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Director Food & Beverage

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Property Name: The Capitol District Marriott
Location: Omaha, NE, United States
Date Posted:
Requisition #: 240000NS

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Description

POSITION PURPOSE:
To provide general direction for the hotel’s food and beverage operations to include, but not limited to:
• Establishing, maintaining and implementing standards of quality in products, service and environment.
• Provide leadership and cooperation among colleagues and all staff of the hotel to insure high morale, a positive spirit of hospitality and high productivity.
• Insure the Food and Beverage Department and each of its parts is as profitable as can be, maintaining good cost control on products, labor and services; maximizing revenues; and building repeat and growing business levels.
• To support and cooperate with fellow management in all efforts to enhance the hotel’s operations and market position.

ESSENTIAL FUNCTIONS:
1. Ensure the highest quality in food, beverage, and service in all Food and Beverage outlets and profit centers.
2. Provide direction, training and coordination to all assigned personnel.
3. Achieve or exceed budgeted sales and profitability targets.
4. Ensure security for all Food and Beverage property and inventories.
5. Responsible for meeting or improving upon all budget targets: product cost control, labor cost control, supplies and services cost control, and revenues.
6. Responsible for a well-managed workplace where staff is respected, conditions are safe-clean & secure, and everyone is dealt with in a professional and ethical manner.
7. Responsible for the stewardship of company resources: equipment, facilities and supplies to guard against loss or breakage.
8. Develop and implement business development programs (marketing, merchandising, sales, etc.) for all aspects of the Food and Beverage operation.
9. Maintain a high quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation.
10. Implements and supports hotel policies and procedures.
11. Recruits, hires, conducts orientation and trains assigned personnel to meet departmental responsibilities.
12. Move throughout food and beverage outlets, banquet spaces and kitchen areas to visually monitor and take action to ensure food and beverage quality and service standards are met.  Verify temperature, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
13. Oversee counseling of managers within food and beverage division, ensuring fairness and a timely delivery to include verbal communications, preparation of written documentation for administration with associate(s) along and issuance of performance appraisals.
14. Maintain relationship with other departments in hotel and with vendors.
15. Maintaining an appropriate level of community public affairs involvement.
16. Apply creativity in menu planning, food and drink merchandising, banquet program development.

ESSENTIAL FUNCTIONS (continued):
17. Attend meetings including, but not limited to, pre-convention, management, departmental and any other meetings deemed necessary to your position.
18. Oversees development of staff for succession planning.
19. Create year-over-year improvement in associate satisfaction scores throughout the department.
20. Ensure appropriate standards of conduct, dress, hygiene, and appearance are maintained.
21. Ensure regular departmental meetings are being held.
22. Controls and analyzes, on an on-going basis, departmental cost to ensure performance against budget.
23. Perform all other related duties and special projects as requested and/or assigned.

POSITION REQUIREMENTS:
1. High School Diploma required, advanced degree in hospitality related field preferred.
2. A minimum of three years of experience as a department manager in hotel Food and Beverage, a large restaurant, kitchen, catering operation; or a minimum of 2 years of experience as an assistant manager in a hotel Food and Beverage department or at a high volume, full-service restaurant or catering operation.
3. Strong knowledge of Food & Beverage operations, preparation techniques, beverage operations and wines.
4. Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement. 
5. Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook and touch screen POS systems.
6. Ability to handle multiple tasks quickly and efficiently.
7. Dependable and reliable to meet the demands of a 24 hour operation with flexibility to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.
8. Attention to detail.
9. Ability to effectively handle guest and employee concerns in a friendly and positive manner.  This involves listening to the nature of concern, demonstrating empathy with the customer and providing positive and proactive solutions.
10. Demonstrated knowledge of local competition and current industry trends
11. Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language to understand menus, special promotions, record orders, and communicate with guests to explain orders
12. Ability to stand and move throughout continuously to perform essential job functions.
13. Ability to obtain and maintain an active Responsible Beverage Service certification, ServSafe Training Certification as well as any additional training / certification requirements per Marcus Hotels & Resorts and  Marriott.
14. Hearing and visual ability to observe and detect signs of emergency situations.
15. Must be able to represent the company in a professional, well-groomed and courteous manner.
16. Ability to develop subordinates to enhance advancement in the hotel and corporation.

Equal Opportunity Employer

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