Director of Food and Beverage

Director Food & Beverage

The Director of Food & Beverage is ultimately responsible for all Food & Beverage operations, including all F&B Outlets, Banquets and Catering for the hotel. This senior level position works closely with and reports to, the General Manager and manages Food & Beverage operations in all fiscal, operational, and Human Resources aspects.

Summary of Responsibilities

• Develop innovative ways of promoting F&B operations. Develop short-term tactics and long-range strategic plans and programs for soliciting new streams of revenue.
• Develop consistent and cost effective culinary programs at the hotel.
• Optimize costs in kitchen and front of house F&B departments at the hotel, ensuring cost of sales and labour cost is maintained at optimum levels and within budget.
• Review and recreate where necessary outlet and banquet menus to ensure appropriate quality and pricing to maximize revenues and profitability.
• Assist the GM and F&B team in development of annual operating budget, weekly forecasts, and F&B capital plan.
• Lead a high functioning team of culinary and service professionals to meet and exceed the expectations of our valued guests. Monitor procedures or practices and initiate changes to improve efficiency.
• Develops and maintains close and effective working relationship with all supporting departments
• Specifically mentor the Executive Chef / Sous Chef in ensuring high quality, cost effective food quality.
• Trains and develops all employees ensuring that they are informed regarding responsible service of alcohol and adherence to Legal regulations, Brand and Company policies. Train employees on POS system (Micros) as well as programming and maintenance of it.
• Oversees the guest experience and service provided while monitoring the kitchen and service operations. Ensures the quality of food from the kitchen and works with Kitchen Management to correct problems and maintain quality.
• Work with suppliers to keep product offerings current and trendy. Keep abreast of current food and beverage trends and incorporate those into outlet's offerings.
• Become familiar with and ensure compliance with F&B standards with the brand. Review front and back of house operations to ensure levels of service are maintained at highest possible levels.
• Ensure compliance of all WHMIS and health codes & regulations.
• Promotes and ensures a clean and safe working environment, with continual emphasis on promoting employee health and safety
• Ensure compliance with all corporately implemented contracts to ensure the hotel takes advantage of negotiated prices for food and all other food and beverage purchasing.
• Assist the GM with assessing F&B leadership talent. Involvement in recruiting and reviewing the performance of each member of the food and beverage leadership team.
• Coach, counsel and performance management of direct reports.
• Develop marketing plan with the Regional Director of Sales to ensure appropriate exposure of F&B offerings in the hotel.
• Cultivate and maintain good relationships with officials and representatives of local community groups and companies. Is committed to local community involvement and attends meetings or functions which support local community groups, associations and businesses.
• Undertake any F&B projects as required.
• Other duties as assigned by senior management.

Qualifications:

• 5 years' experience in Food & Beverage with a broad operational knowledge and a minimum 2 years in a Management role is essential
• Strong culinary and wine knowledge required
• Degree in Hotel/Restaurant Management or related discipline a strong asset
• Previously demonstrated leadership skills which supports an environment of employee growth and development, interdepartmental teamwork and exceptional customer service
• Ability to analyze data and trends and create strategies for improvement
• Innovative, creative and guest focused
• Excellent knowledge of beverage operations, purchasing and margin control essential
• Strong knowledge of MS office essential