The Director of Food & Beverage is responsible for coordinating, supervising and directing all Front of House food and beverage operations. The F & B Director will set and maintain high service standards and a profitable F&B department. He/she is expected to be a hands-on leader in all outlets and banquets. The ideal candidate will have a passion for engaging and developing teams, and a proven ability to lead teams in meeting goals and objectives. Luxury resort experience is a plus. Responsibilities • Guide and inspire exceptional team performance and mentor managers, supervisors and team members in the Food & Beverage Division (Banquets & Outlets) • Build team capability, knowledge and resources to meet short- and long-term business objectives. • Interviews, trains, supervises, counsels, schedules and evaluates staff. • Mentor, train and coach team members, oversee new hires and team training. • Manage operational coverage, workload and resource distribution within and across teams. • Oversee the facilitation of the Guest experience to exceed the expectation of a luxury hotel. • Directs and organizes the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service to maximize profits through outstanding customer service. • Provide sincere communication and demonstrate a genuine desire to serve. • Accountability for P&L and Guest Service Scores in the Food & Beverage Division • Implements effective controls of food, beverage and labor costs. • Oversees monthly Liquor Inventories • Work with other Department Heads and keep them informed of F&B issues as they arise. • Coordinate and monitor all phases of Loss Prevention in the F&B department. • Organize and conduct department meetings on a regular basis. • Monitor quality of service and product. • Cooperate in menu planning and preparation. • Ensure timely purchase of F&B items, within budget allocation. • Ensure compliance with all NYS liquor laws, and health and sanitation regulations. • Ensure departmental compliance with SOP's. • Conduct and/or attend all required meetings, including BEO meetings and manager meetings. Job Qualifications · Minimum of 3 years’ experience as a Director of Food & Beverage · Experience overseeing Banquet operation and multi-Outlets required · Proven ability to successfully lead and motivate management teams in accomplishing objectives and meeting goals · Ability to maintain an approachable, supportive leadership style while holding staff accountable · Luxury hotel experience preferred, but not required · Open availability to work varying days and hours as the operation requires · Must be proficient in POS programming and reporting · Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. · Must be able to multitask and prioritize departmental functions to meet deadlines. · Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. · Perform other duties as requested by management.