Director of Food & Beverage

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The Director of Food & Beverage is expected to maintain a profitable food & beverage department while maintaining high quality products and service and acting as a member of the Executive Committee. The department must achieve or exceed budgeted revenues, profit margins, food & beverage costs, and labor and expense percentages, and maximize G.S.I.

• At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 2 years of related experience. 
• Must be able to clearly convey information and ideas including complex or technical issues, orally and verbally.
•  Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must be effective in handling problems in the work place, including anticipating, identifying, and solving problems as necessary.
• Must have the ability assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, taking action when required and clarifying the concerns and issues raised by Colleagues and Guests.
• Must be able to work with, understand and interpret financial information, hotel operations data and complex arithmetic functions.
• Monitor the production of the hotel daily operating report.
• Participate in “MOD” coverage as required.
• Attend pre-convention meetings as needed.
• Other duties as required.

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