About this role
Donohoe Hospitality Services is always looking for the most qualified and experienced professionals in the industry. We invite you to view our current career opportunities and apply.
Director of Food & Beverage - Multi Outlet
Salary Range $95,000 - $105,000 (experience-based compensation)
Position Summary
To effectively manage the day-to-day operations and long-range planning of all F&B outlets, including the Banquet and Catering Departments, and to ensure guest satisfaction.
Essential Functions
- Develops menus and wine lists, both content and pricing, with the assistance of the Executive Chef.
- Aware of daily and weekly specials and the availability of products.
- Monitors food cost results and discusses them with the Executive Chef.
- Personally monitors all guest complaints and ensures guest satisfaction.
- Generate business by holding promotions within food outlets.
- Holds weekly meetings with the F&B team.
- Regularly check all areas for maintenance requests.
- Hire and supervise all F&B employees.
- Conduct all performance appraisals for F&B staff.
- Purchase and input food inventory into the system.
- Develop service standards.
- Develop new concepts to increase profitability.
- Schedule staff to accommodate hotel needs.
- Oversee all phases of outlet operations.
- Responsible for training and/or overseeing the training of F&B Managers and Supervisors, including but not limited to leadership training, F&B specific training, and customer service training.
- Train and/or oversee service, food, Hazcom and bloodborne pathogen and life safety training for the F&B staff.
- Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
Education and Experience
- Previous Managerial Food and Beverage experience.
- Restaurant pre-opening experience is a plus.
- Upscale and lifestyle hotel experience is preferred.
- Local market experience is required.
Skills and Abilities
- Must be able to work in a fast-paced environment.
- Ability to work evenings and weekends as business dictates.
- Good communication skills.
- Be a certified food service handler.