Job Description: Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service and merchandising to maximize profits. $70,000 to $80,000 per year Food & Beverage Director General: • Position reports directly to the Hotel General Manager. • Oversee: 40 seat restaurant, 2-Bar/lounges, 24-hour rooms service, banquets • American Continental food. Bistro basics with an approachable flair. • Liquor served: Sunday - Saturday until 3am • This is a very hands on position. • Be enthusiastic, helpful and a positive member of the team. • Must be self-motivated • Due to the cyclical nature of the hospitality and restaurant industry, associates are required to work varying schedules to reflect the business needs. Assume all weekends & holidays. In addition, attendance at all scheduled training sessions and meetings is required. • The Point of Sale system is Maitre D. • This position requires a local candidate a relocation package is not offered. Food & Beverage Director Essential Functions: • Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of operation. • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage departments. • Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. • Positions to oversee: Restaurant Floor Supervisors, Executive Chef, Banquet Manager, Bartenders, Lead Bartenders, Room Service staff and F&B Administrative Assistant. • Participate with the chef, outlet managers, and catering managers in the creation of menus. • Implement effective control of food, beverage and labor costs among all sub-departments. • Achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. • Regularly review and evaluate the degree of customer satisfaction and make recommendations of change if necessary. • Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained associates at all levels and permit advancement for those persons qualified and interested in career development. • Be knowledgeable of policies regarding emergency procedures and security concerns • Be knowledgeable about state regulations regarding health codes, Serve Safe, Alcohol serve safety, Hepatitis A records and regulations. • Monthly inventories of operating supplies, liquor, and the proofing of food inventories. • Menu monitoring, tracking, and implantation. • Organize and conduct meetings communicating pertinent information to the staff. • Assure all cash and credit card handling procedures are accurately accounted • Ensure the timely completion of performance appraisals. • Perform other assignments as directed by the General Manager. • Budgetary analysis capabilities required Required Experience: • Bachelor’s degree preferred but not require, your work history can mean as much. • You can be the 2nd in charge currently and looking for the next step up in your career. • A passion for all things food and liquor. • Minimum three years food and beverage background with at least two years restaurant management experience, ideally in a hotel environment. • Previous bartending skills preferred. • Strong interpersonal and team-oriented skills. • Ability to work independently with minimal supervision. • Strong organizational and time management skills required. • Computer knowledge and proficiency required. • Ability to read, write, and verbally communicate in English proficiently. This job description is not an exclusive or exhaustive list of all function that are associated in this position.