Director of Food & Beverage

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POST DATE 9/8/2016
END DATE 10/8/2016

Doubletree by Hilton Flagstaff Flagstaff, AZ

Flagstaff, AZ
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


JOB TITLE: FOOD & BEVERAGE DIRECTOR REPORTS TO: General Manager POSITION SUMMARY: The Director of Food & Beverage is responsible for coordinating all phases of 2 restaurants, lounge, room service, and group meeting/banquet functions held in the Hotel or offsite; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of The DoubleTree by Hilton Flagstaff. DUTIES AND RESPONSIBILITIES: Meet or exceed Hilton Brand Standards, Quality Assurance Audits, and Ecosure Audits. Achievement of budgeted food sales, beverage sales, labor costs and profitability. Completion of Customer Follow-up calls on a timely basis. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions Competitive analysis every six months by calling competition and gathering data such as restaurant menus, social media posts, banquet kits, room rental rates, etc. Development and maintenance of all department control procedures. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes site inspections, execute Banquet Event Orders to clients expectations. With banquet or conferences, the Chef is to be included in food related discussions. Approve and audit all invoices before sending to GM for final approval. Completion of monthly forecast of food and beverage revenue and schedule based on business demands. Attendance and participation at weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Development and maintenance of department training and service standards. Supervision of payroll Be available to Hotel Staff at all times in case of emergency. Must have proper certifications of food handling and manager documentation. All other duties as directed by the General Manager Participation in Manager on Duty shifts as required. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. Work in conjunction with Chef and Banquet manager that monthly inventories are completed and accurate on monthly basis and then submit to Controller and GM for final review/approval Assure the maintenance of bar control policies. Assure the completion of weekly schedule and shift duties while maintaining a labor cost and assuring adequate and consistent Completion of monthly inventory. Assure the ordering and purchasing of beer, wine, liquor, food, and supplies for Food& Beverage. Purchasing of purchase requirements of small wares, linens requirements etc. Directly responsible for larger groupsoverseeing medium and smaller groups: Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. Ensuring that services meet customer specifications. Quality of meeting room set-up. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. Work with the Chef and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. Establish a rapport with groups to ensure guest satisfaction and repeat business. Minimize number of customer complaints. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. Staff professional attitude and proper meeting Company appearance and uniform standards. Teamwork-Relations with co-workers and management. Quality of Food & Beverage services and department phone handling. Responsible for staff training and development. Ensure all staff have food handlers card and other necessary certifications based on position Personnel selection. Proper hiring procedures followed. For management positions, either the HR Manager or GM must join the Director of Food & Beverage for all interviews. For line personnel, the Director of Food & Beverage must be present with the Food & Beverage Supervisor. Proper termination procedures must be followed. Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion. High employee retention. Personal development and growth. Discipline of personnel when required. Responsible for overseeing all scheduling within the department. Participation towards overall Hotel Maintenance and cleanliness. Achieving service that exceeds expectations. Overall maintenance of the operation at a level in keeping with the standards prescribed. Minimize the number of Workmen's Compensation claims. Report any deficiencies in equipment and facilities. Familiar with Hilton Honor benefits and programs. Experience with major hotel or restaurant brand is preferred