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Director of F&B – Operations
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Supports the Vice President in the development and implementation of the strategic plan and vision for the division consistent with the company’s objectives.
Provides leadership in the development and monitoring of division operations, fiscal budgets, and marketing strategies to produce both short-term and long-term profitability.
Provides leadership and direction in the execution and measurement of guest service standards within the reporting areas in the Food & Beverage Division to ensure continued growth and profitability.
Ensures all policies, procedures and practices are consistent with the company’s core service standards and brand attributes.
Assists with the research, development, evaluation and implementation of new venues, products, services, technology and processes to ensure company’s competitive position in anticipation of changing customer needs within the dynamic hospitality/gaming environment.
Works closely with Food & Beverage Senior Analyst to measure and maintain costs geared toward delivering the profitability goals set forth by the division.
Provides leadership for the division’s Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning processes that encompass the company’s diversity commitment.
Establishes accountability processes for division; ensures compliance with the company’s status quo third party representation philosophy, company policies, legal requirements, and collective bargaining agreements.
Maintains open communication with General Managers by attending pre-shifts, daily room inspections, and monthly meetings.
Establishes and maintains the highest quality levels, performance and service standards of all Food & Beverage areas.
Handles all guest complaints in the Food & Beverage area.
Develops and maintains effective communications between all operating departments.
Develops new and analyzes existing procedures and special promotions that will improve guest patronage under the guidelines of the company’s policies.
Approves the employment and termination of Food & Beverage manager level employees and is responsible for coordination of on the job training programs through department managers on a regular basis.
Reviews and monitors manager level employee’s schedules and approves vacations.
Coordinates the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.
Perform other job related duties as assigned.
At least 10 years of management experience at a 4 or 5 Diamond property with high volume banquet business, expertise in budgeting, forecasting and capital expenditures.
Have a Bachelor's degree in culinary arts, hotel or business administration and/or extensive management Food & Beverage experience in a major hotel/resort complex handling multi-unit food and beverage departments.
Have a strong working knowledge of Food and Beverage preparation and presentation.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Have a working knowledge of Microsoft Office.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous experience working in a similar resort setting.
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