Food And Beverage Director

Responsibilities

• Provide high levels of customer service and create first class dining venues.
• Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines.
• Interview, hire, coach, train and develop staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines.
• Create a strong sense of team work and cooperation among all staff.
• Prepare and coordinate work schedules for staff in accordance to budget.
• Fully implement and execute the Art of Atria Dining.
• Manage the food service budget and perform monthly analysis of money spent and why it was spent.
• Works with staff to plan, write, and execute menus and recipes based on resident likes and dislikes, budget, and seasonal options.
• Responsible for maintaining equipment in good working condition.
• Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements.
• Responsible for the implementation and adherence to the Atria Quality Enhancement Program.
• Work with the department head team as it pertains to sales and marketing for the community.
• Responsible for planning, preparation, and execution of special events, banquets, and theme meals.
• When applicable acquaint new residents with menus, seating, and dining options and hours.
• May perform other duties as assigned

Qualifications

• High School Diploma or general education degree (GED).
• Culinary Degree Preferred.
• Five to seven years progressive experience within various functions of a Food and Beverage operations preferably within a hotel environment.
• Two or more years of food service management.
• Serve Safe Certified or other nationally recognized Food Safety Certification.
• Working knowledge of all kitchen operations and food safety standards.
• Strong organization and time management skills.
• Able to manage budgets including food, supplies and labor.
• Able to resolve problems of dissatisfied customers and/or employees.
• Previous experience in banquets or special event planning.
• Computer skills - Microsoft word and Excel.