Director of Food & Beverage
On-siteShort Hills, New Jersey, United States
Job Summary
Interview, hire, train, and manage performance evaluations for the Food and Beverage team while directing daily operations across all sub-departments including room service, restaurant, lounge, banquets, kitchen, and stewarding. Delegate authority, develop and monitor departmental schedules to achieve profitability, and collaborate with the Executive Chef on menu creation targeting specific customer markets. Implement cost controls for food, beverage, and labor, establish profit objectives, and regularly evaluate guest satisfaction to recommend operational and marketing policy changes. Create operating tools for budgeting and forecasting, administer training programs, and communicate clear direction to staff while resolving problems and adhering to alcohol service regulations. Requires ten plus years of F&B experience with three in executive or management roles.
Required Qualifications
- Ten plus years of experience in Food and Beverage
- Three years of experience from an Executive Chef or Management level
- Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction
- Considerable skill in math and algebraic equations using percentages
- Ability to walk, stand, and/or bend continuously to perform essential job functions
- Ability to communicate in English, both orally and in writing, with guests and employees
- Ability to work under pressure and deal with stressful situations during busy periods
- Ability to access and accurately input information using a moderately complex computer system
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