EAM F&B Director

Job Description
JOB SUMMARY Functions as the strategic business leader of the property s food and beverage operation, including Restaurants/Bars, Room Service, Purchasing, Banquets/Catering, Stewarding, and employee cafeteria, where applicable. Position monitors the development and implementation of departmental strategies and verifies implementation of the brand service strategy and brand initiatives. The position verifies that the food and beverage operation meets the brand s target customer needs, verifies employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and property employees and provide a return on investment. Responsible for guiding and developing staff including direct reports. Must verify sanitation and food standards are achieved.

CANDIDATE PROFILE Education and Experience:

High school diploma or GED; 6 years experience in the food and beverage, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, or related major; 4 years experience in the food and beverage, or related professional area.

CORE WORK ACTIVITIES:

Developing and Maintaining Food and Beverage Goals Develops and implements guidelines and control procedures for purchasing and receiving areas. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manages department controllable expenses including food costs, supplies, uniforms, and equipment. Makes recommendations for 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 develop strategies to improve the department s financial performance. Establishes challenging, realistic, and obtainable goals to guide operational performance, service excellence, and desired leadership behaviors.

Developing and Maintaining Budgets Develops and manages Food and Beverage budget. Monitors the department s actual and projected sales to verify revenue goals are met or exceeded and opportunities are identified and addressed. Verifies that cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Ensuring Food and Beverage Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to verify that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations, and flavor. Verifies compliance with food handling and sanitation standards. Follows proper handling and the right temperature of all food products.

Verifies that employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving, and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Leading Food and Beverage Team Leads kitchen management team and verifies proper supervision and coordination activities of cooks and workers engaged in food preparation. Demonstrates new cooking techniques and equipment to staff. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. 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.

Verifies that regular, ongoing communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, food, and beverage team). Establishes and maintains open, collaborative relationships with direct reports and the entire food & beverage team by soliciting employee feedback, utilizing the "open door" policy, and reviewing employee satisfaction results to identify and address employee problems or concerns. 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 verify a competitive position in the market.

Ensuring 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 verifies that 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 a balance between profit and service satisfaction.

Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Coaches and supports the food & beverage leadership team to effectively manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.).