F&B Director

The Oliver Hotel; Knoxville (TN); On-site; USD 90,000 - 120,000; Full time

Job summary

The Oliver Hotel in Knoxville, TN seeks a Food & Beverage Director to lead all front of house operations, catering and beverage functions, working closely with the Executive Chef and General Manager.

You will oversee budgeting, forecasting and financial performance of the F&B department, hire, train and supervise staff, and develop menus and promotions to drive guest satisfaction and profits.

Qualifications

• At least 4 years of Food & Beverage management experience.
• Excellent communication skills and a strong, innovative mindset.
• Knowledge of Food Handling and Safety Procedures.
• Hospitality experience preferred.
• US work eligibility required.

Responsibilities

• Lead the front of house operations and oversee catering/group sales and beverage functions.
• Hire, train and supervise the team; manage outlet scheduling and staffing.
• Monitor product presentation, service standards and guest experience; address guest inquiries and complaints.
• Collaborate with the Executive Chef on menus, promotions and marketing strategies.
• Analyze forecasts, costs and revenue to maximize profits; oversee inventory and payroll.

Skills

People management

Budgeting & forecasting

Front of house operations

Communication skills

Job description

Position Details:The Food & Beverage Director will provide functional leadership for the restaurant and bars. They will be directly responsible for all front of house operations as well as catering/group sales and beverage functions. The Food & Beverage Director will oversee all front of house management and staff of the facility and will work closely with the Executive Chef and property General Manager. The Food & Beverage Director will be responsible for the budgeting, forecasting and financial performance of the entire F&B department.Responsibilities:Hires, trains, and supervises the team and oversees outlet scheduling of food and beverage staff in accordance with business needs, productivity and service standardsObserves and assists with the supervision of food and beverage outlet operations and takes needed action to ensure standards of product presentation and service are being maintainedWorks with the Executive Chef and develops menus and food and beverage marketing strategiesWorks with the Executive Chef and implements new menus and promotions, such as holiday and special event promotionsUtilizes computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing profitsResponds to guest inquiries and complaints. Coordinates special arrangements and requests in food and beverage outletsAssists outlet managers in coordinating services from support departments, such as maintaining physical and operational maintenance of equipment and facilitiesConducts and/or attends meetings on Food & Beverage administrationCompletion of monthly inventoryAssure timely completion of function billsSupervision of weekly payroll inputLiaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be metQualifications:At least 4 years of Food & Beverage Management experienceExcellent communication skills and a strong, innovative mindsetMust have complete knowledge of Food Handling and Safety ProceduresHospitality experience preferredMust be eligible to work in the USAPhysical Requirements:Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds as well as repetitive hand and wrist motion.