Food and Beverage Director - Franchised

Additional Information: This hotel is owned and operated by an independent franchisee, Inn at Bay Harbor. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

The Director of Food and Beverage (F&B) at the Inn at Bay Harbor is a key leadership role responsible for overseeing and managing all front-of-the-house operations for the Sagamore Room, Vintage Chophouse|Wine Bar, Cabana Bar, and Events. This role places a major emphasis on guest satisfaction and operational excellence. The ideal candidate will take a hands-on approach to training, motivating, and managing staff while also demonstrating financial acumen in cost control, labor management, and revenue generation. Additionally, this position will play a pivotal role in elevating the Inn's dining experience, aiming to achieve AAA 4 Diamonds status.

 

1.)  Financial Management:

• Effectively manage food and beverage costs through inventory control and vendor negotiations.
• Utilize forecasting and labor management techniques to optimize staffing levels, ensuring both guest satisfaction and cost efficiency.
• Drive revenue by identifying opportunities for profitable events and maximizing cover counts.
• Manage financial execution for events and banquets, ensuring budget adherence and profitability.

2.)  Service Excellence and Dining Destination:

• Lead the charge in creating a world-class dining experience that positions the Inn as a dining destination.
• Aspire to achieve AAA 4 Diamonds status through continuous improvement in service, ambiance, and culinary excellence.

3.)  Food and Beverage Trends and Dietary Accommodation:

• Stay informed about the latest food and beverage trends, incorporating innovative and relevant elements into the restaurant's offerings.
• Ensure that menu items and culinary presentations align with current industry trends and guest preferences, including the provision of gluten-free, vegetarian, and vegan options to accommodate various dietary preferences and restrictions.

4.)  Culinary, Event and Banquet Management:

• Be the creative force behind menu selection and presentation for restaurant, events and banquets.
• Maintain and enhance the Inn's reputation for hosting higher-end destination weddings and special events.
• Collaborate closely with the events department to ensure the flawless execution of all functions.

5.)  Award-Winning Wine List:

• Manage and curate an award-winning wine list that complements the culinary offerings and enhances the guest experience.
• Stay updated on developments in the wine industry and make recommendations for additions and improvements to the wine selection.

6.)  Operations Management:

• Assist with and monitor scheduling, daily staffing levels, purchases, inventories, and budgets for the front-of-the-house operations.
• Take prompt and appropriate action on any guest complaints or issues to ensure guest satisfaction.
• Work closely with the culinary and events departments to plan and coordinate banquet events and restaurant operations.

7.)  Staff Training and Development:

• Lead service staff training and certification programs.
• Provide training on seasonal menu updates and wine presentation/sales.
• Collaborate with the culinary team to ensure consistent adherence to processes and continuous improvement based on customer feedback.

8.)  Safety and Compliance:

• Maintain awareness of accident prevention, safety, and fire prevention protocols.
• Develop a strong working knowledge of POS and reservation systems.

9.)  Beverage and Menu Management:

• Oversee the creation and development of beverage menus.
• Continuously explore new methods, techniques, equipment, and materials to improve departmental efficiency and quality.
• Ensure all reports are prepared accurately and on time to support management decision-making and evaluation.

10.)  Supervisory Duties:

• Directly supervise up to 10 team supervisors to ensure guest satisfaction and operational efficiency.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including hiring, training, work assignment, performance appraisal, coaching, and conflict resolution.

 

Some perks of working full time year-round for Inn