Director of Food and Beverage

Chaz on the Plaza (part of The Raphael Hotel) is looking for a dynamic new F&B Director!  The Food & Beverage Director is responsible for assuring attentive, friendly, courteous and efficient service in all F&B operations while monitoring payroll and overhead costs. They are also responsible for continually working towards improving sales revenues to meet or exceed budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing their team and driving a positive work environment to ensure guest satisfaction. 

RESPONSIBILITIES:

• Provide oversight of the Executive Chef, kitchen staff, serving staff (including AM & PM Supervisors), banquets and operations of the kitchen.
• Direct outlet management of Chaz Restaurant during high volume periods, including nights and weekends.
• Responsible for directing and supervising the preparation and service of all hotel food and beverages.
• Responsible for ensuring the cleanliness, sanitation and safety in all F&B areas while maintaining all records for Marriott audits and local health department reviews. 
• Plans meals and service while directing and guiding the Executive Chef with various assignments i.e. pricing banquets, wine dinners, etc.
• Approach all encounters with guests and associates with a smile.

QUALIFICATIONS:

• At least 7 years of progressive experience in a hotel or a related field with a 2-year college degree.
• Proficient in Windows & Microsoft Office operating systems.
• ServSafe and AllerTrain certificates are preferred.
• Extensive experience in restaurant, bar, banquet, catering, in-room dining and kitchen management required.
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
• Familiar with the general organization of a hotel and know the function of each department.
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.
• Knowledgeable and aware of local competition and industry trends. 
• Must be willing to work nights, weekends and Holidays.