Food & Beverage Director jobs in Jacksonville, FL

Job Summary

$90 - $120k

The Director of Food & Beverage will oversee and manage all aspects of Sea Palms Resort Food & Beverage Operations, assuring the highest quality of standards.

The Director of Food & Beverage is expected to be the leader of the F&B team, with a strong visible presence and a primary focus on training and developing supervisors and shift leaders.

The Director will assist in designing and executing not only a high-class service program, but excellent social events and experiences.

The Director will be spending much of their time interacting with Sea Palms Resort members and guests around the property, making recommendations, professional and personal connections.

This is a leadership position within Sea Palms Resort that will be one of the key faces of Club & Resort Leadership to members, guests and associates at Sea Palms Resort.

The Food & Beverage Director is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets (Restaurant Room Service Lounge Market and Banquets) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Room Service Lounge Market and Banquet sales revenues to meet or exceed budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition this position is charged with consistently improving guest and employee satisfaction. The incumbent in this role may function in the role of a Chef as required. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

Responsibilities

QUALIFICATIONS:

• At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Holds and maintains applicable certification requirements for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar banquet catering in room dining and kitchen management required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. 
• Must be able to work with and understand financial information and data and basic arithmetic functions.  Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control
• Familiar with the general organization of a Hotel and know the function of each department.
• Communicates in a timely and efficient manner possess strong communication skills excellent speaking reading and writing skills computer skills and basic technological acumen.
• Knowledge and experience with forecasting budgeting labor management and purchasing to ensure maximum productivity
• Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.
• Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
• Knowledgeable and aware of local competition and industry trends. 

RESPONSIBILITIES:

• The Director of Food & Beverage will be responsible for:

  • Establishing and maintaining a welcoming and positive relationship with all Sea Palms Resort, members, guests and associarea.
  • Managing the Food & Beverage team to ensure a positive and well-balanced work environment.
  • Supervising all Food and Beverage Managers, Dining Room Supervisors, Banquet Manager, and service staff.
  • Overseeing hiring and retaining all F&B staff.
  • Providing delegation of duties to ensure a high service level is delivered to all members.
  • Daily Food & Beverage operations in all club member dining outlets of Sea Palms Resort.
  • Overseeing all implementation of Sea Palms Resort policies and procedures for Food & Beverage Staff
  • Assisting General Manager with Annual reviews and discussions of raises and benefits changes.
  • Maintaining a cohesive team with the Executive Chef and the entire culinary team.
  • Maintaining appropriate standards that comply with foodservice regulations and responsible alcohol consumption.
  • Assisting the Club in planning and coordinating both family friendly social events as well as adult only social events.
  • Assisting the Banquet Manager in overseeing all banquet operations.
  • Managing Sea Plams Resort entire beverage program while developing beverage offerings of the highest quality and consistency.
  • Sea Palms Resort has an excellent beverage program of wine, spirits, craft beer and cocktails with specific highlights on our fine wine and alcohol programs.
  • Overseeing inventory, invoicing, ordering, receiving, and monitoring all beverage products and par levels.
  • Meeting with General Manager consistently to discuss ideas, concerns, and overall thoughts for the F&B program and the entire club and resort in general.
  • Overseeing creation and implementation of all training programs for Food & Beverage staff. All new programs must be approved by General Manager before implementation.
  • Working closely with the General Manager to monitor and track the financial performance of the F&B department and directs corrective action procedures as necessary to help assure that budget goals are attained.
  • Researching new products, concepts, and ideas to keep the club and resort relevant in a highly competitive market.
  • Interacting daily with members and guests to assure maximum satisfaction by answering questions, solving problems, overseeing services and cleanliness.
  • Being involved in all complaints from club members, guests, and F&B associates and oversees or personally handles these complaints.
  • Maintaining personal schedule
  • All F&B staff scheduling
  • All F&B Manager & Supervisor scheduling.
  • Paying close attention to all F&B payroll and overtime.

Company Overview

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

Benefits

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay! Ask your Recruiter for more details
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan