Food & Beverage Director

POSITION DESCRIPTION Position Title: Food & Beverage Director Department: Food & Beverage Salary Range: D.
O.
E.
Reports to: Marina Manager Employment Status: Full-Time FLSA Status: Exempt POSITION SUMMARY Responsible for the management of food and beverage services and all aspects of food service, dining and catering operations.
This position is responsible for creating and driving all food and beverage concepts as well as managing all financial, safety, and procedures for restaurant operations.
ESSENTIAL FUNCTIONS & DUTIES Responsible the management of all food and beverage outlets including, bar/lounge areas, restaurant, catering and banquet events by ensuring that product quality and service standards are met.
Supervises all food and beverage staff by recruiting candidates, recommending for hire, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed.
Responsible for cost control of all food and beverage outlets by managing inventory, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management.
Responsible for maximizing revenue in food and beverage outlets by identifying and targeting sales opportunities through marketing including promotions and special events.
Maintains customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
Adheres to all safety, sanitation, food preparation, food storage and alcohol beverage control policies.
Abides by and ensures proper execution of all Antelope Point Marina Standard Operating Procedures.
Posses the ability to react productively to other duties as reasonably assigned.
QUALIFICATIONS Minimum of 5 years' hospitality management experience.
Experience in resolving customer issues/complaints as well as overall excellent customer service required.
Ability to set goals, create plans, and convert plans into action.
Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant.
Knowledge of proper food preparation, storage and sanitation required.
Proficient in computer software including Microsoft Word, Excel.
and POS systems.
Solid time management, organization and prioritization skills.
Proven ability to effectively build and foster a team environment with positive attitudes.
Ability to make decisions in a fast paced environment.
Valid driver’s license required.
Bachelor's degree in business, hospitality or related industry preferred.