appropriately in any hotel emergency or safety situation.
23) Observes all safety rules and regulations when performing assigned duties; report safety hazards to assigned supervisor.
24) Performs all other related duties as assigned.
BA/BS in Hospitality/Restaurant Management, Business or equivalent field preferred. Minimum 3 years as a Restaurant GM, Director of Food and Beverage or combination of both experience with proven experience with all aspects of room sales, restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing and marketing.