Director of Food and Beverage

51% of each day is dedicated to management and supervisory duties Clearly describes, assigns, and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing, and stewarding) Prepares and monitors the annual budget, revenue goals, and expenses for the food and beverage department, as well as generates various (weekly, monthly, etc.) business volume forecasts and plans accordingly Reviews and analyzes financial and operational reports to monitor overall food and beverage performance and takes corrective action as needed Monitors market conditions that impact menu offerings, business volume, and profitability Executes inventory control and calculations for monthly analysis and reconciliation; identifies opportunities to control food costs, bar costs, and other expenses and acts accordingly Participates with the sous chef, lead line cook, food and beverage managers, and catering managers in the creation of menus for various outlets, including restaurants and banquets, while incorporating pricing structures that support bottom-line goals Directs ordering amounts (par levels), timing of orders, receiving, invoice accuracy, and storage temperatures in all areas Continually researches vendor opportunities, pricing, and service, and evaluates vendor relationships to benefit the facility Approves catering policies, contracts, and pricing; oversees planning, execution, and closure of events with the event coordinator and food and beverage managers Implements policies and procedures for the food and beverage department, including compliance with company, federal, state, and local standards and laws related to quality of products and services Responsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; addressing complaints and resolving problems Manages department members that may include, but are not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, and server assistants Regular and reliable attendance Bachelor's degree (BA) from a four-year college or university; two or more years of related experience and/or training; or equivalent combination of education and experience Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms Occasionally sits, climbs, balances, stoops, kneels, crawls, or crouches Occasionally lifts up to 50 pounds Healthcare Benefits

• Medical, Dental, and Vision coverage Retirement Benefits
• 401(k) with employer match (19 years of age and older) Time Off
• Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria Additional Compensation
• Eligibility for Bonuses Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company's discretion.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.