Food and Beverage Director

Responsibilities Manage department within budget. Accurately forecast revenues/expenses. Anticipate revenue/cost problems (POS, cash, tips, etc.). Maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Responsible for interviewing, hiring, training, developing, and evaluating assigned staff. Know the general operations of departments and how all departments work together to achieve business objectives and to meet customer expectations. Provide high levels of customer service and create first class dining experiences. Work with staff to plan, write, and execute menus and recipes based on resident likes and dislikes, budget, and seasonal options. Responsible for the implementation and adherence to the Atria Quality Enhancement Program. Work with the department head team as it pertains to sales and marketing for the community. Responsible for planning, preparation, and execution of menus, special events, banquets, and theme meals. Management of Liquor License and liquor revenue, where applicable. Oversight of Bistro operations including revenue, expense, labor and customer experience. Demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. May perform other duties as needed and/or assigned. Qualifications High School Diploma or general education degree (GED). Culinary Degree Preferred. Five (5) or more years of progressive experience within various functions of a Food and Beverage operations, preferably within a hotel environment. Two (2) or more years of food service management. Serve Safe Certified or other nationally recognized Food Safety Certification. Working knowledge of all kitchen operations and food safety standards. Previous experience in banquets or special event planning. Computer skills - Microsoft word and Excel.