Director of Food & Beverage

Direct Supervision: Director of Banquets and all operations F&B leaders and supervisors for all Biltmore Hotel outlets. Position Summary: Responsible for the overall operation of Food and Beverage in partnership with the Executive Chef while maintaining luxury standards and maximizing profitability. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S).

Responsibilities

Observe the performance of all direct reports and their operations with sufficient frequency to enable qualitative evaluation and control; Maintain complete knowledge of and comply with all departmental and policies, service procedures and standards; Ensure that standards are maintained at a superior level on a daily basis; Oversee all food and beverage outlets, banquet operations, pool service operations, room service and Afternoon Tea service; Design and develop division policies and operating budget including staffing, forecasts and payroll costs; Prepare, implement and maintain division standards and control objectives; Participate in establishment of a marketing and public relations plan for F&B; Monitor productivity guidelines for all F&B outlets; Work closely with the Executive Chef and Purchasing Manager to maximize profits in F&B and establish and implement annual objectives for the F&B department; Select and supervise F&B department heads; Ensure that required operating licenses and permits are displayed as required by law; Serve as member of Executive Committee; Work closely with the Managing Director and Executive Committee members in supporting and achieving the hotel's goals and objectives; Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action; Participate in quality control activities; Implement and maintain spirit of hotel's mission; Interact in a courteous and professional manner with guests, members, staff, vendors and community members; Respond in a courteous, professional and rapid manner to resolve guest and staff difficulties; Attend divisional and general meetings; Supervise, direct, coordinate, influence and persuade staff to maintain service standards of the hotel; Maintain clean and safe work area and meet county and state sanitation requirements; Perform all other duties as required

Requirements

Prior experience in areas such as banquets, room service, purchasing, kitchen operation, bar and restaurant operations; Ability to maintain knowledge of first class food and beverage operations, imported and domestic wines, and of budgeting; Ability to plan, implement and design operating standards and procedures; Ability to effectuate quality and quantity control standards and understand a financial statement; Ability to establish annual objectives for the division and each management member of the team; Ability to train, motivate, evaluate, mentor and direct employees and managers; Ability to access, input, analyze and retrieve information from computers; Ability to converse calmly with irate guests, superiors and subordinates in intense emotional situations; Minimum of five years experience leading large luxury resorts with complex, large operations; Speak, read, write and understand the English language; Compute accurate mathematical calculations; Prioritize and organize; Work with minimal supervision; Possess moderate to advanced computer skills; Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds; Stand, sit, or walk for an extended period of time or for an entire work shift