Food-N-Beverage Director Jobs

DUTIES AND RESPONSIBILITIES:

• Counsels, guides, trains, and instructs assigned management personnel in the proper performance of their duties.
• Develops budgets and monitors status to budget monthly, Trains management on financial results.
• Directs the development and administration of controls for all phases of assigned outlets in an economical and profitable manner while maintaining established standards.
• Approves and Directs customer service training programs as needed and assures outstanding service to all guests at all times.
• Identifies and defines operational needs within the restaurant (and other outlets or areas, if assigned) and develops plans to implement solutions which result in beneficial changes to assigned operations.
• Assumes special projects as needed per the direction of the Property Manager
• Other duties & responsibilities as assigned.
• Develops staffing schedules that assure the highest service levels with maximum productivity.
• Obtains and retains all pertinent information regarding daily promotions, Food and Beverage specials, property promotions, station assignments and scheduled entertainment and assures that all staff are informed of said information.
• Responsible for profit/loss of assigned operations.
• Continually seeks new methods and programs to promote the restaurant and the property as a whole.

REQUIRED QUALIFICATIONS: (please ensure you meet the listed requirements prior to applying)

• Willingness to travel and participate in training when directed required.
• Extensive knowledge of food products and service techniques– required.
• Proven ability to develop a budget required
• Proven ability to understand financial data and manage to a budget required.
• Must be able to work independently and as part of a team.
• Excellent verbal and written communication skills required.
• Must be able to work and deal effectively in a diverse, ever-changing environment.
• Ability to work with a computer-based time and attendance, and/or client-booking systems, as well as the Micros
• Willing to work odd and irregular hours.
• Point of Sale system preferred
• Five (5) years of experience managing high volume, multiple shift, food and beverage outlets– required.
• Bachelor’s Degree in Related Field AND three (3) years’ experience in a management position– or Seven (7) years’ experience in a management position.
• Ability to respond calmly and make rational decisions when handling guest and employee conflicts is required.
• After hire, successful completion of Responsible Vendor Alcoholic Beverage Service and TIPS training required to retain position.
• Ability to lift and carry up to forty (40) pounds- required
• Problem solving and decision-making ability– required.
• After hire, successful completion of ServeSafe Sanitation training required to retain position.

Behaviors

• Enthusiastic: Shows intense and eager enjoyment and interest