Director of Food and Beverage - Full-time / Part-time

POSITION OBJECTIVE

Direct and organize the food and beverage function of the hotel/resort in order to maintain high service levels and standards of Food and Beverage.  Participate in total hotel management as a member of the Executive Committee.

ESSENTIAL JOB FUNCTIONS

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.

Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

Implement effective control of food, beverage and labor costs among all sub-departments.

Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

Monitor hotel activities and troubleshoot problems.

Operate word processing program in computer.

Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Additional duties as necessary and assigned. Professionally represent the hotel in community and industry organizations and events.

Participate as a team player with all departments

Provide constructive feedback to all departments.

Be a leader and a role model to all employees.

 

EDUCATION/EXPERIENCE

Must be 18 years of age or older.

High school or equivalent education required.

Bachelor’s Degree preferred.

Minimum of three years food and beverage service background and with at least one-year restaurant management required.
 

REQUIREMENTS

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must be able to read and write to facilitate the communication process.

Requires good communication skills, both verbal and written.

Must possess basic computational ability.

Must possess basic computer skills.

Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

Considerable skill in complex mathematical calculations.

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to diffuse anger, collect accurate information, and resolve conflicts.

PHYSICAL DEMANDS

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

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 to reach different outlets and other departments of the hotel on a timely basis.

Must be able to lift up to 15 lbs. occasionally.

May be required to lift trays of food or food items weighing up to 30 lbs.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Requires manual dexterity to use and operate all necessary equipment.

Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 


Salamander Resort & Spa is an Equal Opportunity Employer, Drug Free Workplace, and participates in E-Verify.