Food and Beverage Director

Coordinates food service activities of hotel and restaurant by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Estimate food and beverage costs and requisitions or purchases supplies.
• Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Prepares cost estimates for menus, banquets, buffets and salad bars. Performs a product margin analysis to ensure that the products offered are in line with departmental profit goals.
• Maintains and trains all employees on proper cash handling policies.
• Ensures schedules are prepared fairly and within budgeted guidelines.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints to ensure guest satisfaction.
• Communicates maintenance and housekeeping needs to the appropriate supervisors.
• Supervises food, liquor and beer, linen, china and glassware inventory procedures, ensuring they are timely and accurate.
• Projects and plans for future supply needs and places orders following KHC purchasing procedures.
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Develops training programs with supervisors and holds training sessions to ensure all employees are trained on KHC/franchise policies including but not limited to: cash handling policies, safety, guest service, suggestive selling.
• Actively participates in the creation of effective marketing programs for the Food & Beverage department by utilizing information from the competition, local markets, property's market position, etc.