Food and Beverage Director
Troon International, Dundalk, MD, United States
Directs and oversees all food and beverage facets
51% of each day is to be dedicated to management and supervisory duties
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, purchasing and stewards)
Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly
Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed
Monitors market conditions that impact menu offerings, business volume, and profitability
Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses and act accordingly
Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals
Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
Approves catering policies, contracts and pricing; oversee planning, execution and closure of events
Implements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
Manages department members that may include, but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.
Regular and reliable attendance.
Education/Experience Bachelor’s degree (BA) from a four‑year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.
Physical Demands Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.
Equal Opportunity Employer Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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51% of each day is to be dedicated to management and supervisory duties
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, purchasing and stewards)
Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly
Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed
Monitors market conditions that impact menu offerings, business volume, and profitability
Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses and act accordingly
Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals
Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
Approves catering policies, contracts and pricing; oversee planning, execution and closure of events
Implements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
Manages department members that may include, but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.
Regular and reliable attendance.
Education/Experience Bachelor’s degree (BA) from a four‑year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.
Physical Demands Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.
Equal Opportunity Employer Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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