Director of Food & Beverage

The Director of Food and Beverage (F&B) is responsible for assuring attentive, friendly, courteous and efficient service in all food and beverage outlets (The Living Room of the Valley, JORY Restaurant, Room Service, Lounge, and Banquets) while maintaining adherence to budgeted payroll and overhead costs. This position is also responsible for continually working towards improving the outlet's sales revenues to meet or exceed budget. The Director of F&B is responsible for directing and organizing the activities of the F&B department to ensure a consistent high-quality food product while at the same time developing their team and driving a positive work environment.

Duties & Responsibilities

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors and culinary product.
• Reviews financial reports and statements to determine how F&B is performing against budget with a focus on overall labor management and cost of goods.
• Coordinate on marketing and public relations for print media, digital, and social media opportunities.
• Makes recommendations for CAPEX funding of F&B equipment, enhancements and renovations in accordance with business strategies.
• Oversees leaders of the F&B team and Banquet Manager.
• Works with F&B leadership team to determine areas of concern and develops strategies to improve the departments financial performance.
• Establishes challenging, realistic and obtainable goals to guide operations and performance.
• Develops and manages F&B budget
• Monitors the departments actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Seek opportunities for revenue generating events that increase exposure to the local community and nationally, especially during off-peak season and midweek.
• Ensures cash control and liquor control policies are in place in F&B areas and followed by all related staff.
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect and cooperation among team members.
• Achieves and exceeds goals including performance, budget and team goals.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Ensures that regular, on-going communication occurs in all areas of F&B (e.g., line ups, pre-shift, staff meetings, etc.)
• Establishes and maintains open, collaborative relationships with direct reports and entire F&B team. Ensures direct reports do the same for their teams.
• Develops a food and beverage operating strategy that is aligned with the business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stays aware of market trends and introduces new F&B products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
• Reviews findings from guest's surveys/feedback and online review sites and responds to reviews appropriately.
• Reviews guest surveys/feedback and online review data with F&B Department, and identifies potential opportunities for the team.
• Empowers employees to provide excellent guest service.
• Coaches and supports F&B leadership team to effectively manage wages, costs and controllable expenses (e.g., supplies, equipment, uniforms, etc.)
• Hires F&B leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operations.
• Ensures that expectations and objectives are clearly communicated to subordinates; and allowing subordinates to raise questions and concerns.
• Brings issues to attention of People & Culture and the General Manager when and if necessary.
• Informs and/or updates the executive team, peers and subordinates on relevant information in a timely manner.

Job Skills/Requirements/Qualifications

• At least 4 years of progressive Food and Beverage management experience.
• At least 5 years in a hands-on hospitality management role, supervising employees.
• Working knowledge of fine wines, globally and locally.
• Effective communication skills.
• Strong ability in using Microsoft Office and point of sale systems.
• Degree in Hospitality Management preferred.
• Ability to work a flexible schedule, including weekdays, evenings, weekends, and holidays.
• Ability to represent The Allison by adhering to set standards.
• Clear Background Check / Drug Screening.

Working conditions/Physical Requirements

• Ability to be on your feet for up to 8-hours per shift.
• Ability to walk for a distance of 10-40 feet, up to 8-hours at a time per shift.
• Ability to climb stairs.
• Specific vision abilities required such as close vision, color vision, depth perception, and the ability to adjust focus.
• Must be able to carry up to 25 pounds.
• Ability to reach, bend and stoop as required.