Food & Beverage Director jobs in Bangor, ME

The Claremont Hotel located in beautiful Southwest Harbor, Maine, is seeking an experienced F&B professional to join our team as Director of Food and Beverage!

A little about our resort:

Tucked away in elegant Southwest Harbor, The Claremont Hotel is close to all of Acadia’s best attractions. Of course, with so many on-site amenities, services and dining options, it’s entirely possible to enjoy a perfect vacation without ever leaving our waterfront property. We’ve carefully designed every common area in our Main Hotel and every outdoor seating area, including our numerous decks and porches, to take advantage of our spectacular view of Somes Sound and Acadia National Park. This majestic backdrop combined with our attention to detail at every point of your stay creates a vacation experience like no other.

Essential Functions:

· Manages the front of house personnel for four outlets including but not limited to the responsibility of hiring, onboarding, training, administering performance reviews, coaching, counseling, termination and weekly scheduling.

· Maintain strong interpersonal and communication skills and exhibit leadership to motivate and develop personnel while fostering a climate of cooperation and respect between co-workers

· Take a pro-active role in the daily operation of the front of house to ensure excellence in guest satisfaction by taking a ‘do whatever it takes’ attitude

· Regularly touch tables daily and in all outlets

· Create, maintain and monitor a front-of-house training program to ensure that steps of service and hi-level of service standards are met

· Provide ongoing staff service, menu and wine training and provide onboard training to new staff

· Inspect dining rooms, bars, storage and outdoor spaces daily to ensure cleanliness and general upkeep and maintenance

· Oversee all labor costs, by reviewing/approving schedules and reviewing payroll/time clock daily and monitoring service in all outlets. Monitor tip declarations and provide daily recording in excel spreadsheet for reporting purposes

· Schedule daily work assignments for all front of house personnel and managers, assigning specific jobs and spot checking to ensure standards are met

· Coordinate with managers to ensure that employees have the proper uniforms on their first day of work and ensure the dress code is adhered to by all staff following company guidelines

· Conduct daily front of house pre-service meetings with Chef participation

· Conduct weekly meetings with managers and supervisors

· Maintain an open line of communication with the back of house management and staff

· Respond to guest inquiries in a timely manner and resolve guest issues/complaints

· Ensure paperwork accuracy of all daily sales reports, cash drawer, cash banks, labor reports, tip reporting and invoice control

· Maintain dining room reservation bookings to ensure maximum capacity and table turn times

· Review menus for accuracy and cleanliness and print as needed

· Code and submit all front of house F&B invoices to General Manager in a timely manner

· Provide seasonal opening and closing management procedures

· Maintain awareness of safety issues and report them to the Chief Engineer/General Manager immediately

· Monitor china, glass, silver and linen inventories and present ordering needs to GM

· Represent the company in a professional and positive manner at all times by building relationships with guests, coworkers and vendors

· Participate in weekly department head meetings and coordinate and conduct weekly food and beverage meetings

Qualifications and Experience:

· Minimum two years of multi outlet hands-on, front-of-house management experience in a hi-level setting

· Demonstrated talent for interacting with a wide variety of people. Strong customer service abilities; actively seeks ways to assist guests and coworkers

· Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem solve

· Previous experience serving, hosting and bartending in an upscale/fine dining atmosphere

· Strong knowledge of Point-of-Sale systems, proficiency in Toast is a plus

· Extensive front of house knowledge and demonstrated experience managing up to 30 staff

· Strong interpersonal and conflict resolution skills

· Strong knowledge of fine wine preferred, including wine service

· Food Protection Manager Certification preferred

Physical Requirements

· Able to move about on foot to accomplish tasks, particularly movements from place to place. Bend, lift carry, reach/extend arms and hands above shoulder height or otherwise move in a constantly changing environment for up to 10 hours

· Lift, carry and push up to 50 lbs. regularly

· Ability to stand for the entire work day and climb steps regularly

· Withstand temperature extremes in freezer, refrigerator and grill areas

· Read and writing work related documents in English

· Speech recognition and clarity, including the ability to speak to and understand the speech of guests and coworkers

· Communicate and receive verbal communication with other employees in a fast-paced environment

Success Factors:

· Focus On the Guest. Seek to understand the (internal/external) guest and meet the needs of both the guest and the company.

· Attend to Detail. Ensure that work is accurate, thorough and to the highest standards.

· Communicate Effectively. Clarify and provide information so that coworkers, customers, and suppliers understand and can act.

· Take Responsibility. Demonstrate personal ownership of tasks and follow through to get the required results.

· Foster Teamwork. Work well in a team environment and motivate teams to sustain exceptional levels of performance.

· Build Strong Relationships. Foster trust and cooperation among coworkers, guests, and suppliers; develop and sustain personal contact in order to provide mutual benefit.

Job Type: Full-time

Benefits:

• Employee discount
• Health insurance
• Paid time off

Experience level:

• 5 years

Restaurant type:

• Bakery
• Bar
• Casual dining restaurant
• Coffee shop
• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person