Food and Beverage Director

The Courtyard Hilton Head Island is now hiring a Director of Food & Beverage to join our team! This is a full-time leadership position responsible for working with the hotel GM to oversee the onsite food and beverage outlets. The Director of F&B will oversee the day-to-day operations of the onsite Bistro (currently serving breakfast & dinner), the rooftop bar and all food & beverage needs required for the onsite meeting space. This position will be responsible for recruiting team members, training, scheduling, inventory and ordering, menu planning and ensuring the profitability of all aspects of F&B at the hotel.

Due to the 24/7 nature of the hotel business, this position will require flexible availability - working a mix of 1st, 2nd, or mid-shifts as well as weekends. This is a salaried position, range starting at $55,000 per year. Additional benefits include paid time off, insurance (medical, dental, life, vision, etc.), 401k with employer match, a quarterly BONUS plan, and so much MORE!

TITLE

Food and Beverage Director

LOCATION

Property Level

REPORTS TO

General Manager

FLSA Status

Salaried, Exempt

JOB SUMMARY

The F&B Director is responsible for the overall well-being and profitability of the F&B Operation, to include budget and financial performance and controlling food, beverage, and labor costs, day-to-day operations of all outlets and services, culinary management, staff management and training of all associates, maintenance of restaurant equipment, catering and event management, menu standards, Guest Service, and Brand Standards.

PRE-REQUISITES

The Company associates have access to guestrooms and property, character traits of honesty and trustworthiness are essential to this position. Therefore, associates must pass the appropriate security clearance, per company policy.

• Three years’ experience managing/supervising five (5) or more associates.
• Manages one or more Supervisors, who manage daily restaurant shift operations and line level associates, such as cooks, bartenders, servers, utility when the F&B Director is not present.
• Three years’ experience with ordering/pricing food and inventory control.
• Three years’ experience with chain food, hotel, or retail outlet.
• Three years’ experience with culinary services and menu production.

SUMMARY OF ESSENTIAL JOB FUNCTIONS

Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.

For this position specifically:

• Must be able to push or pull 60 pounds and lift and/or carry 50 pounds.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to see and hear.
• Must be able to speak and read English, the ability to communicate in another language may be helpful.
• Must display professionalism, honesty and trustworthiness always.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge in:

• Financial aspects of running a restaurant to include budgets, labor, food and beverage costs controls on a large-scale operation of +$500,000 in sales.
• Food Safety, storage and labeling of all products: dry, freezer, refrigerated.
• Restaurant operations, FOH, BOH, culinary, production, Bar operations.
• OSHA requirements and maintains department accordingly
• Supervisory skills: interview, hire, train, appraise, document, motivate
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
• Knowledge of executing Banquets, BEOs and details surrounding events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

Skills:

• Train and develop associates through meetings, on-line, professional restaurant associations, etc.
• Monitor and document associates for both positive and negative feedback.
• Computer literate to thoroughly operate property management systems, POS, Labor, Inventory, Sales, post charges, compute bills, collect payment and make change.
• Must be able to calculate and price appropriate food costs, retail, and purchasing, to establish prices which will generate revenue and cover costs.
• Maintain organization of supplies, storage rooms, refrigerators and freezers.

Abilities:

• Multi task, remain associate and guest service centric.
• Effectively communicate with guests, department heads, associates and home office support staff.
• Solve guest issues with professionalism maintain hospitable attitude.
• Market and promote to increase exposure and sales.

SPECIFIC RESPON