REPORTS TO: General Manager DEPARTMENT: Food and Beverage POSITION SUMMARY: The Director of Food & Beverage is responsible for directing all aspects of the food and beverage service operations, including managing all food and beverage service employees and ensuring that each guest has a positive and memorable experience. RESPONSIBILITIES (include but are not limited to): Ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center and according to the established concept. Coordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. Monitor all costs and recommend measures to control them. Ensure that the Department Operational Budget is strictly adhered to. To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. Represent the Food and Beverage Department on the hotel's Executive Committee. Recruit and select Food and Beverage employees. Monitor service and food and beverage standards in all outlets and banquets. Work with the food and beverage service and culinary teams to take corrective action where necessary. Handle all guest complaints, requests and enquiries on food, beverage and service. Establish a rapport with guests maintaining good customer relationship. Ensure that all Departmental Operations Manuals are prepared and updated. Coordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan. Ensure that all Food and Beverage forms and reports are forwarded to the Corporate / Area Food and Beverage Departments. Conduct monthly Food and Beverage meetings. Conduct daily operations briefing with the Outlet Managers, Assistant Managers or Team Leaders. Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting departments. Ensure that all Outlet Management Teams are fully aware of market needs and trends and that their products meet these requirements. Must be an example of the Meliã Values, Brand Standards, and a champion of appearance & hygiene guidelines. Implement guidelines, policies and procedures for operating departments according to Meliã Guidelines & Standards. Ensure that each Outlet Manager plans and implements effective training programs for their staff in collaboration with Human Resources and Departmental Trainers. Assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner. Manage employee performance and conduct annual performance reviews. Carry out quarterly, biyearly, yearly inventory of operating equipment. Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments. Ensure that all employees report for duty punctually wearing the correct uniform/attire and name tag at all times and ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards. Ensure that all employees provide a friendly, courteous and professional service at all times. Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual. Ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved. Respond to any changes in the department as dictated by the needs of the industry, company or hotel and sharing your plan of action with your superiors. Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. Ensure schedules are posted and timesheets submitted on time. Ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures. Undertake duties of the Duty Manager as dictated by the Hotels Duty Managers Roster. QUALIFICATIONS (to do this kind of work, you must possess/be able to): High School Diploma or equivalent required. Must be legally authorized to work in the United States. Prior food and beverage experience in a senior leadership role required. Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests. Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls. Strong computer and technical skills to include Micros and on-line purchasing systems. Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary. Demonstrated ability to mentor and develop growing talent for the company. Demonstrated ability to handle progressive discipline/coaching discussions. Proven ability to engage associates at all levels. Demonstrated ability to work with Sales & Catering leadership and Purchasing leadership. Must be willing and able to work flexible hours as needed during busy times and high profile events, to include evenings, nights, weekends, holidays and long hours. Must be able to work in a fast paced environment and be able to handle multiple priorities. Must have extensive hands-on food and beverage knowledge and experience including multiple outlets, banquets, and P&L responsibilities. Alcohol service certification preferred. Ability to obtain/maintain required alcohol service certification required. Must possess a complete working knowledge of alcoholic and non-alcoholic beverages. Knowledge of basic accounting, cost control, and cash handling procedures. Working knowledge of relevant computer/POS applications. Must be knowledgeable about local and federal laws regarding service, sale, and licensing of alcohol and food handling.