Director Of Food & Beverage

JOB DESCRIPTION
Position Title: Director of Food & Beverage
Department: Food & Beverage
Direct Report: General Manager
Classification Status: FLSA Salaried Exempt

SUMMARY SCOPE OF ROLE
Direct and organize the Food & Beverage function within the hotel in order to maintain high standards
of food and beverage quality, service, and merchandising to maximize profits. Participate in total hotel
management as a member of the hotel Executive Committee.
MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS
High school or equivalent education required. Bachelor's Degree preferred.
Minimum of three years food and beverage service background and with at least three-years restaurant
management required.

ESSENTIAL FUNCTIONS & RESPONSIBILITES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions:
 Plan and direct the functions of administration and planning of the Food and Beverage
Department to meet the daily needs of operation. Clearly describe, assign and delegate
responsibility and authority for the operation of the various food and beverage sub-
departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc. Develop,
implement and monitor schedules for the operation of all restaurants and bars to achieve a
profitable result.
 Participate with the chef, outlet managers, and catering managers in the creation of attractive
and merchandising menus designed to attract a predetermined customer market. Implement
effective control of food, beverage and labor costs among all sub-departments. Maintain
communication with all departments to ensure customer service needs are met.
 Move throughout facility and kitchen areas to visually monitor and take action to ensure food
quality and service standards are met. Verify levels of service, environment and food
temperatures, judge appearance and taste of products and inspect/check preparation methods
to determine quality. Give guidance toward improvement and make necessary adjustments for
consistency.
 Assist the area managers in establishing and achieving predetermined profit objectives and
desired standards of quality food, service, cleanliness, merchandising and promotion. Regularly
review and evaluate the degree of customer acceptance of the individual restaurants and
banquet service. Recommend to management new operating and marketing policies whenever
declining or constant sales imply dissatisfaction by the customers. Control payroll and
equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by
calculating inventory, ordering and retrieving supplies and stocking shelves by stooping,
bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects
of operation. Develop and implement cost saving and profit enhancing measures.
 Plan and develop an annual food and beverage marketing / sales promotion calendar to coincide
with Sales and Marketing annual budget

 Continuously evaluate the
performance and encourage improvement of the personnel in the food and beverage
department. Plan and administer a training and development program within the department
which will provide well-trained employees at all levels and permit advancement for those
persons qualified and interested in career development. Oversee departmental matters as they
relate to federal, state and local employment laws.

ADDITIONAL JOB FUNCTIONS
 Provide direct service to guests as needed, including, but not limited to, serving tables, bussing
tables, seating guests and general clerical/cashier duties.
KEYS TO SUCCESS IN THIS ROLE INCLUDE
 Ability to supervise subordinate staff, including, but not limited to, assignment of duties,
evaluating service, and taking disciplinary action when necessary.
 Ability to prepare and analyze data, figures and transcriptions prepared on and generated by
computer.
 Knowledge of hotel food and beverage operations.
 Knowledge of food and alcoholic beverages.
 Must possess basic computational ability.
 Must possess basic computer skills.
 Budgetary analysis capabilities required.
 Knowledge of food service techniques and cost controls such as manpower, productivity, food
cost and other expenses.
 Working knowledge of federal, state and local laws governing equal employment opportunity
and civil rights, occupational safety and health, wage and hour issues, and labor relations,
including, but not limited to the following statutes and their comparable state and local laws
(where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA,
OSHA, FMLA, and NLRA.

EXPECTED HOURS OF WORK HOURS
This is a Full-Time position with a minimum of 40 hours per week expected.

SUPERVISORY RESPONSIBILITIES
The Director of Food & Beverage reports directly to the General Manager and has limited scope of
supervisory responsibilities based on function of position.
PHYSICAL REQUIREMENTS
Ability to lift to 50lbs, clearly verbally communicate with employees and public. speak, hear, see, read,
write, type, dial, reach, and bend.
 Most work tasks are performed indoors. Temperature generally is moderate and controlled by
hotel environmental systems; however, must be able to work in extreme temperatures like
freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
 Position requires walking and giving direction most of the working day. Length of time of these
tasks may vary from day to day and task to task.
 Must be able to exert well-paced ability to maneuver between functions occurring
simultaneously.

Requires grasping,
writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing
ability and visual acuity.
 Talking and hearing occur continuously in the process of communicating with guests,
supervisors and subordinates.
 Must be able to lift up to 15 lbs. on a regular and continuing basis.
 Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
 Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
 Must be able to exert well-paced ability in limited space and to reach other locations of the
hotel on a timely basis.
 Must be able to exert well-paced ability in limited space.
 Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
 Vision occurs continuously with the most common visual functions being those of near and color
vision and depth perception.
 Requires manual dexterity to use and operate all necessary equipment.
 Must have finger dexterity to be able to operate office equipment such as computers, printers,
10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX
machines, photocopiers, dolly and other office equipment as needed.

OTHER
Please note this job description is not designed to cover or contain a comprehensive listing of activities,
duties or responsibilities that are required of the employee for this job. Duties, responsibilities and
activities may change at any time with or without notice.
Regular attendance in conformance with the standards, which may be established from time to time, is
essential to the successful performance of this position. Employees with irregular attendance will be
subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying
schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training
sessions and meetings is required.
Upon employment, all employees are required to fully comply with rules and regulations for the safe
and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will
be subject to disciplinary action, up to and including termination of employment.