This site uses cookies. To find out more, see our Cookies Policy

Resorts - Food and Beverage Director - Elian Hotel & Spa in San Antonio, TX by Bluegreen Vacations

Date Posted: 5/14/2018

Job Snapshot

Job Description

Director of Food & Beverage is responsible for the overall planning, organizing and coordinating of the Food & Beverage Operations within the Hotel (75 to 80%of time). Additionally this individual will provide concept, marketing, training and F&B operational support to other Bluegreen Vacation resorts, (20 to 25%)

• Responsible for the Food & Beverage Division, assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Cafe, Room Service, Lounge, and Banquets) while maintaining adherence to budgeted payroll and overhead cost.
• Responsible for continually working towards improving Café, Room Service, Lounge, and Banquet sales revenues to exceed budget.
• This leader will be expected to create synergies improving cross-departmental effectiveness, integrated communication and a high-level of accountability.
• Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Bluegreen Vacation’s standards.
• Become a Certified Training of H3, and other Bluegreen, Food & Beverage and Safety-related training for the benefit of guest and development of associates.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
• Monitor and follow-through of all guest requests, problems, complaints and/or accidents which occur in all F&B Outlets, including Room Service, Lounge Banquets and Pool.
• Support and develop F&B Leadership team to motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.’s.
• Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
• Be responsible for developing managers as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Participate in Hotel MOD program to ensure exceptional guest service and to support and develop associates on weekends and holidays.
• Prepare and conduct all final interviews for all operating department and follow hiring procedures according to company S.O.P.'s.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly.
• Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
• Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s.
• Partner with Chef drive menus creativity and food presentation constituency tracking guest feedback to ensure we are wowing guests, exceeding their expectations and great new interest.
• Perform spot checks for menu accuracy and taste.
• Support culinary leaders to ensure minimization of spoilage, waste and over production.
• Routinely review house counts, forecasts and VIP lists ensure F&B teams are set for success.
• Monitor all Banquet and Catering activity.
• Review all monthly Food and Beverage inventories for accuracy.
• Expedite and/or work the floor of the restaurant, outlets or events during peak meal periods by maintaining a 'hands on' approach.
• Works within Chef to set monthly set food cost budget, adjust food requisitions and controls waste
• Monitors food outlets, buffet stations and food displays for creativity, quality, cleanliness and food safety.
• Review food sales for accuracy daily.
• Monitor employee menus and cleanliness and maintenance of the Employee Break room.
• Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
• Develop Marking plans, programs and strategies to grow business levels for all meal periods and social awareness in the community.
• Build strategies relationships that will help build and grow Food & Beverage revenues quarter over quarter and year over year.
• Lead F&B Social Media, PR, and Marketing committee.



Job Requirements

• Bachelor’s degree or equivalent Hotel Restaurant Leadership Certifications
• At least 5 years of progressive experience in a hotel and/or Restaurant, preferably in a similar position in a luxury upscale hotel environment
•Position requires exemplary creativity and leadership skills and a proven ability to achieve the highest level of service, quality, and financial success across the Food & Beverage Disciplines. Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
Must have a valid driver’s license from the applicable state.
TABC.TIPS Alcohol awareness certification training (Instructor level preferred), ServSafe Food Manager Certification, CPR/First Aid

•Competent Public Speaker and facilitator, Strong PR, Marketing and people relation skills, extension local network to draw leads and contacts Must have knowledge of daily F&B operations, yield management and problem resolution. Needs the ability to supervise a staff of 30+ associates. Must be
PC proficient. Must have excellent interpersonal skills when dealing with associates and Guest/Owners. Must have follow-through process on short-term and long term programs, strategic thinking, business-oriented, results-oriented, decision maker, self-directed, self-starter, assertive, creative, strong analysis, evaluation, and planning capabilities, strong interpersonal relationship and communication skills, as well as to coach associates, make presentations for department meetings, and to interact with interface organizational areas, customers, vendors, etc.

CHECK OUT OUR SIMILAR JOBS

  1. Chef Jobs
  2. General Manager Jobs