Description
The Courtyard Hilton Head Island is now hiring a Director of Food & Beverage to join our team! This is a full-time leadership position responsible for working with the hotel GM to oversee the onsite food and beverage outlets. The Director of F&B will oversee the day-to-day operations of the onsite Bistro (currently serving breakfast & dinner), the rooftop bar and all food & beverage needs required for the onsite meeting space. This position will be responsible for recruiting team members, training, scheduling, inventory and ordering, menu planning and ensuring the profitability of all aspects of F&B at the hotel. Due to the 24/7 nature of the hotel business, this position will require flexible availability - working a mix of 1st, 2nd, or mid-shifts as well as weekends. This is a salaried position, range starting at $55,000 per year. Additional benefits include paid time off, insurance (medical, dental, life, vision, etc.), 401k with employer match, a quarterly BONUS plan, and so much MORE! The Food and Beverage Director oversees the day-to-day operation of the Food and Beverage (F&B) outlets at Full Service Properties to ensure efficiency and profitability, guidance and training personnel, financial performance and budget controls, care/maintenance of equipment, menu engineering, food and beverage cost and labor controls, and all other aspects of running a restaurant. Prerequisites
Three years’ experience supervising at least five associates. One year experience following standard recipes. Experience ordering/pricing food and inventory control. Experience with chain food, retail, and hotel outlet preferred. Food Manager certification required Summary of Essential Job Functions
Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to communicate with other associates and/or guests. Required Knowledge, Skills and Abilities
Knowledge:
Financial aspects of running a department: labor, food and beverage costs controls. F&B inventory procedures, staff scheduling, and ordering food product for the restaurant. Local and national food safety regulations. Storage and labeling of all products: dry, freezer, refrigerated, etc. OSHA requirements and maintains department accordingly Supervisory skills: interview, hire, train, appraise, document, motivate staff Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Knowledge of BEOs and details surrounding events. Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts. Skills:
Staff training for FOH Service and BOH Kitchen Operations Monitor and document associates for both positive and negative feedback. Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs. Maintain organization of supplies, storage rooms, refrigerators and freezers. Abilities:
Multi task, remain associate and guest service centric. Effectively communicate with guests, department heads, associates and home office support staff. Solve guest issues with professionalism while maintaining a hospitable attitude. Market and promote to increase exposure and sales. Specific Responsibilities
Serve as a role model and sets the standard for all employees to maintain high-quality and consistent guest service. Encourages cooperation and consistent levels of communications with kitchen staff and FOH staff. Promote positive morale and friendly attitudes. Follow budgets and control costs for labor and food and beverage. Maintain a professional cohesive team by: hiring, training, coaching, counseling and developing the most qualified individuals. Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc. Set procedures and provide guidance to ensure quality standards for food and beverage service. Plans and coordinates all banquet services, with group requirements and services for food and beverage proposals, contracts, BEO’s and the execution from beginning to completion, delegates with staff to ensure production is of high quality and service. Develops Banquet Menus. Maintain all Food Safety, Department of Health and OSHA standards. Ensure restaurant guests are provided with the highest quality product and service. Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications. Act as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property. Other duties as assigned, that the associate is capable of performing as staffing needs arise. Working Conditions / Special Requirements
This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work. Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. Periodic overnight travel required may be required. Positions for Possible Advancement
Guest Service Manager Assistant General Manager Food and Beverage Director (full service property) Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.
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The Courtyard Hilton Head Island is now hiring a Director of Food & Beverage to join our team! This is a full-time leadership position responsible for working with the hotel GM to oversee the onsite food and beverage outlets. The Director of F&B will oversee the day-to-day operations of the onsite Bistro (currently serving breakfast & dinner), the rooftop bar and all food & beverage needs required for the onsite meeting space. This position will be responsible for recruiting team members, training, scheduling, inventory and ordering, menu planning and ensuring the profitability of all aspects of F&B at the hotel. Due to the 24/7 nature of the hotel business, this position will require flexible availability - working a mix of 1st, 2nd, or mid-shifts as well as weekends. This is a salaried position, range starting at $55,000 per year. Additional benefits include paid time off, insurance (medical, dental, life, vision, etc.), 401k with employer match, a quarterly BONUS plan, and so much MORE! The Food and Beverage Director oversees the day-to-day operation of the Food and Beverage (F&B) outlets at Full Service Properties to ensure efficiency and profitability, guidance and training personnel, financial performance and budget controls, care/maintenance of equipment, menu engineering, food and beverage cost and labor controls, and all other aspects of running a restaurant. Prerequisites
Three years’ experience supervising at least five associates. One year experience following standard recipes. Experience ordering/pricing food and inventory control. Experience with chain food, retail, and hotel outlet preferred. Food Manager certification required Summary of Essential Job Functions
Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to communicate with other associates and/or guests. Required Knowledge, Skills and Abilities
Knowledge:
Financial aspects of running a department: labor, food and beverage costs controls. F&B inventory procedures, staff scheduling, and ordering food product for the restaurant. Local and national food safety regulations. Storage and labeling of all products: dry, freezer, refrigerated, etc. OSHA requirements and maintains department accordingly Supervisory skills: interview, hire, train, appraise, document, motivate staff Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Knowledge of BEOs and details surrounding events. Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts. Skills:
Staff training for FOH Service and BOH Kitchen Operations Monitor and document associates for both positive and negative feedback. Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs. Maintain organization of supplies, storage rooms, refrigerators and freezers. Abilities:
Multi task, remain associate and guest service centric. Effectively communicate with guests, department heads, associates and home office support staff. Solve guest issues with professionalism while maintaining a hospitable attitude. Market and promote to increase exposure and sales. Specific Responsibilities
Serve as a role model and sets the standard for all employees to maintain high-quality and consistent guest service. Encourages cooperation and consistent levels of communications with kitchen staff and FOH staff. Promote positive morale and friendly attitudes. Follow budgets and control costs for labor and food and beverage. Maintain a professional cohesive team by: hiring, training, coaching, counseling and developing the most qualified individuals. Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc. Set procedures and provide guidance to ensure quality standards for food and beverage service. Plans and coordinates all banquet services, with group requirements and services for food and beverage proposals, contracts, BEO’s and the execution from beginning to completion, delegates with staff to ensure production is of high quality and service. Develops Banquet Menus. Maintain all Food Safety, Department of Health and OSHA standards. Ensure restaurant guests are provided with the highest quality product and service. Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications. Act as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property. Other duties as assigned, that the associate is capable of performing as staffing needs arise. Working Conditions / Special Requirements
This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work. Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. Periodic overnight travel required may be required. Positions for Possible Advancement
Guest Service Manager Assistant General Manager Food and Beverage Director (full service property) Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.
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