Food & Beverage Director directs and oversees all aspects of the organization's 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. Plans, coordinates, and oversees special events. Being a Food & Beverage Director may identify marketing opportunities to promote food and beverage products. May require a bachelor's degree. Additionally, Food & Beverage Director typically reports to top management. The Food & Beverage Director typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be a Food & Beverage Director typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
The Shelter Harbor Inn is actively searching for for professional, friendly, and fast-paced Food and Beverage Manager to join our team. The Food and Beverage Manager will create and maintain relationships with guests in the restaurant, bar, banquet, and in-room dining areas, with a strong passion to elevate one’s dining experience. Team Members of Food and Beverage embody the hustle and bustle of teamwork and the essence of service by providing the very finest dining and event experiences for our guests. Team Members ensure attentive, professional service and behavior with all guests, creating loyal, repeat visitors.
The Shelter Harbor Inn, is a New England retreat in the Shelter Harbor community of Westerly, RI. Built in 1800, and completely revamped in 2019, The Shelter Harbor Inn is your home away from home. Situated on over three acres of greenery, the 23-room inn features upscale amenities including an on-site restaurant with multiple dining options serving fresh New American cuisine, a spa, and various seasonal activities.
Essential Functions:
¨ Independently manages restaurant front of house personnel, specifically Hosts, Servers, Bartenders, and Runner/Bussers to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
¨ Ensure all front of house and banquet staff are onboarded, trained, coached, disciplined, motivated, developed, and rewarded consistently.
¨ Create effective, cost-efficient schedules for assigned F&B and banquet staff based on forecast and budget.
¨ Assist in the development of departmental training and outcomes.
¨ Responsible for all F&B and banquet staff management, including issuance and adherence to standards of appearance and uniform policy, time and attendance policy, steps of service and service standards, etc.
¨ Follow company guidelines for progressive disciplinary action
¨ Work with Sales to ensure proper ordering and inventory is in place.
¨ Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing written monthly inventory.
¨ Develop and lead daily staff meetings and pre-meals/stand-up.
¨ In regards to all meetings and communication; develop topics to discuss daily, operational focuses, safety issues, in-house VIPs, specials, educate staff, share feedback, etc.
¨ Develop and maintain inside sales and marketing strategies i.e.; check stuffers, signs, staff incentives, etc.; constantly striving to drive public relations and overall revenue.
¨ Discuss specials daily with chef, type and print, proof final with chef, administer to staff, and educate.
¨ Constantly update point of sale system by updating and maintain pricing, adjusting buttons when necessary, enter specials daily, maintain counts, 86’s, etc.
¨ Work closely with GM and Sales team on all projects, operational goals, labor efficiencies, etc.
¨ Assist with maintaining and updating associate phone/email lists.
¨ Regularly touch tables daily and work with event client contacts, ensuring guest satisfaction at all times.
¨ Expedite food regularly, practicing and training for proper timing of food courses.
¨ Active communication of all standards to staff. Ensure compliance with all procedures.
¨ Pro-actively review BEO with sales team. Attend BEO meetings as necessary. Ensure all anticipated needs are met.
¨ Communicate final billing, process payment, and complete paperwork for event according to sales procedure.
¨ Adhere to all scheduling guidelines as they pertain to guest/staff ratios.
¨ Oversee banquet bar and requisition of liquor. Ensure proper cash handling procedures and adherence to beverage standards.
¨ Oversee duties of banquet housemen, ensuring all set-up needs are met prior to an event.
¨ Delegate event duties as they pertain to BEO schedule. Ensure all duties are complete by using event checklists.
¨ Proof and Print banquet food signage, meeting room signage, beverage menus, specialty menus, etc.
¨ Coordinate workflow to ensure a smooth-running operation.
¨ Complete employee performance reviews/evaluations. Administer to employee with F&B Director.
¨ Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
¨ Practice conscious knowledge of food allergies and safety in preparation.
¨ Responsible for comp and void privileges and approving active promotions and gift card/certificates.
¨ Flexibility to work days, nights, weekends, and peak service days.
¨ Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close.
¨ Attend all scheduled meetings and training sessions.
¨ Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.
¨ Comply with all Hotel and HCH time and attendance policies.
¨ Comply with all Hotel and HCH uniform, dress code, and appearance standards.
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