Food & Beverage Director - Full-time / Part-time

The Director of Food and Beverage is responsible for coordinating all food and beverage operation in the hotel. He or she is responsible for overall operation for the restaurant (s), banquets and bar/lounge. He or she is responsible for the purchasing of food, and proper stocking and storage. It is their responsibility to hire the staff and to assure that everyone is trained on proper food preparation, food service and proper legal alcoholic beverage service. He or she assures staff is trained in kitchen safety techniques and understands health standards assuring that the highest quality and health standards are maintained. The ideal candidate must possess excellent communication skills to facilitate interdepartmental/public relations.

• Smiles when "On Stage"
• Adheres to PCI Compliance Standards
• Is neatly attired at all times in the required uniform and name tag
• Maintains control of associate uniforms, ensuring that uniforms and name badges are worn, kept in proper condition, project high grooming standards, and are readily available at all times to associates. Ensures that non-uniformed associates are not allowed to remain on duty.
• Supervises food production for all food outlets of the hotel and is responsible for high quality food presentation for Restaurant, Lounge, and Banquet facilities.
• Participates in development/updates and costing out of menus for all food services applicable to the hotel (suggests menu changes and initiates special food promotions).
• Schedules all Food and Beverage staff according to staffing guidelines and forecasts.
• Supervises and provides training to food preparation staff in all levels of food preparation, e.g., methods, portioning, garnishing, services specifications, nutrition and food preservation.
• Purchases and is knowledgeable in kitchen equipment, e.g., provides specifications, quantities, and quality descriptions.
• Assists the General Manager in the development of the annual operating budget.
• Controls food costs through establishment and management of specials, menus, food production and waste.
• Conducts semi-monthly inventory of food supplies.
• Ensures maintenance of all health and sanitation procedures.
• Provides assistance to the Sales Department with regard to banquets, parties and other special events.
• Is responsible for hiring, training, coaching, performance evaluations, discipline up to and including termination for kitchen, restaurant, lounge and banquet staffs.
• Forecasts labor dollars according to budget and schedule all kitchen personnel.
• Tracks hours of kitchen personnel to ensure management of overtime.
• Manages kitchen in compliance with all federal, state, local and company procedures.
• Maintains health and sanitation standards.
• Acts as part of the hotel's "Manager on Duty" Program.
• Records and processes Workman's Comp reports as needed.
• Records and processes incident reports as needed.
• Adheres to all work rules, procedures and policies established by the company, including, but not limited to those contained in the NHG Handbook
• Leads by Example!
• Is responsible for special assignments or projects as requested.

Job Requirements
Physical Demands: Requires ability to stand/walk for significant periods. Requires ability to move fingers and hands easily and quickly. Requires ability to communicate both orally and in writing to guests and staff members. Requires reaching, bending, stooping, shaking, stirring, and wiping Ability to follow schedule keeping in mind that the hotel is open 24 hours a day 365 days a year. Therefore, you may be required to work holidays, weekdays and weekends.. Requires ability to lift between 20- 50+ pounds frequently, infrequently lifting up to 100 pounds.

Environmental Conditions: Inside: Protection from weather conditions but may experience varying kitchen temperatures.

Essential Skills: Knowledge of applicable standards and procedures. Must be familiar with proper preparation and presentation of international and domestic cuisine. Must have knowledge, skills and ability in the areas of alcohol awareness, budgeting, staffing, scheduling, health and sanitation standards, kitchen equipment, food costs, menu development/updates/costing, analyzing recipes, associate training and development.

Educational Preparation: High school graduate or equivalent is required. Formal culinary and management training is essential. (Extensive on-the-job training may substitute for formal culinary training.) Must possess ability to professionally represent the hotel and communicate positively with the guests.

Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, bums, slipping and tripping.


Additional Information
This Position Description is not intended to detail every aspect of your job or list every task you may be asked to perform. It is provided as a general overview of the responsibilities and skills required to perform the job successfully