Director of F&B

Description

• Provide overall leadership and direction for all Food and Beverage departments and staff.
• Oversee daily operations of all F&B outlets, including restaurants, bars, banquet facilities, and room service. in the absence of a chef on site, the F&B Director acts as the property's chef.
• Develop and execute business strategies to increase revenue, optimize cost control, and improve customer satisfaction.
• Develop and implement the F&B department's vision, goals, and strategies in alignment with the overall organizational objectives.
• Oversee hiring, training, scheduling, and performance management of all food and beverage department managers and staff.
• Maintain quality standards in food, beverage, and service across all venues and event operations.
• Collaborate with senior culinary leadership and culinary team to create innovative menus and seasonal offerings.
• Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
• Conduct daily inventory to assess which food, beverage, paper, and cleaning supplies need to be ordered and place orders, ensuring adequate supply levels to service our guests.
• Monitor and analyze financial performance; manage departmental budgets, forecasts, and P&L statements.
• Ensure compliance with health, safety, and sanitation standards, as well as local and federal regulations.
• Build and maintain strong vendor relationships for purchasing and supply chain management.
• Develop and implement service protocols, SOPs, and training programs to elevate guest experiences
• Lead special event planning and banquet execution when applicable
• Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department.
• Conduct regular performance evaluations, providing constructive feedback and development opportunities.
• Contribute to the profitability and guest satisfaction perception of other hotel departments.
• Foster a culture of excellence, teamwork, and continuous improvement.
• Participate in the preparation of the annual hotel budget.
• Increase the level of guest satisfaction by delivering an exceptional product through employee development. 
• Maintain and correct procedures for credit control, financial transactions, security of financial assets, and inventory control.
• Respond and resolve guest requests, complaints, or questions in a courteous and timely manner.
• Implement sustainable practices in sourcing, waste management, and operations to align with environmental goals 

Requirements

• Bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or a related field (preferred).
• Minimum 5-7 years of leadership experience in food and beverage management, preferably in hotel, resort, or upscale dining environments.
• Strong financial acumen with a proven track record of managing budgets and achieving profitability targets.
• Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors.
• Availability for evenings, weekends, holidays, and extended hours when needed.
• On-site presence required; some administrative duties may be office-based
• Exceptional communication, problem-solving, and organizational skills.
• Knowledge of industry trends, customer service best practices, and current culinary/beverage innovations.\
• Certifications in food safety and responsible alcohol service (e.g., ServSafe, TIPS) required.
• Ability to accurately use various office, procurement, POS, and accounting software.
• Ability to assist with the design and preparation of statistical reports and presentations as needed.
• Ability to accurately report information. 
• Ability to assist with various accounting department tasks as needed.
• Ability to scrupulously follow all StepStone and hotel policies and procedures.
• Attend required meetings.