Director of Food & Beverage

Position Summary

The Director of Food & Beverage is responsible for coordinating all phases of restaurant management and group meeting / banquet / food and beverage functions; additionally, coordinating all food and beverage activities daily; assisting both Hotel / restaurant / banquet / culinary staff, as well as guests and clients in all food and beverage programs. This position coordinates with the Chef-in-Residence and manages the Executive Chef, BOH, Restaurant Manager, Assistant Managers, FOH, Conference Services Managers, Banquet Manager, Banquet Captains, and Banquet Servers to solicit Group Food & Beverage business; maintain the services and reputation of the Hotel and act as a management representative to guests and clients.

The Director of Food & Beverage works alongside of other Directors and serves as an integral member of the Hotel's Executive Leadership Team.

Essential Functions

• Creation and Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Completion of customer follow-up calls on a timely basis.
• Timely analysis of Food and Beverage pricing in relation to both cost control and competition.
• Participation and input towards F&B Marketing activities, campaigns, and initiatives.
• Entertainment of potential and existing customers.
• Preparation of sales promotions and mailings.
• Competitive analysis and gathering data such as banquet kits, room rental rates, etc.
• Connecting to previous clients about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all food and beverage operations.
• Coordinate with major group meeting/banquet planners and the specific requirements with the services and facilities offered. This includes proposals, contracts, estimated and actual function statements.
• Overall direction of the culinary staff.
• Supervision of daily paper flow including food and beverage inventory management, banquet proposals, and function contract recommendations.
• Maintenance of hotel credit policies.
• Directly responsible for large function billings and overseeing medium/small function billings regarding accuracy and timeliness.
• Oversee all food and beverage events, guaranteed attendance numbers.
• Completion of monthly forecasts, inventories, cost reporting, and all financial reports.
• Attendance and participation at F&B meetings and department head meetings.
• Responsible for menu development, planning, and pricing.
• Development and maintenance of department manuals.
• Supervision of weekly payroll input.
• Availability to hotel staff at all times.
• Participation in manager on duty shifts as required.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedules and shift duties while maintaining budgeted labor costs keeping them adequate and consistent.
• Assure timely completion of all function billings.
• Assure the appropriate ordering and purchasing of all food, beverages, liquor, beer, wine, and all food and beverage equipment such as utensils, small wares, linens, etc.
• Consistently check of all food and beverage quality, services and presentation.
• Ensuring customer satisfaction.
• Ensuring the quality of all meeting rooms and restaurants.
• Develop an on-going liaison with the Sales Department to ensure satisfaction in all client needs and requirements.
• Supervise and work with the executive chef, food and beverage managers and supervisors to ensure departmental and hotel success.
• Establish and rapport with groups to ensure guest satisfaction and repeat business.
• Address and minimize the number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Direct all food and beverage staff in professional attitude and proper appearance.
• Foster and develop teamwork with co-workers and senior management.
• Develop and establish all food and beverage departmental policies and procedures.
• Ensure staff training, growth and development.
• Ensure that all staff have appropriate certifications.
• Direct involvement in personnel interviews, selection, and hiring procedures.
• Direct involvement in all discipline and termination procedures.
• Develop regularly scheduled departmental meetings and communications being held monthly.
• Responsible for overseeing all scheduling in the department.
• Participate in overall Hotel maintenance and cleanliness.
• Achieve all service expectations.
• Must have complete knowledge of fire procedures
• Establish safety standards.
• Perform other related duties incidental to the work described herein.
• Be sure to perform, execute, as well as adjust to other duties as assigned.

Preferred Qualifications and Education Requirements

• Bachelor's or Master's degree in Hospitality or Hotel Management or equivalent experience.
• Minimum of 4 years previous experience in similar job role. Proven track records with prior experience as Food and Beverage Director. Progressive experience in high-volume food production, banquets and catering.
• Extensive experience in three-meal, high volume restaurant, preferably in a "farm-to-table" concept.
• Knowledge of and experience with restaurant POS/Inventory systems, specifically Micros Simphony, ORCA, and SalesForce/Delphi highly preferred

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.

Other Requirements

• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
• Must possess leadership skills and be able to motivate Service Professionals through difficult points within the operation
• Must be able to handle a multitude of tasks in an intense, ever-changing environment
• Must possess basic computer skills
• Must possesses knowledge of computer accounting programs, math skills; as well as, budgetary analysis capabilities

• Possess knowledge of accounting and budgeting.
• Must be able to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions.
• Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions.
• Ability to effectively communicate and provide directions in a clear, concise and professional manner in both verbal and written form.
• Ability to effectively multi-task.
• Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Hotel Madison standards.

Additional Notes

Equal Employment Opportunity. Hotel Madison is committed to providing equal employment opportunities in all employment practices, without regard to race, color, religion, sex, national origin, citizenship status, marital status, age, veteran's status, disability, sexual orientation, gender identity, or gender expression. Hotel Madison complies with the law regarding reasonable accommodation for disabled employees and applicants.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.