Food & Beverage Director

As Director of Food and Beverage you'll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements. Plan and implement budgets, hire, and train Restaurant Managers, Banquet Managers, Banquet Director. In this role, the key responsibility will be ensuring that all the Food and Beverage outlets, special events and banquet operations are managed per Boar's Head Resort standards.

Essential job functions include:

* Develops an operating budget for each of the department's revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.

* Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

* Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.

* Helps plan and approve the organizational chart staffing and scheduling procedures and job description/specifications for all department staff.

* Manages the long-range staffing needs of the department.

* Researches new products and develops an analysis of the cost/profit benefits.

* Develops and implements policies and procedures for food and beverage departments.

* Helps develop wine lists and bottle/glass wine sales promotion programs.

* Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.

* Must be able to work a flexible schedule, including nights, weekends, holidays and split shifts.

* Responsible for all front of house service operations in a fast-paced food and beverage department including service delivery in a la carte outlets, banquet and catering spaces, and on property special events.

* Maintain highest standards of health, sanitation and cleanliness in F&B areas.

* Review financial transactions and monitor the budget to ensure efficient operation at all times.

* Analyze & develop new techniques of service and special events and promotions to maximize member/guest patronage, and ensure service excellence, while maintaining the best interests of the resort.

* Monitor and address reviews & surveys with teams. Investigate and resolve all guest issues relative to food quality and service in the F&B area.

* Meet regularly with the Executive Chef to ensure cohesion and a consistent direction for the entire F&B department.