Diretcor of Food and Beverage

Position Title: Director of Food and Beverage

Salary: $90,000 to $100,000

Other Forms of Compensation: Bonus

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests.

www.culinaireintl.com

Job Summary

 

The Director of Food and Beverage will consistently pursue excellence in quality of service and presentation. This position will have strong leadership, organizational skills, interpersonal abilities and will have the knowledge of culinary trends and a passion for delivering exceptional dining experiences with cross-functional teams.

 

Candidates must be highly experienced in country clubs, cultural centers, hotels, or museums in the Director of Food and Beverage role, supervising up to 25 associates. High volume, upscale catering event execution and restaurant management experience are required.

 

This position directs and organizes the daily activities of the operation to elevate high standards in quality, service, and merchandising. Provides leadership to the management team and provides timely follow-up that exceeds customer expectations and company standards.

 

Managerial and Business Skills

 

·     Clear and concise written and interpersonal communication skills. Heavy client interaction required.

·     Excellent organizational and time management skills.

·     Strong budgetary, forecasting, and cost control skills.

·     Ability to consistently drive revenue and produce profit expectations.

·     Proficient in Micro Soft Word and Excel programs

 

Leadership Requirements

 

·     Proven leadership for associates to achieve goals while maintaining a high expectation to standards about quality and presentation.

·     Communicates goals and expectations and inspires associates to achieve goals and advance careers.

·     Lead and inspire an operational team, fostering a positive and collaborative work environment in which associates can thrive and grow in knowledge and skill

·     Demonstrate ability to lead by example, monitor guest feedback and reviews, implementing improvements to enhance the overall dining experience.

·     Participative management style, leads by example.

·     Instill high standards of food quality, presentation and service to meet or exceed guest expectations for all associates. .

 

 

Short Description

Technical Requirements

 

·     Must thrive in dynamic environments with calm and composed demeanor with ability to stay focused to make informed decisions, in fast paced environments.

·     Creative and innovative.

·     Must have excellent hospitality customer service skills and the ability to deal with internal and external customers in a professional, tactful and diplomatic manner.

·     Most have strong decision-making skills, results driven, and innovative.

·     Must be self-motivated high energy and passionate about the food and beverage industry.

·     A teacher of standards and service and the importance of consistent execution.

·     Successful track record of training and managing in a hospitality setting.

·     Ensures compliance with health and safety regulations, as well as food safety standards in all associates.

·     Knowledge of current culinary trends and is current on new products, presentations, and service techniques.

·     Preferably has a solid knowledge of food preparation, production and BOH execution.

·     Must have the ability to handle the stress of competing priorities and changes to effectively handle prioritizing tasks and projects based on urgency and impact. This involves assessing demands and strategically allocating time and resources to meet deadlines.

·     Must prepare staffing guidelines and sales forecast to ensure budgetary goals are met.

·     Must be able to prepare annual budgets and weekly forecast of revenues, labor cost and expenses to ensure financial goals are met.

·     Provide leadership and work closely with Operations, Catering Sales and Culinary departments to ensure all events and services are understood and completed accordingly.

Apply to Culinaire today!

 

Culinaire is a member of