Responsible for planning and managing the operations of the Food and Beverage departments
Ensure customer satisfaction for guests, employees, corporate stakeholders, and owners while achieving or exceeding financial targets
Key areas of responsibility include Catering Operations, Kitchen Management, Restaurant(s), Room Service, and Lounge(s)
Participate in overall hotel management as a member of the Hotel Executive Committee
Oversee all catering, kitchen management, restaurant oversight, room service, and lounge operations
Partner with leadership team at the property on budgeting and financial decisions
Assist department managers with and oversee inventory and tracking
Rotate weekends in the role of “Manager-on-Duty”

Must have some culinary training and/or experience in a fine dining establishment
Experience managing budgets for multiple departments
Ability to study, analyze and interpret complex activities
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients
Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval)
Must possess excellent verbal and written communication skills
A genuine interest in hospitality; a desire to make others feel welcome, comfortable, and cared for
A collaborative spirit and enjoyment of teamwork
Experience with Marriott, Hilton, IHG, Wyndham, or Hyatt processes and standards is an advantage

Director of Food & Beverage

Key skills