Job: Director of Food & Beverage -- RAYO GRILL

The Director of Food & Beverage is responsible for the overall Food & Beverage operation of the hotel to ensure profitability, control costs and service standards to provide complete guest satisfaction. The Director of Food & Beverage will promote an atmosphere of doing “the right thing” by modeling and communicating the Company’s mission, vision and values.

SUMMARY OF DUTIES:

Responsibility includes but is not limited to increase guest satisfaction, achieve positive fiscal results, standard operating procedures, Team Member training and developing, staffing, hiring, guest interaction and service, generate revenue, forecasting, labor and food cost, inventory control and purchasing, sanitation and health/safety and Team Member relations.


ESSENTIAL DUTIES/RESPONSIBILITIES:

Leadership

* Communicates all policies and procedures to entire staff. Conducts regular meetings to provide various information including company communications, policy reviews, local property activities, goals, etc.
* Carries out management responsibilities in accordance with the organization's policies and applicable laws.
* Ability to work with people of diverse backgrounds and experience.
* Successfully performs “Manager on Duty” responsibilities, which include a Friday and Saturday stay at the hotel and 24 hour availability to staff and guests as needed.
* Ability to organize multiple projects; manage and prioritize multiple tasks and meet deadlines
* Develops strong customer relations through frequent communication and the use of professional, courteous and ethical interpersonal interaction.
* Exhibits a positive and involved team attitude to all departments and promotes positive Team Member relations through an environment that encourages open communications, trust, and mutual respect with all Team Members for the best overall performance of the hotel.
* Develops and maintain standards for the department, while adhering to Company’s core values.
* Knowledge of principles, values and processes for providing exceptional guest service
* The experience and the ability to manage a team through delegation and feedback
* The ability to expand responsibilities, suggest improvements and collaborate with others to generate ideas and improve processes.
* Strong communication , organization, problem-solving, follow-up and telephone skills
* Monitor and maintain the safety and security procedures and policies of the hotel
* Ensure safety incidents are at or below industry average and/or property objective
* Must meet or exceed productivity standards by effectively managing time
* Maintain compliance with Brand programs and standards



OTHER DUTIES/RESPONSIBILITIES

* Manage and motivate all food & beverage personnel.
* Collaborates with Team Resources with interviewing, staffing, training and development of food & beverage team, discipline, and annual performance evaluations.
* Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.
* Monitor and control food & beverage inventories.
* Purchase and maintain inventories of related food & beverage equipment.
* Monitor and control labor costs for all F&B departments.
* Monitor and forecast food & beverage department revenues and expenses to ensure company goals are met on a monthly and yearly basis.
* Continuously review menus and plate presentation to ensure standard recipes are followed and stay current with market trends.
* Implement new menu items that will increase customer satisfaction and perception of value.
* Conduct regular meetings with F&B team to disseminate pertinent information.
* Implement policies and procedures for food and beverage department.
* Responsible for kitchen cleanliness, organization and preventative equipment maintenance procedures and standards.
* Ensure the quality levels of food & beverage products and maintain quality standards in production, services, facilities and guest satisfaction.
* Develop and manage the annual food & beverage budget.
* Maintain the purchase order system.
* Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases.
* Generate revenue through menu engineering, incentive programs and other marketing techniques.
* Maintain cleanliness and sanitation levels to Health Department “A” ratings at all times.
* Manage menu design and food preparation.
* Any other duties as assigned by the General Manager.

Education and/or Experience

· Bachelor’s degree and/or minimum five years related hospitality food & beverage management experience.

* Requires CPR certification, Food Handling and Sanitation Certification (Serv-safe), and customer service skills.
* Versed in all aspects of the general operation of food & beverage.
* Basic accounting knowledge, ie: Profit and Loss Statements, labor and cost control, etc.
* Ability to interpret financial and operational data and translate into an operational plan
* Ability to manage according to the employment, service, and Inn keeping laws of the jurisdiction
* Ability to train Team Members in alcohol intervention, food handling, and sanitation
* Working knowledge of liquor/wine product presentation as well as food and beverage inventory methods



Language Skills:

· Ability to read, write and speak the English language proficiently

* Excellent grammar skills to write comprehensive and simple correspondence.
* Excellent communication skills to effectively present information in one on one and small group situations to management and other Team Members of the organization.
* Ability to effectively communicate professionally with Team Members, supervisors, and others as required for optimum operation of the property.
* Conversational Spanish is helpful.


Computer Skills:

· Strong computer skills, proficient with MS Office (Word, Excel, Outlook, etc.)

* Ability to operate computer systems as required by the hotel
* Familiar with point of sales systems and restaurant/bar reconciliation

Required Abilities:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

* Ability to work unsupervised, must be focused and detailed.
* Must occasionally lift and carry up to 20 pounds.
* Regularly required to stand, walk, sit, and use hands/fingers to handle objects, tools and/or controls
* Occasionally required to reach with hands and arms, stoop, kneel and crouch.
* Ability to see and hear 100% with correction in order to communicate with guest, clients, patrons and staff.