The Service Director is responsible for managing all aspects of food & beverage operations according to company standards. Position reports to the Assistant General Manager.
EXPERIENCE, EDUCATION AND SKILLS REQUIRED
High School diploma required. College degree or course work in related field helpful. Minimum one (3) years supervisory experience with a strong background in food and beverage industry. Proven familiarity with all aspects of restaurant operations. Knowledge of local safety and sanitation policies required. Demonstrated results oriented and capable of working with minimal direction. Must possess exceptional organizational skills and high internal standards of quality and service. Demonstrated results in menu costing, menu development, beverage operations, and P&L accountability. Excellent team player with ability to work hands on in a fast paced environment. Must be able to effectively hire, train, motivate, discipline, and terminate team members. Proven ability to diagnose problems, motivate, and increase food & beverage results.
POSITION FUNCTIONS AND DUTIES
Essential:
Approach all encounters with guests and employees in a friendly, service oriented manner. Respond to guest complaints in a timely manner. Prepare the beverage budget and monitor department performance against budget. Order and receive all department equipment and related stock and maintain inventory control. Ensure purchase of beverage items are within budget allocation. Maintain all portion control and presentation guidelines. Monitor quality of food and beverage. Responsible for safety, sanitation, and cleanliness of service areas, prep areas and food service equipment. Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. Coordinate all banquet related food and beverage requirements with the appropriate departments. Be the staff liaison to the Social Committee and attend their monthly meeting. Work together with the Chef to book and run catering events. Ensure department compliance with local liquor laws, and safety, health and sanitation regulations. Monitor industry trends and recommend appropriate action to be taken to maintain the competitive status and profitability of the Food & Beverage operation. Prepare and submit required reports in a timely manner. Manage, schedule, coordinate, and train Food & Beverage team members within company guidelines. Coach, counsel and discipline staff when necessary. Monitor performance regularly. Terminate team members when necessary. Keep immediate manager informed of all problems or unusual matters of significance. Responsible for department loss prevention program.
Marginal:
Conduct and attend meetings to maintain favorable working conditions among company team members and promote morale, company values, productivity, and efficiency. Conduct safety meetings and review company safety policies and procedures. Complete annual team member reviews and follow-up as needed. Attend monthly Food & Beverage conference calls. Perform any other duties as assigned by management.
PHYSICAL AND MENTAL DEMANDS
Medium work requiring frequent (34% - 66%) walking, standing, and sitting. Requires ability to perform some manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling, or occasionally moving objects weighting in excess of 30 pounds. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must maintain composure and objectivity under pressure. Must be effective in listening to, understanding, and clarifying the concerns and issues raised by guests, coworkers and team members. Must be able to work with and understand financial information and data, and basic arithmetic functions.
TYPICAL WORKING CONDITIONS
Work is performed indoors and outdoors with some exposure to extreme heat.
SPECIAL EQUIPMENT
Calculator, telephone, cash register, wine opener, coffee and espresso machines, juice machines, credit card machines, facsimile machine, copier, computer, and other office equipment.
THE DESCRIPTION MAY NOT BE ALL-INCLUSIVE AND EMPLOYEES ARE EXPECTED TO PERFORM ALL OTHER DUTIES AS ASSIGNED AND DIRECTED BY MANAGEMENT. POSITION DESCRIPTIONS AND DUTIES MAY BE MODIFIED WHENEVER DEEMED APPROPRIATE BY
