Director of Food and Beverage

Job Summary

Required Qualifications

• •At least 6 years of progressive experience in a hotel or a related field
• •4-year college degree and at least 3 years of related experience
• •2-year college degree and 4 or more years of related experience
• •Proficiency in Windows
• •Proficiency in Company approved spreadsheets
• •Proficiency in word processing
• •Knowledge of F&B preparation techniques
• •Knowledge of health department rules and regulations
• •Knowledge of liquor laws and regulations
• •Ability to convey information and ideas clearly
• •Ability to evaluate and select among alternative courses of action quickly and accurately
• •Ability to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity
• •Ability to multitask
• •Ability to routinely meet deadlines
• •Ability to be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• •Ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the need
• •Ability to be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests
• •Ability to work with and understand financial information and data, and basic arithmetic
• •Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
• •Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel
• •Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working
• •Always comply with AFP Management standards and regulations to encourage safe and efficient hotel operations
• •Always maintain a warm and friendly demeanor
• •Be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees
• •Supervise all F&B personnel
• •Respond to guest complaints in a timely manner
• •Prepare the F&B budget and monitor department performance with respect to the same
• •Perform any necessary follow-up, including forecasting
• •Monitor industry trends take appropriate action to maintain competitive and profitable operations
• •Work with other Executive Committee members and keep them informed of F&B issues
• •Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
• •Coordinate and monitor all phases of Loss Prevention in the F&B department
• •Prepare and submit required reports in a timely manner
• •Organize and conduct department meetings on a regular basis
• •Monitor quality of service and product
• •Cooperate in menu planning and preparation
• •Ensure timely purchase of F&B items, within budget allocation
• •Oversee operations of the employee cafeteria
• •Ensure compliance with all local liquor laws, and health and sanitation regulations
• •Ensure departmental compliance with SOP's
• •Ensure the training of department heads on SOP's, report preparation, technical job tasks
• •Attend and/or conduct departmental and hotel training (CARE, Customer Service), etc.
• •Interview candidates for front-of-house F&B positions and follow standards for hiring approvals
• •Conduct and/or attend all required meetings, including pre-convention and post-convention meetings
• •Participate in required M.O.D. program as scheduled
• •Attend meetings/training as required by management
• •Perform other duties as requested from management
• •Long hours sometimes required
• •Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects