Director of Food And Beverage l Holiday Inn Wilsonville

Responsibilities

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Manage the Banquet Department including food services
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Taking responsibility for the daily operations of the Front of House and Kitchen teams at The Management Centre
• Attending weekly venue operations meeting to provide catering updates
• Develop the business plan and identify commercial opportunities to maximise income and deliver budgets
• Proactively seek new and innovative opportunities to improve the customer experience
• Actively keep abreast of industry knowledge and concepts.
• Supporting the production and costing of menus and new dishes for the restaurant and special events
• Planning new promotions and initiatives, and contributing to business development
• Checking event bookings volumes and the allocation of resources and staff through weekly planning and rotas
• ront of house role to include overseeing of restaurant dinner service

Requirements and skills

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Minimum 2 years management experience
• Proven and effective experience of managing in a commercial catering operation
• Effective financial management and budget controls
• Effective leadership, decision making, coaching, delegation and motivation skills.
• Experience in providing a service for a variety of customer types
• Ability to identify commercial issues and provide and deliver solutions in a timely manner ·
• Ability to deliver consistently exceptional service levels
• Proven ability to develop and produce a food offer which relates to the style and requirement of the individual facility.
•  Ability to identify marketing needs to deliver on commercial, service and financial plans ·
• Work on development of the business plan
• Excellent written and oral communication skills
• Demonstrate ability to embrace change and build effective team work · Ambitious and flexible with the ability to set clear and achievable goals
• Excellent organizational skills and the ability to handle a varied and demanding workload.