Food & Beverage Director

Downtown Hilton Garden Inn & Pillar Bar 309 College St. Asheville, NC 28801 The Food and Beverage Director's purpose is to manage all aspects of the food and beverage outlets by delivering exceptional guest and staff experiences. Working directly with the General Manager, this position will oversee food and beverage related department heads, and alongside the sales & catering department. A hands-on style of management is expected. As a Food and Beverage Director, this position will develop service excellence through leading and developing the teams by our company's core ideologies and employee engagement. This position oversees forecasting, planning, ordering, staff, and finances within all budget guidelines. Responsibilities Guest Services Maintains professional appearance and delivers oneself in professional manner, adhering to company core expectations Has a hospitable, personable style with guests anywhere on hotel property Maintains good relations within all departments and creates a positive team environment Recognizes and rewards staff Anticipates guest or group needs before they ask Responds promptly to any guest inquiries or complaints in an efficient and timely manner Technical Knowledge Complies with all brand standards regarding food and beverage Ability & willingness to work in a fast-paced environment and be an effective communicator Responds quickly to issues and has the ability to multitask Working knowledge of P.O.S. systems Ability to forecast, plan and manage all F&B orders, duties, staff and finances Accountable for monthly inventories of restaurant and bar and reports updates to general manager Supports revenue and cost objections by controlling food and liquor cost, food waste and labor cost Extensive bar knowledge to include selections, pairings, cost controls and inventory TIPS and Serve Safe Certified Works with Kitchen Manager to create and maintain profitable, successful menus and specials for banquets Works with clients and catering sales staff to create event-specific menus for unique group needs Ability to identify challenges and implement best practices or standards within company guidelines to resolve issues. Excels in knowledge of restaurant and catering banquet max occupancies. Has ability to lead set ups that comply with all hotel safety and fire regulations Stays briefed of all laws and standards (both company & state) and communicates changes to staff Ability to design menus and recipe cards in conjunction with Kitchen Manager Has knowledge and ability to perform all job positions inside the F&B department Management Oversee the F&B department of the hotel, including restaurant food service and production, bar service, and banquet/catering service Ensures equipment is kept clean and in excellent working condition through personal inspection Enforces policies and procedures established by the company, the hotel brand and applicable state and local health codes Ensures communication meetings are conducted and appropriate follow up is facilitated Attends all staff and banquet meetings Ensures set-up, service and break down of banquets by following B.E.O.s Oversees scheduling for all food and beverage departments Oversees recruiting, hiring and training of staff Efficiently works to create conducive team environment between kitchen, bars, and banquets to uphold Quality Hospitality expectations Assists in event management for banquet space, restaurant and bar Serves as a liaison and communicator between departments and General Manager Assists other departments wherever necessary and maintains good working relationships Sales & Marketing Collaborates with Sales and Marketing teams to help distribute content that educates and entertains our target audience and supports marketing goals Willingness to connect with the community to build non-hotel rapport for lunch and dinner patrons in creative and fun ways along with sales team and hotel management Supports and works with Bar Manager on local ideas to attract and maintain patrons Assists in F&B focused sales blitz with sales, management, and team members Oversees and manages social media and market presence within the community along with hotel managers and company guidelines Directly works with catering sales team to create memorable events and better build rapport and loyalty Training Supervises food and beverage staff to include training and development, scheduling, performance management and employee relations. Oversees development and training of team Conducts employee evaluations and assists in reaching developmental goals Requirements Prior supervisory experience is required Prior food and beverage experience is required Prior Food and Beverage Director experience is strongly preferred State health and/or alcohol compliance card required TIPS and Serve Safe Certified Knowledgeable in restaurant operations, including budgeting, food preparation, purchasing, menus, service, etc. Knowledgeable in operating restaurant equipment, including grill, hot burners, fryers, open flames, etc. Previous experience with POS systems and cash management Customer-service oriented Excellent interpersonal and communication skills Strong initiative and work ethic Punctual, reliable, and regular attendance Strong organization skills and attention to detail Ability to work in a fast-paced environment Excellent multi-tasking and decision-making skills Competent in conflict and crisis management Must be able to lift and carry up to 25lbs. Must be able to stand, sit, stoop, bend, twist, and reach frequently. Valid driver's license and Department of Motor Vehicles Report Must have and maintain a valid driver's license and meet the required criteria for driving a company vehicle

Job Type:

Full-time Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Paid training Vision insurance Ability to

Commute:

Asheville, NC 28801 (Required)

Work Location:

In person