POSITION SUMMARY

The F&B Directors is responsible for all aspects of managing the Food and Beverage staff, including all Back of House and Front of House. This position will work closely with all Back of House managers to ensure kitchen standards, maintenance and any necessary ordering is up to date. F&B Director will also work closely with the Front of House team to ensure smooth and efficient service for all employees and guests. This manager will work to execute consistent and excellent service while also actively working to hire, train and build a high-performance management and hourly team.

Work closely with both FOH and BOH Management teams to uphold the standards and practices of the Food & Beverage program at The Silver Sands, while ensuring high performance and profitability.

• Provide ample training and education to ensure the team is knowledgeable about and technically proficient with the full menu, cocktail list and wine selections while also having the ability to provide excellent service and hospitality to all guests.
• Ensure excellent maintenance, organization and cleanliness of all service areas at all times.
• In conjunction with FOH Management, train Service Staff according to standards for hospitality and excellence.
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary.
• Ensure excellent maintenance and cleanliness of all physical spaces at all times.
• Actively manage to drive the standards for service & hospitality at The Silver Sands.
• Organize and complete the administrative set up and break down of service (including but not limited to: creation of floor plans, menus, employee check in, employee cash outs, bank close out etc.)
• Continuously provide support to all service staff and actively participate in the cycle of service as needed.
• Cultivate Regulars and continue to find ways to strengthen The Silver Sands Community.
• Effectively open and close the physical operation, while also actively managing staffing/scheduling needs.
• Maintain effective & timely communication to all FOH/BOH and team members.
• Work closely with the Executive team to initiate measures to improve profitability for all spaces within The Silver Sands.

Actively work with BOH Leadership Teams to ensure the operational excellence of all Silver Sands restaurants and back of house operations.

• Hold weekly meetings with BOH leadership.
• When schedule permits, is an active participant in daily services.
• Ensure that menu items are priced to maximize profitability while maintaining quality and value for guests.
• Responsible for reviewing back of house analytics, including menu costing, direct operations expenses, food cost, labor/scheduling cost.
• Work to get data to back of house teams; provide support to BOH operations by helping develop and execute plans based on financial objectives.
• Work with back of house leadership to ensure recipe standardization and food preparation to Silver Sands standards.
• Work to control purchases and inventory by negotiating companywide prices and contracts where necessary, developing preferred supplier lists, and reviewing/evaluating usage reports.
• Oversee vendor relations in order to improve food/operations costs across businesses.
• Create and maintain a system for effective, accurate, and timely invoicing and monthly inventory.
• Work to optimize the quality and pricing structure of food purchases and ensure the highest quality ingredients are always procured at the best value.

Work actively to build a high-performance management and hourly team.

• Actively oversee all recruiting and staffing initiatives at Silver Sands F&B outlets.
• Work with the Director of Human Resources to further improve and develop systems for interviews and trails.
• Provide continuous training opportunities and leadership to develop and grow both the management and hourly teams.
• In conjunction with Management, hire and train Service & Support Staff in accordance with The Silver Sands standards (Including but not limited to; interviewing candidates, setting up trails and training schedule, etc.)
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary.
• Ensure that all employees receive regular and consistent coaching and/or performance reviews.
• Provide leadership and guidance to the management team through proper delegation of tasks, regular coaching and consistent feedback regarding performance.

 

Responsible for maintaining an accurate and up to date inventory and CGS at all times.

• Ensure that appropriate physical inventory is available to staff/guests at all times.
• Meet or exceed budget for COG’s through effective purchasing and product maintenance.
• Ensure that all staff is properly acquainted with appropriate CGS as it pertains to the cycle of service.
• Ensure that all POS systems, inventory systems, beverage lists and any other information related to the beverage program remain accurate and up to date and are understood by the team.
• Establish and maintain positive & productive working relationships with vendors.
• Ensure that the Beverage Inventory process is completed accurately, on time and according to business/accounting procedures.
• Meet or exceed budget for beverage sales and beverage COGs.

 

Ensure knowledge of and adherence to all applicable laws, policies and procedures.

• Adhere to all Silver Sands procedures as it pertains to personal appearance, attendance and conduct.
• Complete all assigned administrative requirements accurately and on time.
• Remain current and compliant with the correct HR practices and policies.
• Ensure Department of Health compliance in all spaces at all times

Essential Functions

• Able to lift 30+ lbs.
• Ability to effectively listen, communicate and perform diplomacy with internal and external customers and staff in all situations. Superior written, oral, and interpersonal communication skills with both internal and external stakeholders
• Polished personal presentation: grooming meets Company standards, as outlined by Employee Handbook
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintain professionalism at all times
• Demonstrated ability to work well with cross-functional groups backgrounds
• Attend all mandatory team meetings and training sessions

Work Experience Requirements

• 5+ years’ experience as a F&B Director of a similar caliber hotel concept

Education Requirements

• Bachelor’s Degree in Hospitality, Culinary Management, or similar subject, preferred
• DOH Card