Food & Beverage Director
Posted Updated
- Supervise Restaurant, Meeting/Catering facilities and lounge
- Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets
- Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts
- Support all F&B employees; must be able to perform responsibilities of all positions should unexpected volume or training be required
- Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
- Anticipate and recommend capital expenditures
- Assure all beverage servers are properly trained in local and state beverage service laws and comply with Lark Hotels beverage service policies and procedures
- Responsible for financial performance and GSTS goals as identified by Lark Hotels
- Enforce hotel’s cash handling policies and procedures
- Coordinate restaurant supply purchases; monitor and maintain inventory of supplies to prevent shortages
- Participate in month-end inventory as needed
- Participate in the daily operation of the restaurant
- Ensure Room Service is provided accurately and promptly; be sure trays are retrieved daily and callbacks are completed
- Receive guest feedback on overall restaurant experience
- Maintain high standards of cleanliness and décor at all times
- Oversee the Senior Banquets Manager and assist them in all event execution, preparation and planning.