Food & Beverage Director
Embassy Suites Pigeon Forge, Pigeon Forge, TN, United States
Position Summary
The Director of Food and Beverage is responsible for creating an atmosphere in all food services that will inspire guests to return and bring creativity and excitement to team members. The Director of Food & Beverage serves as a leader to all kitchen, banquet, and restaurant team members.
Benefits
Medical
Vision
Dental
401K
Immediate Pay- earned wage access!
Vacation time
Sick time
Holiday pay
Bonus opportunities
Brand-specific employee discounts
Long term/short term disability
Life insurance
Primary Responsibilities
Supervise the Food & Beverage department of the hotel including restaurant food service, kitchen, lounge service, and banquet/catering service
Establish and promote a positive and exciting work environment
Establish staffing needs and oversee recruiting, screening, and hiring. Labor management for existing team members including scheduling.
Training and development for department team members; conducting coaching, training and development, and disciplinary action
Recommend termination to GM for department team members and participate in process
Enforce policies and procedures established by the company, the hotel brand and applicable state and local health codes.
Inspect equipment regularly for cleanliness and working condition
Supervise set-up, service and break-down of banquets.
Supports revenue and budgeting and cost objections by controlling food costs, labor hours, and avoids food wastage.
Aims to meet or exceed budgeted Gross Operating Profit.
Promotes extensive guest service experience by team members
Responds promptly to any escalated guests’ inquiries or complaints; Coaches employees on improvement for guest complaints
Prepare for upcoming brand audits; Evaluate scores and take action on items requiring improvement
Restocking and all inventory control
Flexible availability to meet business demands for events, restaurant hours, team member absences, etc.
Ensuring satisfactory scores with brand by preparing for audits, evaluating results, and collaborating with management and team with necessary improvements
Other duties as assigned
Education/Experience
Five years of food & beverage experience
Three years in a management position
Bachelor’s Degree in Hospitality, Food Service Management preferred
Strong organization skills and attention to detail 2
Experience with establishing menu and service standards
Ability to drive company culture through team and guest experience
Physical Requirements
Frequent standing and walking for inspection
Set up of banquet tables to include lifting, bending, stooping, kneeling
Ability to lift and carry up to 50 pounds
Ability to taste and smell
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EEO Statement Our company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
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Benefits
Medical
Vision
Dental
401K
Immediate Pay- earned wage access!
Vacation time
Sick time
Holiday pay
Bonus opportunities
Brand-specific employee discounts
Long term/short term disability
Life insurance
Primary Responsibilities
Supervise the Food & Beverage department of the hotel including restaurant food service, kitchen, lounge service, and banquet/catering service
Establish and promote a positive and exciting work environment
Establish staffing needs and oversee recruiting, screening, and hiring. Labor management for existing team members including scheduling.
Training and development for department team members; conducting coaching, training and development, and disciplinary action
Recommend termination to GM for department team members and participate in process
Enforce policies and procedures established by the company, the hotel brand and applicable state and local health codes.
Inspect equipment regularly for cleanliness and working condition
Supervise set-up, service and break-down of banquets.
Supports revenue and budgeting and cost objections by controlling food costs, labor hours, and avoids food wastage.
Aims to meet or exceed budgeted Gross Operating Profit.
Promotes extensive guest service experience by team members
Responds promptly to any escalated guests’ inquiries or complaints; Coaches employees on improvement for guest complaints
Prepare for upcoming brand audits; Evaluate scores and take action on items requiring improvement
Restocking and all inventory control
Flexible availability to meet business demands for events, restaurant hours, team member absences, etc.
Ensuring satisfactory scores with brand by preparing for audits, evaluating results, and collaborating with management and team with necessary improvements
Other duties as assigned
Education/Experience
Five years of food & beverage experience
Three years in a management position
Bachelor’s Degree in Hospitality, Food Service Management preferred
Strong organization skills and attention to detail 2
Experience with establishing menu and service standards
Ability to drive company culture through team and guest experience
Physical Requirements
Frequent standing and walking for inspection
Set up of banquet tables to include lifting, bending, stooping, kneeling
Ability to lift and carry up to 50 pounds
Ability to taste and smell
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EEO Statement Our company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
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