Food & Beverage Director
Required skills
- cost control
- labor relations
- food and beverage service
- purchasing
- kitchen operation
- bar and restaurant
- banquets
- supervisory experience
- English language
- flexible hours
Nice to have
- catering
- events
Role summary
The Food & Beverage Director is responsible for administering and supervising the Food and Beverage Department, coordinating service delivery, and establishing sanitation standards. This role oversees catering and events in coordination with the Sales team, manages department staff through hiring, training, and disciplinary actions, and maintains performance and labor cost records. Key responsibilities include controlling food and beverage inventories and costs, participating in departmental planning and budgeting, and ensuring the condition of all department equipment and facilities. The position requires significant experience in back-of-house operations and supervisory roles, with a strong emphasis on cost control and labor relations.
Responsibilities/Duties:
- Administrates and supervises the Food and Beverage Department.
- Coordinates the delivery of all food and beverage services.
- Establishes standards and enforces rules for cleanliness and sanitation.
- Maintains control and condition of all equipment, furnishings, fixtures, and facilities in the department.
- Coordinates with Sales team to oversees planning, coordination and execution of all Catering and Events.
- Hires and trains managers and supervisors in the department.
- Responsible for training and development of F&B staff and managers.
- Counsels employees and issues disciplinary actions.
- Maintains records of personnel performance, labor cost, sickness, and overtime in the department.
- Controls food and beverage inventories and costs.
- Participates in planning and budgeting with the Controller and General Manager.
- Performs all other related duties as assigned.
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Reports To: |
Area General Manager |
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Required Training/ Education/Experience: |
Previous experience and training in cost control, labor relations and/or food and beverage service required. Five years of experience in the "back of the house" in areas such as purchasing, kitchen operation, bar and restaurant, and banquets. |
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Minimum Qualifications: |
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