Food and Beverage Director

About the position General Purpose:\n\nDirects and oversees all food and beverage facets Responsibilities Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, purchasing and stewards)Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordinglyReviews and analyzes various financial and dataresults/reports to monitor overall Food and Beverage performance and take any corrective actions that may be neededMonitors market conditions that impact menu offerings, business volume, and profitabilityExecutes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses and act accordinglyParticipates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goalsDirects ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areasContinually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facilityApproves catering policies, contracts and pricing; oversee planning, execution and closure of eventsImplements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and servicesResponsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problemsManages department members that may include, but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.Regular and reliable attendance.Requirements Bachelor’s degree (BA) from a four-year college or universityTwo or more years related to experience and/or training; or equivalent combination of education and experience.