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Director of Food and Beverage
Food and Beverage Division
Seaport Companies

Scope of Position
Your role is a critical role in creating memorable experiences for our guests, while driving profitability in the Food and Beverage Operations. You will have direct bottom line responsibility for all operations and guest satisfaction indices. Working with senior management you will be directly involved in concept development and execution as well as all menu development and implementation including food menus, drink lists and wine lists. At this time the Food and Beverage Operation consists of the following operations: Seaport Caf?, Seaport World Trade Center Caf?, Tamo, Aura, Aura Private Dining Rooms, The Interactive Kitchen and the hotel?s In Room Dining. Banquet Operations is a major revenue driver contributing 40% of total hotel revenues, produced in 200,000 square feet of space. Banquet Food and Beverage Sales in 2010 will approach $20,000,000.

Schedule Requirements
The operations of the Seaport Hotel & Seaport World Trade Center are 24 hours a day and 7 days a week, inclusive of all holidays. Your schedule must be flexible to meet the needs of the business accordingly.

Key Responsibilities
? Directly responsible for service excellence in all areas. This starts with the employee selection process, communication, training, presentation (skills and appearance), timely and effective feedback.

? In cooperation with the chef develop menus and implement menus that will reflect creativity & value, be positively received and drive profitable operations. Beverage offerings should reflect contemporary tastes, be innovative and fun.

? Direct bottom line responsibility for all retail operations which includes areas of responsibility shared with others such as Food and Beverage cost, labor costs, etc. This will require effective communication and cooperation between managers to achieve desired results. This starts with effective forecasting and staffing. All menus (Food and Beverage) are to be cost before pricing or implementation and monitored for popularity and actual costs.

? Direct bottom line for all banquet operations. Working with the VP of Sales, catering sales staff, and chef develop a superior product to establish Seaport catering as the premiere competitive offering in the marketplace. That execution is timely and flawless. And the financial results meet budget as a minimum.

? You have a responsibility of care and attention to the physical assets (FF&E) within your sphere of control and in adjacent areas (I.E. rest rooms, etc.) Cleanliness of all operations. This includes responsibility for maintaining all banquet facilities where external contractors such as florist and performing artists may be moving equipment and potentially damaging the facility. Convention Services, beverage and service staff must understand their obligations as stewards of the environment and FF&E.

? Merchandising product and services to inspire trial. This includes verbal merchandising, innovative packaging and presentation, selection, pricing, etc.

? Working with marketing support you will actively engage in developing popular promotions and communications. You will work with external resources to promote brand recognition and leverage communication such as: Open Table, social media, etc.

? As a Senior Manager within the hotel responsible for Food and Beverage you