Director of Food & Beverage

The Courtyard Hilton Head Island is now hiring a Director of Food & Beverage to join our team! This is a full-time leadership position responsible for working with the hotel GM to oversee the onsite food and beverage outlets. The Director of F&B will oversee the day-to-day operations of the onsite Bistro (currently serving breakfast & dinner), the rooftop bar and all food & beverage needs required for the onsite meeting space. This position will be responsible for recruiting team members, training, scheduling, inventory and ordering, menu planning and ensuring the profitability of all aspects of F&B at the hotel.

Due to the 24/7 nature of the hotel business, this position will require flexible availability - working a mix of 1st, 2nd, or mid-shifts as well as weekends. This is a salaried position starting at $70,000 per year. Additional benefits include paid time off, insurance (medical, dental, life, vision, etc.), 401k with employer match, a quarterly BONUS plan, and so much MORE!

JOB SUMMARY

The F&B Director is responsible for the overall well-being and profitability of the F&B Operation, to include budget and financial performance and controlling food, beverage, and labor costs, day-to-day operations of all outlets and services, culinary management, staff management and training of all associates, maintenance of restaurant equipment, catering and event management, menu standards, Guest Service, and Brand Standards.

PRE-REQUISITES

The Company associates have access to guestrooms and property, character traits of honesty and trustworthiness are essential to this position. Therefore, associates must pass the appropriate security clearance, per company policy.

Three years’ experience managing/supervising five (5) or more associates.
Manages one or more Supervisors, who manage daily restaurant shift operations and line level associates, such as cooks, bartenders, servers, utility when the F&B Director is not present.
Three years’ experience with ordering/pricing food and inventory control.
Three years’ experience with chain food, hotel, or retail outlet.
Three years’ experience with culinary services and menu production.

SUMMARY OF ESSENTIAL JOB FUNCTIONS

Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.

For this position specifically:

Must be able to push or pull 60 pounds and lift and/or carry 50 pounds.
Must be able to stand for eight hours, bend, stretch, reach.
Must be able to see and hear.
Must be able to speak and read English, the ability to communicate in another language may be helpful.
Must display professionalism, honesty and trustworthiness always.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge in:

Financial aspects of running a restaurant to include budgets, labor, food and beverage costs controls on a large-scale operation of +$500,000 in sales.
Food Safety, storage and labeling of all products: dry, freezer, refrigerated.
Restaurant operations, FOH, BOH, culinary, production, Bar operations.
OSHA requirements and maintains department accordingly
Supervisory skills: interview, hire, train, appraise, document, motivate
Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
Knowledge of executing Banquets, BEOs and details surrounding events.
Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.
Skills:

Train and develop associates through meetings, on-line, professional restaurant associations, etc.
Monitor and document associates for both positive and negative feedback.
Computer literate to thoroughly operate property management systems, POS, Labor, Inventory, Sales, post charges, compute bills, collect payment and make change.
Must be able to calculate and price appropriate food costs, retail, and purchasing, to establish prices which will generate revenue and cover costs.
Maintain organization of supplies, storage rooms, refrigerators and freezers.
Abilities:

Multi task, remain associate and guest service centric.
Effectively communicate with guests, department heads, associates and home office support staff.
Solve guest issues with professionalism maintain hospitable attitude.
Market and promote to increase exposure and sales.

SPECIFIC RESPONSIBILITIES

Maintain a professional cohesive team by: hiring, training, coaching, counseling and developing the most qualified individuals.
Manages one or more Supervisors, who act as Manager on Duty for the department, during daily shift operations and F&B outlets.
Promotes positive morale and friendly attitudes and demonstrates teamwork with a cohesive working environment.
Responsible for weekly schedules, inventories, orders with all vendors, and completes all operational duties according to deadlines.
Responsible for ensuring kitchen production controls are set and followed with culinary staff.
Responsible for training and displaying all documents, guidelines, policies and procedures for the department staff and operations, FOH and BOH.
Responsible for researching and purchasing all equipment and supplies necessary to operate the restaurant.
Follows all Standards according to the Brand as laid out in policies, procedures, day to day operations, Brand collateral, and any other guidance provided by Brand Standards and Operations.
Works within budgeted guidelines for maximum performance and revenues, controlling food, beverage, labor, and all other operational costs.
Analyzes product cost and pricing, competition, and market studies.
Participates in F&B marketing activities and promotions to generate revenue and customer recognition of the hotel.
Establishes catering procedures and practices, and coordinates and works closely with sales and F&B staff, producing banquets as requested for all hotel functions, with utmost professionalism and highest quality of performance.
Maintain safety and security practices, have thorough knowledge of emergency procedures.
Maintain all Food Safety, Department of Health and OSHA standards, Health Department requirements, Brand Standards and guidance.
Ensure guests are provided with the highest quality product and service.
Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook.
Maintain certification from a brand approved responsible vendor training program.
Act as Manager on Duty (MOD) for the hotel in the absence of other department heads, working in conjunction with all management of the property.
Other duties as assigned, that the associate can perform as staffing needs arise.

WORKING CONDITIONS/SPECIAL REQUIREMENTS

Standing, walking for long periods of time while maintaining a friendly professional image. Be flexible regarding work schedule. Be available as necessary 24/7, weekends and holidays.

POSITIONS FOR POSSIBLE ADVANCEMENT

Before the next promotion, this person should develop and train her/his replacement. The ability to teach skills and competencies will enhance leadership skills in preparation for further promotion, potentially as a GSM or AGM or as an F & B Director in a full-service property.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

I have read the job description, including the physical requirements of the position, and by signing below attest that I can perform this job in its entirety without accommodation.