Area Food and Beverage Director

LBA Hospitality is looking for an Area Food and Beverage Director for the Homewood Suites, Home2 Suites and Hampton Inn Cape Canaveral properties.   This leadership position will oversee all F&B at these three properties.  We are offering a competitive annual salary.  Additional benefits include a quarterly bonus plan, 401k with Employer match and an option to be paid daily through DailyPay! 

The Area Food and Beverage Director provides strategic leadership and operational oversight for multiple properties. This role is responsible for driving financial performance, ensuring brand and service standards, supporting property-level leadership, and implementing consistent food and beverage programs across all assigned hotels.  

Prerequisites

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Three years’ experience supervising at least five associates.
• One year experience following standard recipes.
• Experience ordering/pricing food and inventory control.
• Experience with chain food, retail, and hotel outlet preferred.
• Food Manager certification required

Summary of Essential Job Functions

• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to see and hear.
• Must be able to communicate with other associates and/or guests.

Required Knowledge, Skills, and Abilities 

Knowledge:

• Financial aspects of running a department: labor, food, and beverage cost controls.
• F&B inventory procedures, staff scheduling, and ordering food product for the restaurant.
• Local and national food safety regulations.
• Storage and labeling of all products: dry, freezer, refrigerated, etc.
• OSHA requirements and maintains department accordingly
• Supervisory skills: interview, hire, train, appraise, document, motivate staff
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures, and events.
• Knowledge of BEOs and details surrounding events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts. 

Skills:

• Staff training for FOH Service and BOH Kitchen Operations
• Monitor and document associates for both positive and negative feedback.
• Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs.
• Maintain organization of supplies, storage rooms, refrigerators, and freezers.

Abilities:

• Multi task, remain associate and guest service centric.
• Effectively communicate with guests, department heads, associates, and home office support staff.
• Solve guest issues with professionalism while maintaining a hospitable attitude.
• Market and promote to increase exposure and sales.

Specific Responsibilities:

• Serve as a role model and sets the standard for all employees to maintain high-quality and consistent guest service. Encourages cooperation and consistent levels of communications with kitchen staff and FOH staff. Promote positive morale and friendly attitudes.
• Oversee Food and Beverage operations across multiple properties. 
• Partner with General Manager(s) and property level leaders. 
• Analyze performance metrics across properties. 
• Lead training and development initiatives. 
• Follow budgets and control costs for labor, food, and beverage.
• Maintain a professional cohesive team by hiring, training, coaching, counseling, and developing the most qualified individuals.
• Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc.
• Set procedures and provide guidance to ensure quality standards for food and beverage service.
• Plans and coordinates all banquet services, with group requirements and services for food and beverage proposals, contracts, BEO’s and the execution from beginning to completion, delegates with staff to ensure production is of high quality and service. Develops Banquet Menus.
• Maintain all Food Safety, Department of Health and OSHA standards.
• Ensure restaurant guests are provided with the highest quality product and service.
• Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications.
• Function as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property.
• Other duties as assigned, that the associate is capable of performing as staffing needs arise.

Working Conditions/Special Requirements:

Requires travel between assigned properties; presence varies based on business needs.

Standing, walking for extended periods of time while maintaining a friendly professional image. 

May be required to work any day/shift, including weekends.

Periodic overnight travel required may be required.