Director of Food And Beverage

Omni Hotels & Resorts; Austin (TX); Sur place; USD 60 000 - 100 000; Plein temps

Résumé du poste

An established industry player is seeking a passionate Director of Food & Beverage to lead operations at a prestigious resort. This role is perfect for someone who thrives in a dynamic hospitality environment, ensuring exceptional guest experiences while managing a talented team. You will be responsible for overseeing all food and beverage functions, from banquets to room service, while maintaining high standards of quality and service. If you have a proven track record in luxury hotel environments and are ready to take your career to the next level, this opportunity is made for you. Join a team that values excellence and creativity in the heart of Texas!

Qualifications

• 5+ years of experience in food and beverage leadership in luxury hotels.
• Strong understanding of budgeting, forecasting, and inventory controls.

Responsabilités

• Manage all aspects of the Food & Beverage Division functions.
• Oversee operations of Banquet functions, Lounge, Room Service, and Restaurant.
• Ensure quality service and adherence to hotel standards.

Connaissances

Leadership

Budgeting

Inventory Control

Customer Service

Forecasting

P&L Analysis

Coaching

Problem Solving

Formation

Four-year college degree

Outils

Micros

Online purchasing systems

Description du poste

Direct message the job poster from Omni Hotels & Resorts

Executive Recruiter at Omni Hotels & Resorts

Omni Hotels & Resorts is seeking Director of Food & Beverage for the beautiful Barton Creek Resort & Spa!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

We are proud to announce we ranked among the best resorts in Texas: Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024.

Responsibilities:

• Responsible for the management of all aspects of the Food & Beverage Division functions, in accordance with hotel standards.
• Oversee and direct the operation of the Banquet functions, Lounge, Room Service, Mini Bar, Cabana and Restaurant facilities.
• Direct, implement and maintain a service and management philosophy which serves as a guide to respective staff.
• Review daily high cost item inventory control sheets and food cost comparison to potential.
• Develop action plan if food cost is off target.
• Review production planning to forecasted covers.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheet as well as missing check report.
• Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.
• Review cover counts against sales goals.
• Compare average checks and develop action plan if average check falls below budget.
• Monitor to ensure that all stations are working with production sheets and amounts are produced as listed on those production sheets.
• Ensure that amounts are sufficient for forecasted covers.
• Make sure that cooks follow recipes and that food for banquets is not being overproduced.
• Stream-line coordination of Food and Beverage products served in Banquets.
• Check portions for size as established in menu item recipe.
• Check that food products meet purchasing specs.
• Check that there is no free pouring of liquor.
• Ensure that plates meet specs and pictures.
• Ensure that specials served have price value relationship.
• Check on pick-up time for service personnel.
• Check that food items in kitchen area are properly stored.
• Ensure that sanitation standards are met (local Health Code Requirements).
• Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
• Ensure quality in employee's meal product.
• Ensure buffets and coffee breaks set ups, table tops and uniforms for banquets.
• Ensure service to all guests follows established standards, is consistent, efficient and courteous.
• Perform any other duties required by General Manager.
• Champion the All In culture.
• Assist with the recruitment, interviewing, and hiring of all Food & Beverage associates. Effectively coach and counsel associates as needed and complete performance evaluations.
• Attend company required trainings.

Minimum Requirements:

• Minimum of five years’ experience as a food and beverage leader in a luxury hotel.
• Preferred four-year college degree.
• Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
• Strong computer and technical skills to include Micros and on-line purchasing systems.
• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
• Demonstrated ability to mentor and develop growing talent for the company.
• Demonstrated ability to handle progressive discipline/coaching discussions.
• Proven ability to engage associates at all levels.
• Demonstrated ability to work with Sales and Catering leadership.
• This individual must be willing to work flexible hours as needed during busy times and high profile events.
• Must meet standards of appearance.
• Candidate must be able to work in a fast paced environment and be able to handle multiple priorities.
• Candidate must have extensive hands-on food and beverage knowledge and experience including multiple outlets, banquets, and P&L responsibilities.
• Move, bend, lift, carry, push, pull, and place objects of moderate to heavy weight without assistance. Stand or walk for an extended period or for an entire work shift.

Seniority level

Director

Employment type

Full-time

Job function

Management

Industries

Hospitality