Director of Food and Beverage

Requirements

• 51% of each day is to be dedicated to management and supervisory duties
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments
• Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department
• Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance
• Monitors market conditions that impact menu offerings, business volume, and profitability
• Executes inventory control and calculation for monthly analysis and reconciliation
• Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events
• Implements policies and procedures for the Food and Beverage department
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates
• Manages department members that may include, but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef

Benefits

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence
• Additional Compensation – Eligibility for Bonuses, Commissions, Service Charge, Employee Meals