Food & Beverage Director

111 Soledad Street
San Antonio , TX 78205

JOB TITLE: Director of Food and Beverage

DEPARTMENT: Food and Beverage

DIRECT REPORT: General Manager or Hotel Manager

FUNCTION:

Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

RESPONSIBILITIES:

Ensures complete guest satisfaction.

Achieves financial goals.

Drives the Revenue Management process.

Plans and directs the food and beverage functions to meet daily needs of the operations.

Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage departments such as room service, restaurants, banquets, kitchens, and stewarding.

Develops and implements and monitors schedules for the operation of all restaurants and bars to achieve a profitable result.

Participates with the Executive Chef and Restaurant Managers in the creation of attractive merchandising menus designed to attract a predetermined customer market.

Implement effective controls for food, beverage and labor costs among all departments.

Assist food and beverage 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, lounges, banquet service and room service to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material product change in the make-up or the customer market, or a change in competitive environment.

Develop with the aid of other department heads operating tools necessary for proper and effective budgeting, forecasting, purchasing, recipes, portion specifications, menu abstracts, food production controls, and job descriptions.

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.

Manages all hotel food and beverage operations on a daily basis.

Investigates guest complaints as relates to Food and Beverage.

Participates and steers the hotel Safety Committee.

Ensures that Quality Standards and Service are maintained for Property, Product, and People.

Provide assistance and instruction to employees and makes routine hiring decisions.

Communicates daily with other management, and department heads and employees to ensure proper operating procedures are in compliance.

May assist in outside Catering Event Sales calls as part of the hotel sales effort.

Must be able to work all shifts.

Must be able to relocate within Winston Hospitality for future growth.

Participates in the development of annual Food and Beverage budgets and periodic forecasts for the hotel.

Remains current on business trends and local activities.

Enforces established policies and procedures for Winston Hospitality and the hotels brand.

Insures smooth operation of Manager On Duty (MOD) Program and prepares the weekly/monthly schedule.

Prepares and explains Financial Reports.

Assists in conducting the departmental operational audits and assists in developing corrective action plans.

Practices the Winston Hospitality Culture and ensures all cultural expectations are implemented and regularly practiced throughout the hotel.

Supports hotels training needs and efforts.

Monitors Guest Scores on product improvement.

Responsible for performing other duties as assigned by management

TECHNICAL EXPERIENCE:

Minimum (3) three years as a Assistant Director of Food and Beverage for a similar size hotel with brand knowledge.

Must have thorough knowledge of all food and beverage operating departments.

Must have thorough knowledge of all operating departments including rooms, front office, housekeeping, engineering, accounting, sales, food and beverage.