We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 

The Food and Beverage Director will oversee all aspects of Scrub Island Resort, Spa & Marina and Marina Cay F&B Operation. Food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. This person will also plan, coordinate, and oversee special events. The F&B Director must be able to identify marketing opportunities to promote food and beverage products and provide input to strategic decisions that affect the functional area of the F&B Department, Scrub Island Resort, Spa & Marina restaurant, bar and event spaces.

Required Knowledge, Skills, and Abilities:

• BA or BS degree in Hotel and Restaurant Administration.
• Pre-Opening experience in hotels, restaurants, and other F&B outlets.
• International experience in running a F&B Department in a five-star hotel.
• Minimum 3-4 years of senior F&B managerial experience within a high volume multi outlet setting.
• Micros and Open Table Knowledge.
• Effective and proven team-leading practices and methods.
• Experience in reviewing and understanding budgets, specifically analyzing P&L’s.
• Ability to interact patiently, tactfully, and diplomatically with internal and external guests.
• Excellent communication skills, both verbal and written.
• A sense of ownership in everything that you do.

Physical Requirements:

• Ability to sit or stand for extended periods of time. 
• Ability to bend.
• Ability to lift, pull 50 lbs. 
• Ability to communicate clearly. 
• Ability to work long hours as needed. 

Duties:

• Manage the day-to-day operations, ensuring quality service standards are met and the guest experience is exceptional.
• Work with the individual outlet managers to assure food and beverage quality, good service, and cleanliness.
• Plan and approve external and internal marketing and sales promotions and activities for the F&B Department
• Approve and monitor menus produced by the Executive Chef
• Establish SOP and enforcement.
• Inspect to ensure all safety, sanitation, energy management, preventative maintenance and other standards are consistently met.
• Managing, interviewing, selecting, training, supervising, counseling, and maintaining disciplined Food & Beverage staff.
• Ensure that payroll is maintained and accurate for all team members within the department and comply with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
• Uphold and enforce standards regarding purchase orders, voucher of invoices, and checkbook accounting according to Mainsail Lodging & Development standards.
• Control costs by conducting daily / monthly par checks, inventory to review portion control, reduce waste, and reviewing P&L reports.
• Participate in required meetings to include: Executive, Departmental, Staff, Manager, and any other meetings.
• Ensure compliance with all F&B policies and procedures by training, supervision, hands on approach, and follow-up.
• Any other necessary duties as reasonably assigned.