Food and Beverage Director

Description

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, range starting at $55,000 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!

The Food and Beverage Director oversees the day-to-day operation of the Food and Beverage (F&B) outlets at Full Service Properties to ensure efficiency and profitability, guidance and training personnel, financial performance and budget controls, care/maintenance of equipment, menu engineering, food and beverage cost and labor controls, and all other aspects of running a restaurant.

• Three years’ experience supervising at least five associates.
• One year experience following standard recipes.
• Experience ordering/pricing food and inventory control.
• Experience with chain food, retail, and hotel outlet preferred.
• Food Manager certification required

• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to see and hear.
• Must be able to communicate with other associates and/or guests.

• Financial aspects of running a department: labor, food and beverage costs controls.
• F&B inventory procedures, staff scheduling, and ordering food product for the restaurant.
• Local and national food safety regulations.
• Storage and labeling of all products: dry, freezer, refrigerated, etc.
• OSHA requirements and maintains department accordingly
• Supervisory skills: interview, hire, train, appraise, document, motivate staff
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
• Knowledge of BEOs and details surrounding events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

• Staff training for FOH Service and BOH Kitchen Operations
• Monitor and document associates for both positive and negative feedback.
• Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs.
• Maintain organization of supplies, storage rooms, refrigerators and freezers.

• 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 while maintaining a hospitable attitude.
• Market and promote to increase exposure and sales.