Director Of Food Beverage

Overview

Exciting times at the "newest" and "coolest" hotel to hit the Charlotte area, The Mecklen Hotel, a Tribute Portfolio Hotel. We  excited to hire a Director of Food & Beverage to oversee the operation of the F&B division of our new hotel. The food and beverage director is responsible for overseeing all food and beverage operations, including staff management, financial planning, and strategic direction to ensure high standards of quality and guest satisfaction.

Key duties include developing budgets, managing inventory and costs, creating menus, and hiring, training, and supervising all food and beverage personnel. You will also ensure compliance with regulations, implement operational policies, and handle guest feedback.

• Hire, train, and supervise all food and beverage staff, including kitchen, dining, and bar personnel.
• Develop operational standards and implement policies and procedures to ensure smooth daily operations.
• Create and manage comprehensive budgets for food, beverage, and labor costs.
• Implement effective cost control systems and monitor inventory to minimize waste and maximize profitability.
• Oversee menu development and approve new menus to ensure they are high-quality, marketable, and align with customer preferences.
• Maintain high standards of food safety, sanitation, and service quality.
• Contribute to strategic planning and project conceptualization for all food and beverage outlets.
• Coordinate events, promotions, and seasonal campaigns to drive business.
• Monitor guest feedback, address complaints, and implement improvements to enhance the overall guest experience.
• Ensure all legal and regulatory requirements are met, such as food safety and alcohol service laws.
• Negotiate contracts with vendors and suppliers.

• A bachelor  degree in hospitality management or a related field is preferred but not required.
• A minimum of 3-5 years of experience in food and beverage management.
• Strong leadership, communication, and delegation skills are essential.
• Proficiency in food and beverage safety and sanitation standards is mandatory.
• A deep understanding of the food industry, including menu design, cost controls, and financial planning, is crucial.