Director F&B-259 EX

Be part of something big. We’re reopening a fully reimagined, upscale beachfront hotel in the heart of St. Pete Beach – and we’re building an exceptional team. We're seeking a visionary Food & Beverage Director to lead and elevate our culinary and beverage operations.

JOB OVERVIEW:

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.

ESSENTIAL JOB FUNCTIONS:1. Interview, hire, train, recommend performance evaluations, resolve • problems, provide open communication and recommend discipline and/or • termination when appropriate.• 2. Plan and direct the functions of administration and planning of the Food and • Beverage Department to meet the daily needs of the operation.• 3. Clearly describe, assign and delegate responsibility and authority for the • operation of the various food and beverage sub-departments, e.g. room • service, restaurants, banquets, kitchens, steward, etc.• 4. Develop, implement and monitor schedules for the operation of all food and • beverage sub-departments to achieve a profitable result.• 5. Participate with Food and Beverage managers in the creation of menus • designed to attract a predetermined customer market.• 6. Implement effective control of food, beverage and labor costs among all • sub-departments to Crescent standards.• 7. Abide by all State, Federal and Corporate requirements pertaining to serving • alcoholic beverages.• 8. Assist managers in establishing and achieving predetermined profit • objectives and desired standards of quality food, service, cleanliness, • merchandising and promotion.• 9. Regularly review and evaluate the degree of guest satisfaction of the • individual restaurants and banquet service, to recommend new operating • and marketing policies whenever declining or constant sales imply • dissatisfaction by the customers, a material changes in the make-up or the • customer market, or a change in the competitive environment.• 10. Develop operating tools necessary and incidental to modern management • principles, e.g. budgeting, forecasting purchase specifications, recipes, • portion specifications, menu abstracts, food production control etc.• 11. Continuously evaluate the performance and encourage improvement of the • associates in the food and beverage department. Plan and administer a • training and development program within the department which will provide • well trained associate at all levels.• 12. Communicate both verbally and in writing to provide clear direction to staff.• 13. Comply with attendance rules and be available to work on a regular basis.• 14. Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES:• Must have the ability to communicate in English. Self-starting personality with an even • disposition. Maintain a professional appearance and manner at all times. Can • communicate well with guests. Must be willing to “pitch-in” and help co-workers with • their job duties and be a team player. Considerable skill in complex mathematical • calculations without error. Ability to effectively deal with internal and external customers, • some of whom will require high levels of patience, tact and diplomacy to defuse anger, • collect accurate information and resolve conflicts. Ability to move throughout all food and • beverage areas and hospitality suites and continuously perform essential job functions. • Ability to access and accurately input information using a moderately complex computer • system. Ability to observe and distinguish product quality by smell, taste, and appearance.