Director

• Plan and manage operations of the Food and Beverage departments to achieve customer satisfaction and quality service while meeting/exceeding financial goals
• Responsible for short- and long-term planning and the management of the Food & Beverage operations
• Develops and recommends the budget, marketing plans and objectives and manages within those approved plans
• Major areas of responsibility include Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s)
• Participate in total hotel management as a member of the Hotel Executive Committee
• Manage the human resources within the division
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts, reforecasts and objectives to meet/exceed management expectations
• Timely and accurate reporting, forecasting and quarterly reforecasting
• Implement and manage all company programs to ensure compliance with the SOPs including safety and sanitary regulation, all federal, state and local regulations
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality

Director of Food and Beverage

Director of Food and Beverage

Director of Housekeeping