Director of Food & Beverage

Do you have a passion for creating new and exciting food and beverage experiences?  Do you enjoy leading a winning team to exceed guests expectations and exceed revenue goals?  Then consider joining our team at the Hilton Atlanta Northeast with Crestline Hotels & Resorts as our Director of Food & Beverage. The starting salary range for this position is $90,000 - $100,000 per year plus an incentive plan opportunity, based on experience. 

At Crestline we believe in offering our employees a work environment that allows for work-life balance. We offer a variety of benefits to our management team. Benefits include some of the following:

• Executive Committee level incentive plan
• Medical, Vision, Dental, and Disability Insurance to fit the needs of our employees
• Company paid life insurance and long term disability insurance
• Company Matched 401K, helping you to prepare for the future!
• Employee Assistance Program- Always know we are here to support you! 
• Paid Leave - Five weeks for Executive Committee members in the first year with some roll over options
• Pet Insurance for our furry friends
• Team Member Travel Discounts - We all need to get away sometime
• Great Employee Events and more.

Overview:

The Director of Food & Beverage is responsible for the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, kitchen, and banquets (if applicable). The Director of Food & Beverage must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Director of Food & Beverage is responsible for ensuring that all food, beverage, and culinary operations are carried out professionally, to standards and at the highest level of service. The Director of Food & Beverage will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development and maintenance of a competent, motivated, and empowered food and beverage staff. The Director of Food & Beverage will effectively lead, train, coach, motivate, engage, and provide feedback to the restaurant staff, supervisors, and managers daily. The Director of Food & Beverage will serve as the food and beverage liaison to all other hotel departments.

Key Duties & Responsibilities:

• Create and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure food and beverage staff and management are properly trained to standards and able to carry out the operations of each department.
• Work closely with department managers to develop them both personally and professionally.
• Drive outlet revenues through strategic marketing, promotion and up selling efforts.
• Ensure that all complaints regarding food quality, service, or accommodations were investigated and resolved.
• May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Work with Executive Chef and culinary staff to ensure portion sizes, garnishing, presentation and preparation of food exceed standards.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas