Overview
Director of Food And Beverage Jobs in Massachusetts, United States at Hutchinson Consulting
Title: Director of Food And Beverage
Company: Hutchinson Consulting
Location: Massachusetts, United States
Experienced and passionate Director of Food and Beverage sought by incredible Forbes Five-star property in the Eastern US.
We are looking for a Director who will manage all aspects of the Food & Beverage Operation which includes all restaurants, bars & lounges, banqueting, and room service.
This person will have strong leadership, interpersonal and analytical skills is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service. The Director of Food & Beverage will demonstrate the following key characteristics:
• College degree preferably specializing in hotel/restaurant management experience is required. • Five to seven years previous experience in food & beverage department head position.
• Excellent communication skills and a strong, innovative mindset
• Strong community relations
• Ability to motivate and lead a team of professionals
The Director of Food & Beverage is responsible for the:
• Management of the day-to-day life of the Department, both at the operational and administrative levels.
• Directing and controlling the activities of the various departments of the F&B Department to ensure the application of the quality standards, policies and procedures.
• Performing the necessary controls in all areas of the F&B Department to ensure that quality standards are met.
• Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department.
• Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance.
• Conducting recruitment interviews according to the Quality Criteria and conducting to ensure that staff are well informed about the department's objectives and hotel policies.
• Monitor the proper management of the Department's payroll.
• Regularly monitor the F&B staff to ensure that none of the F&B departments are in difficulty.
• Establish rational annual income and expenditure plans for the F&B.
• Concentrate its efforts on maximizing the Department's profit and controlling costs.
• Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue
• Work closely with the General Management, Chefs and Sommelier to design the cards/ menus.
