Director of Food and Beverage Operations

Director of Food and Beverage Operations Jackson Hole, Wyoming F&B Operations 2372 Amangani Job Description POSITION OVERVIEW The Director of Food and Beverage Operations manages the overall administration and operation of the F&B Division to ensure maintenance of quality standards, financial performance and profitability, staff performance and guest satisfaction.
RESPONSIBILITIES FINANCIAL Establish the departmental annual operating budget in advance for approval by General Manager and Financial Controller Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled ADMINSITRATION Attend meetings and briefings with other Department Heads as determined by the General Manager Ensure that all departmental reports and correspondence are completed punctually and accurately Develop Food & Beverage policies as needed PERSONNEL Ensure all employees report for work punctually wearing the correct uniform at all times Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development Ensure that all employees have a complete understanding of and adhere to the company’s Employee Handbook Interview and subsequent selection of potential employees in liaison with Human Resources and the General Manager Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the resort Ensure that all staff provide a courteous and professional service at all times Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice OPERATIONAL Constantly review and appraise the procedures with the department to ensure quality of service and product at all times Monitor the staff skills within the department and plan training programs to rectify any service deficiencies Conduct regular briefings with the department staff ensuring good communications at all times Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible Ensure monthly stock take is taken for all operating equipment in all outlets Maintain close liaison with restaurant reservations to ensure a good balance of house guests and external guests Liaise with Events team in regard to any special requests for catering to private or group functions Liaise with all departments to ensure all special events, groups, and other on and off-site banqueting requirements are met with high standards of organization and service Review composition of wine and beverage list periodically and include new items accordingly Maximize opportunities to increase revenue through up-selling by staff Develop the F&B Service staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required Ensure the operation is consistent with the food program QUALIFICATIONS The right to work in the U.
S.
, visa will not be provided 5+ years of food & beverage operation experience in a hospitality environment Luxury hotel experience required Associate’s Degree or higher education preferred