The primary functions of the Food & Beverage Director are to drive revenue, manage costs, and provide a great experience to guests. The position manages all facets of the Food & Beverage experience including guest facing positions, kitchen positions, and catering orders. The Food & Beverage Director is supervised and evaluated by the property General Manager.

Essential Duties and Responsibilities

Hire, train and evaluate staffDrive growth of food and beverage department NOIBudget and monitor weekly food and labor costsMonitor quality controlMonitor salesGenerate daily and monthly financial and inventory reportsManage inventory and order kitchen supplies as necessaryProcess payments and inventory through POS SystemResearch new food and beverage products for best guest service as well as cost controlCreate new menu options and marketing ideasManage supply invoicesMeet with food vendors and make decisions on productsCommunicate with sales representatives and suppliersInspect equipment and food deliveriesEvaluate health and safety practicesHandle customer complaints and suggestionsOrganize and manage special events cateringCoordinate with other HFH managers for F&B overlapLead F&B team in coordination to HFH goals