Director of Food & Beverage

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees.

All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values.

We specialize in the management of Four- and Five-Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match.

POSITION SUMMARY

The Director of Food & Beverage is responsible for the overall leadership, strategy, and execution of all food and beverage operations in a luxury, unionized hotel environment. This role ensures exceptional guest experiences, strong financial performance, and effective labor relations.

RELATIONSHIPS

• Reports directly to the Hotel Manager.
• Interacts closely with other Executive Committee members and Department Heads.
• Provides back up and support for all inter-related functions
• Coordinates functions and activities with other Department Heads.
• Supervises all Food & Beverage employees on duty.

DUTIES AND RESPONSIBILITIES

• Analyzes Food & beverage operation from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance, maintains payroll control.
• Follows up programs and policies to ensure compliance with prescribed methods and standards.
• Drive revenue growth while maintaining service excellence.
• Lead, mentor, and develop F&B leadership and hourly team
• Partner with Executive Chef on menu development and quality control.
• Establish and maintain Forbes luxury service standards.
• Provides functional assistance and direction to Food & Beverage Department Heads in all matters pertaining to Food and Beverage operations and issues instructions as the need arises.
• Supervises and coordinates all menu making, pricing, food presentation, sanitation, food promotion, and employee scheduling, ensures quality preparation and service at all times.
• Coordinates with Purchasing Agent to ensure that all the purchases conform to Food & Beverage Department specifications and quality. Approves and signs all Food & Beverage Department purchase orders.
• Directs weekly Food & Beverage Department meetings covering all necessary subjects pertaining to the proper function of the department, including future banquets, operational problems, possible changes in procedures, new management policies, etc.
• Maintains an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use.
• Develops or approves job descriptions for all positions in the Food & Beverage Department in order to orient new employees properly.
• Engages and releases Food & Beverage Staff, in conjunction with the Director of Human Resources and in line with company policy.
• Makes daily inspections of Food & Beverage Departments including all restaurants, kitchens, storerooms, employees' cafeteria, and other areas pertaining to Food & Beverage.
• Develops new ideas in conjunction with the department heads, which will increase sales, reduce costs, or increase the productivity of the Food & Beverage operation.
• Reports directly to the Hotel Manager for assignments and instructions, while coordinating functions and activities with other Department Heads.

QUALIFICATIONS

• Bachelor's degree in hospitality management or related field preferred.
• 5+ years of senior F&B leadership experience in a luxury hotel
• Proven experience in a unionized environment.
• Strong financial acumen and leadership skills.
• Ability to understand payroll, Food & Beverage P&L and other related costs.
• Ability to use Word & Excel Spread Sheets for basic inputting of Spread Sheets.
• Ability to communicate with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker, remains calm and resolves problems using sound judgement.
• Ability to work under pressure of meeting production schedules and timeline for guests and fellow workers.
• Ability to supervise, train, and direct employees, giving correction when needed.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to motivate staff and maintain a cohesive team.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.