Job Responsibilities

The Director Food and Beverage will be responsible for the strategic and day to day leadership to the food and beverage operations to achieve revenue and profit objectives while also exceeding guest expectations through the service of extraordinary quality food and beverages.

License Level: This is a Key position.

Essential Functions

• Develops a cohesive team of managers, and team members, to all work towards providing the very best guest hospitality and culinary experience.
• Adheres to Company’s ethics policy and follows policies and procedures. Demonstrates this by example.
• Facilitates appropriate, consistent meetings and one-on-ones with restaurant management to ensure clear communication.
• Solicits opinions and input from FOH management and line level team members, regarding all aspects of the operation, and is able to communicate that feedback to appropriate Executives in real time.
• Works with the management team to increase guest counts and to develop a loyal guest base. 
• Remains constantly focused on the importance of making decisions with the best interest of the guest, the team members and the investors in mind. 
• Monitors and works with the Restaurant Managers and Shift Managers to ensure the execution of the annually established marketing plans for his/her restaurants.
• Mentors the Restaurant Managers and Shift Managers in developing strong local marketing programs.
• Liaises between the restaurants and the Special Events team.
• Monitors and ensures that appropriate team member levels in FOH are established and maintained and remaining abreast of any changes which may impact staffing needs.
• Oversees and participates in the recruiting and hiring of high-quality team members, both salaried & hourly.  Ensures that each restaurant and beverage outlet maintains a system to facilitate the proper processing of all newly hired team members. Works closely with HR to accomplish this.
• Underscores the importance of thorough and complete training for all team members and implementing a system whereby this occurs.
• Facilitates and ensures that performance reviews are completed yearly.
• Ensures that team members files are complete, including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s comp, and termination reports.
• Ensures effective recruitment, hiring, training, recognition, coaching, and counseling and other personnel related matters are being handled appropriately throughout assigned departments 
• Coaches, mentors and develops the management team as well as team members critical for the success of the restaurant, beverage outlets and the company.
• Demonstrates a strong financial performance for their restaurants and the Company. 
• Ensures that each restaurant and beverage outlet meets and exceeds budgeted financial goals.
• Monitors and maintains all cost control centers; further develops cost savings programs and strong follow through on all systems which are in place.
• Monitors trends in all areas from sales, to costs, cover counts, etc. and proactively reports on such to the VP of Food and Beverage
• Works side by side with shift managers and restaurant managers to manage labor in real time, by meal periods and days of the week.
• Analyzes monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans.
• Ensures there is keen oversight in place for all aspects of purchasing within the restaurant.
• Instills an expectation for restaurant and shift managers to maintain high standards in all areas of service, security, safety, cleanliness and sanitation.
• Works closely with restaurant management teams to ensure the quality of all aspects of the restaurant; including the beverage, food, service and physical structure.
• Regularly reviews guest feedback and comment cards, along with staff feedback.
• Performs other tasks as assigned.

Core Competencies: 

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success 
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas appropriately and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest, internal and external, at the