Seeking a Food & Beverage Director for a Hospitality Management Company in Downtown Detroit
Starting salary: 90k - 120K based on experience Bonus potential 10% of annual wage
POSITION PURPOSE Direct and organize the Food & Beverage functions within the various managed outlets at multiple properties in Detroit, maintaining high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request. ESSENTIAL RESPONSIBILITIES
Oversight with direct accountability for the performance of all company managed Detroit-based food and beverage outlets.
Supports the F&B Outlets while working closely with the food and beverage managers, and hotel department managers.
Develop and implement creative strategies for revenue enhancement and cost containment.
Direct reporting managers administration functions and planning of the F&B Outlets to meet the daily needs of operation.
Responsible for short and long term planning of all outlets including Restaurant, Bar, In-Room Dining and Banquets.
Work with Azul leadership and ownership developing concepts and equipment design
Full understanding of staff engagement with guests.
Develop and recommend the budget, marketing plans and objectives. Manage within those approved plans.
Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
Responsible for maintaining quality of food and beverage product and ensuring consistency in delivery and standards.
Give direction and be responsible for the implementation of plans. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
Regularly review and evaluate the degree of customer acceptance of the restaurants and bars. Recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
Development and oversight of schedules for the operation of restaurants, bars and in room dining teams to achieve profitable result.
Implement effective control of food, beverage and labor costs among specific departments and outlets.
Monitor specific location activities and troubleshoot problems.
Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Direct the culinary team in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and instruct on preparation.
Collaboration with the Director of Sales on a weekly basis as well as with other departments as necessary.
Develop and direct long-range planning.
Ensure effective hiring, training, coaching, and career development.
Oversight and participation in the hiring process of new staff members.
Manage the F&B team payroll by outlet including daily oversight of the time and attendance system.
Continuously evaluate the performance and encourage improvement of management and staff members. Plan and administer a training and development programs by outlet/department, which will provide well-trained Staff Members at all levels and permit advancement for those persons qualified and interested in career development.
Lead and coach t
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