Director of Food & Beverage in Safety Harbor, Florida at Safety Harbor Resort & Spa

Food & Beverage Director is responsible for coordinating all phases of food and beverage outlets, group meeting/social functions held in the hotel, oversees all operations of the food and beverage and service, with duties to include service training, staff development, and costs controls, beverage program, and adherence to quality and safety standards.

Responsibilities and Duties:

Managing daily operations of food and beverage department.

Achievement of budgeted food sales, beverage sales, labor costs, cost of sales and profitability.

Timely analysis of Food & Beverage Prices in relation to competition.

Communicate on an on-going basis with the Sales and Catering Department to ensure all client needs and requirements will be met.

Work with the Chef, Outlet Managers & Sales and Catering Team to ensure all arrangements and details are dealt with.

Assist in annual budget preparation and expense management activities.

Analyze expenditures and revenues and accordingly develop profit and loss statements for management.

Assist in hiring, training and disciplining employees to achieve departmental objectives.

Ensure that staffs follow standard operating procedures for operational efficiency.

Conduct team meetings to discuss about ongoing issues and recommendations.

Educate staffs on health department guidelines and safety and sanitation programs.

Ensure all staff have ‘Safe Serve’ certification.

Investigate accidents and breakages within the department and recommend corrective actions.

Establish and enforce standards for food and beverage quality.

Implement marketing strategies to increase sales and profitability.

Analyze guest concerns and recommend corrective actions.

Provide outstanding customer services and ensure customer satisfaction.

Implement operational strategies to ensure quality and productivity.

Ensure that facility is maintained clean, safe and organized.

Assist in inventory management and cost control activities while maintaining high quality.

Completion of monthly inventory.

Completion of monthly forecast.

Attendance and participation at weekly F & B meeting and Department Head meeting.

To assist in menu planning and pricing.

Achieving service that exceeds expectations.

Any combination of education, training, or experience that provides the required knowledge, skills and abilities. College Education Preferred.

Hospitality industry experience with 10+ years F&B supervisory experience or related business experience demonstrating a progression in career path and responsibilities preferred.

This Position requires strong follow through skills, time management, flexibility, attention to detail, and the ability to multi-task well.

Demonstrated leadership and communication skills, both written and verbal, to effectively interface with all levels of guests, staff, clients, and outside business contacts.

Must be able to communicate with guests and associates in English. Bilingual skills are highly desirable.