Director of Food & Beverage

Job Summary

Required Qualifications

• •Direct Supervision of Director of Banquets and all operations F&B leaders and supervisors for all Biltmore Hotel outlets
• •Responsible for the overall operation of Food and Beverage in partnership with the Executive Chef while maintaining luxury standards and maximizing profitability
• •Consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S)
• •Prior experience in areas such as banquets, room service, purchasing, kitchen operation, bar and restaurant operations
• •Maintain knowledge of first class food and beverage operations, imported and domestic wines, and of budgeting plan, implement and design operating standards and procedures
• •Effectuate quality and quantity control standards
• •Ability to understand a financial statement and react to it
• •Establish annual objectives for the division and each management member of the team
• •Be resourceful, creative and maintain flexibility
• •Train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
• •Add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces
• •Access, input, analyze and retrieve information from computers
• •Maintain excellent relations with staff
• •Ability to maintain staff and guest confidentiality at all times
• •Accept responsibility for actions of others
• •Manage by example
• •Exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel
• •Converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations
• •Focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions
• •Memorize, recollect and quickly retrieve dates, names, times and other data
• •Work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions
• •Participate in (and lead when necessary) all departmental and hotel-wide meetings
• •Minimum of five years experience leading large luxury resorts with complex, large operations
• •Speak, read, write and understand the English language
• •Compute accurate mathematical calculations
• •Provide legible communication and directions
• •Perform job functions with attention to detail, speed and accuracy
• •Prioritize and organize
• •Think clearly, remaining calm and resolving problems using sound judgment
• •Follow directions thoroughly
• •Understand guest's service needs
• •Work cohesively with co-workers as part of a team
• •Work with minimal supervision
• •Maintain confidentiality of guest information and pertinent resort data
• •Use a computer keyboard and possess basic typing skills
• •Possess moderate to advanced computer skills
• •Work in a dynamic and constantly changing environment
• •Adept to multitasking
• •Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds
• •Stand, sit, or walk for an extended period of time or for an entire work shift
• •Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• •Use, carry, and operate all necessary office equipment using finger dexterity
• •Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity
• •Visually look at a computer for extended periods of time
• •Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems
• •Most work tasks are performed indoors
• •Demonstrates co-operation within the team and with other departments
• •Listens carefully and works well with others
• •Has a positive influence on others in the team and clearly enjoys working with people
• •Anticipates guests' needs and is sensitive to people from all cultures
• •Has a natural, warm smile and a friendly and passionate approach
• •Demonstrates confident, helpful and genuine behavior with internal and external guests
• •Delivers their Best
• •Has energy and sense of urgency for his/her work
• •Resourceful, makes things happen and looks for ways to work more efficiently
• •Always looks their best and acts appropriately (e.g. approaching guests, body language)
• •Able to stay calm under pressure
• •Demonstrates maturity and ability to cope with the unexpected
• •Never lets personal feelings interfere with delivering the highest standards
• •Excellent records of attendance and punctuality
• •Is reliable and demonstrates the ability to work without supervision
• •Demonstrates a high level of personal integrity, honesty and trust
• •Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities
• •Makes decisions in a timely manner
• •Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees