Director of Food & Beverage

Director of Food & Beverage Safety Harbor Resort & Spa - 3.0 Safety Harbor, FL Job Details Full-time 11 hours ago Qualifications Hotel cost control Incident investigation techniques for hazard identification Food quality maintenance Menu design Kitchen health and safety standards Hospitality business promotion Cost accounting analysis Operational analysis Assisting with meal planning Maintaining an organized workspace Quality assurance within food and beverage industry Food service health code compliance Sales Standard Operating Procedures (SOPs) implementation Hotel strategy implementation Sales analysis Operational management Competitive analysis Hotel quality control Income statement preparation Labor cost analysis Hotel quality assurance Improving operational efficiency Marketing strategy development Performance management Disciplinary action management Team development Hiring Developing staff training programs as a food service manager Food service inventory management Full Job Description Food & Beverage Director is responsible for coordinating all phases of food and beverage outlets, group meeting/social functions held in the hotel, oversees all operations of the food and beverage and service, with duties to include service training, staff development, and costs controls, beverage program, and adherence to quality and safety standards.

Responsibilities and Duties:

Managing daily operations of food and beverage department. Achievement of budgeted food sales, beverage sales, labor costs, cost of sales and profitability. Timely analysis of Food & Beverage Prices in relation to competition. Communicate on an on-going basis with the Sales and Catering Department to ensure all client needs and requirements will be met. Work with the Chef, Outlet Managers & Sales and Catering Team to ensure all arrangements and details are dealt with. Assist in annual budget preparation and expense management activities. Analyze expenditures and revenues and accordingly develop profit and loss statements for management. Assist in hiring, training and disciplining employees to achieve departmental objectives. Ensure that staffs follow standard operating procedures for operational efficiency. Conduct team meetings to discuss about ongoing issues and recommendations. Educate staffs on health department guidelines and safety and sanitation programs. Ensure all staff have ?Safe Serve? certification. Investigate accidents and breakages within the department and recommend corrective actions. Establish and enforce standards for food and beverage quality. Implement marketing strategies to increase sales and profitability. Analyze guest concerns and recommend corrective actions. Provide outstanding customer services and ensure customer satisfaction. Implement operational strategies to ensure quality and productivity. Ensure that facility is maintained clean, safe and organized. Assist in inventory management and cost control activities while maintaining high quality. Completion of monthly inventory. Completion of monthly forecast. Attendance and participation at weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Achieving service that exceeds expectations.