Food and Beverage Director

SUMMARY:
Responsible for supervising, coordinating, promoting, and controling cost of food and beverage operation. Maintaining responsibility for the profitability of the entire F&B Department and managing the day-to-day restaurant operation, maintaining established cost and quality standards so as to ensure superior customer service and maximize profits for the restaurant as well as the hotel.
• Maintains standards of food and beverage quality and guest service quality.
• Achieves budgeted revenues and expenses and maximizes profitability related to the food and beverage department.
• Contributes to the profitability and guest satisfaction perception of other hotel departments.
• Monitors the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiates corrective action.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.
• Develops short term and long term financial and operational plans for the food and beverage department which support the overall objectives of the hotel.
• Participates in the preparation of the annual hotel and restaurant budget.
• Increases level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image.
• Manages in compliance with established company policies and procedures.
• Manages in compliance with local, state and federal laws and regulations.
• Maintains procedures for security of monies.
• Maintains procedures for credit control and handling of financial transactions.
• Maintains inventory control procedures.
• Develops short term and long term financial and operational plans for the restaurant which support the overall objectives of the restaurant and the hotel.
• Implements and maintains sales/marketing programs.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the restaurant.
• Maintains a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
• Implements and maintains effective two-way communication systems which reach all employees.
• Develops new programs which result in an increased level of customer satisfaction and operational excellence.
• Other duties and responsibilities as assigned by supervisor and senior management.