The Director of Food and Beverage is responsible for:
Plan and manage the human resources and operations of the Food and Beverage divisions to achieve customer satisfaction and quality service while meeting/exceeding financial goals.
Responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house.
Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.
Responsibility/management include: catering operations, kitchen, restaurant(s), room service, and lounge(s).
Participate in total hotel management as a member of the hotel executive committee.
REQUIRED SKILLS AND ABILITY
Considerable skill in complex mathematical calculations without error.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to read, listen and communicate effectively in English, both verbally and in writing.
Ability to access and accurately input information using a moderately complex computer system.
Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
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