Affiliate Services

Food & Beverage Director

Job ID
2017-1036
Category
Food and Beverage
Holiday Inn & Suites Charleston West
US-WV-South Charleston

Overview

Responsible for planning, organizing, developing and directing the overall operation of the kitchen, restaurant and convention center in accordance with current federal, state, local regulations, brand standards and policies. As directed by the Director of Operations, this individual is responsible for assuring that quality services are provided on a daily basis and that all areas are maintained in a clean, safe, and sanitary manner.

Responsibilities

  • Direct the day-to-day staffing requirements for all areas; plan and assign work and establish performance and development goals for team members.
  • Direct area managers to ensure that all are working efficiently and effectively.
  • Recruit, interview, select, hire, train, mentor, supervise, evaluate, counsel, discipline and when necessary, after seeking HR council, terminate employees.
  • Provide regular feedback to help manage conflict and improve team member performance.
  • Recommend and/or initiate salary, disciplinary or other staffing related action in accordance with company rules and policies after seeking the guidance of the HR Director.
  • Participate in the preparation of the annual departmental operating budget and financial planning.
  • Monitor budget and control expenses with a focus on food, beverage and labor cost.
  • Drive promotions that deliver great dining experiences for our guests.
  • Work with the Sales Department to identify additional sales opportunities to enhance revenue.
  • Ensure all credit and financial transactions are handled in a secure manner.
  • Inspect food and beverage facilities, food preparation area and serving areas to ensure cleanliness and compliance with brand standards, safety and sanitary food-handling and labeling practices.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in accordance with brand standards.
  • Investigate and resolve complaints regarding food quality or service.
  • Estimate food and beverage consumption in order to anticipate amounts to be purchased.
  • Oversee completion of purchase orders and the ordering of all necessary items.
  • Maintain food and equipment inventories, rotate stock and keep inventory records.
  • Oversee the scheduling and receive truck orders of food and beverages, checking delivery contents in order to verify product quality and quantity.   
  • Ensure the economical use of food and the timely preparation of ordered items.
  • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Ensure that catered events are planned, staffed and executed to exceed our customer’s expectations.
  • Participate in all necessary meetings such as the Operations Meetings, Department Meetings and Banquet Event Order (BEO) Meetings.
  • Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
  • Perform all other duties as assigned.

Qualifications

Kitchen and cooking knowledge needed. Four years of previous management and cooking experience required. Requires a High school diploma or GED certificate along with a Bachelor's degree or equivalent experience in Food & Beverage preferred. Culinary degree is a plus.

Options

Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed