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Director of Food and Beverage - Embassy Suites Grand Rapids Downtown

 

Position Summary:

Responsible for all food and beverage production and service of the hotel.  Plan and implement budgets, hire, train, and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of Suburban Inns and the guests are consistently exceeded while following Suburban Inns’ Core Values, Embassy Suites standards, and local health department standards.

 

Essential Functions:

  • Report to work in professionally appropriate attire, presented neat, and clean
  • Greet all guests in a friendly, positive manner.  Ask questions of guests and make personal connections to make them feel they are welcome and valued
  • Anticipate and meet the needs and expectations of our guests, then go one step further
  • Develop an operating budget for each of the departments, after approval, monitor and take corrective action necessary to help assure that budget goals are attained
  • Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
  • Inspect to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met
  • Assure that all standard operating procedures for revenue cost control are in place and consistently utilized
  • Monitor labor and costs for entire F&B department
  • Help plan and approve external and internal marketing and sales promotion activities for the food and beverage department
  • Help plan and approve the accountability chart, staffing, scheduling procedures, and job descriptions/specifications for all department staff
  • Manage the long-range staffing needs of the department
  • Approve the menus proposed by the Executive Chef for all outlets and special events
  • Establish quantity and quality output standards for personnel in all positions within the department
  • Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages
  • Research new products and develop an analysis of the cost/profit benefits
  • Help develop wine, cocktail, and beer lists and menus and sales promotion programs
  • Taste and consume alcohol for company business, limited at the discretion of the General Manager
  • Implement policies and procedures for food and beverage departments
  • Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases
  • Review new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs
  • Greet guests and oversee actual service on a routine, random basis
  • Develop on-going professional development and training programs for food production, service, and bar production/service personnel
  • Ensure correct handling procedures to minimize china and glassware breakage and food waste
  • Address guest complaints and advise the managers about appropriate corrective actions taken
  • Maintain appearance, upkeep, and cleanliness of all food and beverage equipment and facilities
  • Monitor Team Member dress codes according to Suburban Inns policies and procedures
  • Approve and code all product invoices before submitting to the accounting department
  • Manage physical inventory verification and provides updated information to the accounting department
  • Responsible for the proper accounting and reconciliation of the Point of Sale systems
  • Maintain records of special events, house counts, food covers, and daily business volumes
  • Oversee food production for banquet functions including menu planning and personnel supervision
  • Oversee the banquet function committee to assist in the planning of food and beverage-related aspects of each special event
  • Prepare and implement F&B recipes and make sheets for all menu items
  • Implement and monitor sanitation and cleaning schedules to exceed health department standards
  • Record any special needs or requests and unique occurrences throughout the shift in the daily logbook 
  • Stress that communication between each shift is instrumental in smooth operations
  • Maintain open lines of communication between all departments within the hotel
  • Exhibit regular and recurrent attendance records
  • Other duties as requested by management

 

Position Requirements:

Minimum Knowledge:  Requires ability to interpret / extract information and / or perform arithmetic functions.  Requires typing, record keeping, and knowledge of Microsoft Office.  Must have good communication skills

Formal Education and Job-Related Experience:  This position requires a minimum formal education of a bachelor’s degree or equivalent related experience Minimum of two-year job-related experience.

License, Registration, and/or Certification Required:  ServSafe and TIPS Certification

 

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