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Food & Beverage Director

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

Holiday Inn World's Fair Park Knoxville, TN

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


BASIC FUNCTION: It is the responsibility of the Director of F&B to provide leadership and management for the Food & Beverage Division and integrate its functions to hotel support. All duties are to be performed in accordance with departmental and company policies, practices, and procedures. ESSENTIAL FUNCTIONS: Performs the role of Standard Bearer, ensuring that each criteria in the Benchmark and IHG Basics of Service are communicated, understood, achieved and maintained by food & beverage staff Coordinate the procurement, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment Work closely with Benchmark, IHG, local, state and governmental organizations in maintaining highest standards of health, sanitation, cleanliness, product and service quality in food and beverage area Develops new, and analyzes existing procedures and special promotions that will improve guest patronage under the guidelines of Companys policies Creates and updates concept statements as required for Fairgrounds and Windows on the Park Approves the employment and termination of all food and beverage associates and is responsible for coordination of on the job training programs through department managers on a regular basis Facilitates the implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel Handle all guest complaints in the food and beverage area Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, quality levels, performance, and standards of service Responsible for developing and successfully implementing in-room dining, Drawing Room, and Butler service for The Tennessean Hotel Develop new techniques of service towards maximum guest satisfaction at minimum operating costs. Develop and maintain effective communications between all operating departments Develops operating budget for all areas of food and beverage responsibility Oversees, analyzes and develops action plans for all departmental fixed and variable costs, price points, P&L, and short and long term sales goals and projections Develops systems and procedures to safeguard assets and product in all areas of food and beverage responsibility Ensures that staff maintains current ABC Cards and ServSafe Food Safety certifications Performs other job related duties as required by the General Manager