Director of Food and Beverage

The Sagamore Resort in Lake George, NY is seeking a dynamic leader to direct our Food and Beverage program. 

Summary: Directs and coordinates activities & finances of culinary, stewarding, banquets, set up and restaurants, at resort by performing the following duties personally or through subordinate supervisors.

Essential Duties and Responsibilities include the following:

Cost

· Analyzes information concerning facility operation such as daily food sales, cover counts, and labor costs to prepare budget and to maintain cost control of facility operations.

· Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

· Develop an on going and effective cost management program.

· All cost indicators (food, beverage, payroll, operating expenses) are within budget.

· Review Production Planning and submit to forecasted covers, monthly.

· Control, review and maintain other expenses.

· Insure purchasing/receiving procedures for operating supplies are followed at all times.

· Month end inventories for Food and Beverages, yearly inventories for china/glass/silver.

· Coordinate with controller and general manager yearly financial and marketing plans for division.

Sales Related

· Review abstracts (breakfast, lunch, dinner and banquet) In regard to sales trends check averages.

· Develop holiday and theme programs.

Service Related

· Ensure that the front of the house service is consistent in delivering the best guest experience expected.

· Oversee training of the service team is timely to prepare all team members for the job that is expected of them.

· Review scheduling to ensure proper service levels and server to guest ratios are met

· Attends all meetings as required, ensures direct reports hold and attend necessary meetings

· Observe and review all guest feedback from GuestRevu, dining outlet nightly reports, social media platforms

· Correspond with all guest requests, complaints, inquiries in a timely manner

· Perform annual & on-going performance reviews

· Ensure that Leadership over the Executive Chef for efficient, distinctive world-class food production, product utilization, staffing, equipment maintenance and supplies, service.

· Monitor and critique the quality, consistency and presentation of our food products.

· Check all food and beverage portions for size as established in menu item recipe and photo.

· Quality control of all Food and Beverage products and services.

· Ensure that sanitation standards are met (local Health Code Requirements).

· Ensure that the following meet predefined specifications (where applicable): WOW Factor

Center of the Plate

Desert Presentation

Beverage displays

Menu design and layout

Control

· Review Daily Sales Reports for accuracy.

· Evaluate technology that will assist with this area and make recommendations.

Personnel

· Ability to select, train and motivate team while being sensitive to diverse cultures and people.

· Seasonal staffing for domestic and internationals. Work with HR on H2b and J1 recruiting

· Ensure that measurable goals are set and achieved.

Payroll/Scheduling

· Review daily forecast/actual volume in covers.

· Identify and implement better budget methods for efficiency and reduction of payroll costs.

· Monitor time and attendance daily (Unifocus)

General

· Reflect at all times well-groomed appearance and impeccable manners and must communicate effectively across all customer function requirements to appropriate hotel sections so as to ensure proper customer service.

· Ensure service to all guests’ follows established standards, is consistent, efficient and courteous.

· Know emergency procedures (including CPR) and work to prevent accidents.

· Know and adhere to all liquor liability laws.

· Know and adhere to all company policy and procedure.

· Perform any other duties required by Resident Manager.

· Completes and provides feedback session in relation to the annual associate opinion survey.

· Support Housekeeping and maintenance efforts for well-maintained premises.

· Maintain trade contacts of similar quality standards to keep up with trends.

· Must have enthusiasm in meeting people in general hospitality.

· Have a high desire for improving quality as a whole with a constant search for new ideas and create positive public relations thus generating articles in news media/magazines and other means of communication.

Hotel Specific Primary Tasks:

Maintains good relationships with all departments