Executive Director of Food and Beverage Operations
hace 5 días
The Director of Food and Beverage is responsible for leading the strategic business development of the property's food and beverage operations, including restaurants, bars, room service, and banquets. This role oversees the implementation of departmental strategies and ensures alignment with the brand's service strategy and initiatives.
Key Responsibilities- Develop and Maintain Food and Beverage Goals
- Set expectations and hold the food and beverage leadership team accountable for demonstrating desired service behaviors.
- Review financial reports and statements to determine how Food and Beverage is performing against budget.
- Makes recommendations for capital expenditures (CAPEX) funding of food and beverage equipment and renovations in accordance with brand business strategy.
- Works with the food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
- Establishes challenging, realistic, and obtainable goals to guide operation and performance.
- Strives to improve service performance.
- Develop and Maintain Budgets
- Develops and manages the Food and Beverage budget.
- Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Ensures cash control and liquor control policies are in place in food and beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.
- Lead Food and Beverage/Culinary Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
- Establishes and maintains open, collaborative relationships with direct reports and the entire food and beverage team. Ensures direct reports do the same for their team.
- Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue, and ensure a competitive position in the market.
- Ensure Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews findings from comment cards and guest satisfaction results with the F& B team and ensures appropriate corrective action is taken.
- Reviews comment cards, guest satisfaction results, and other data to identify areas of improvement.
- Empowers employees to provide excellent guest service.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
- Manage and Conduct Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Coaches and supports the food and beverage leadership team to effectively manage wages, food and beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
- Hires food and beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Brings issues to the attention of Human Resources as necessary.
- Ensures employees are treated fairly and equitably.
- Coaches team by providing specific feedback to improve performance.
- Additional Responsibilities
- Informs and/or updates the executives, the peers, and the subordinates on relevant information in a timely manner.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Estimates food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Orders and purchases equipment and supplies.
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