Job Description

Job Description

Job Description

The Director of Food and Beverage is primarily responsible for all aspects of the management of the food and beverage staff and facilities; overall objectives are maximizing resident, guest and associate satisfaction with food and beverage services while increasing profitability and controlling operating costs.

Key responsibilities include:

• Lead and oversee all aspects of food and beverage areas and events in both a hands-on and supportive manner, in compliance with current federal, state, and local standards governing commercial food and beverage operations, commercial residential establishments and long-term care facilities.
• Hire, train and manage performance of F&B staff.
• Ensure company standards for F&B areas are adhered to by all F&B associates; lead by example.
• Monitor and assess resident, guest and associate satisfaction on an ongoing basis; implement improvements as opportunities are identified.
• Maintain open lines of communication with service and kitchen staff about reservations, special events and resident dietary needs; maintain accurate daily and weekly punch details for F&B team members.
• Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on up-selling.
• Ensure that F&B associates understand and follow Universal Precautions, established safety rules, fire and disaster procedures and departmental policies.
• Forecast needs of the F&B department and assist in preparing and planning the department budget for food, beverage, equipment, supplies and labor.
• Control costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintain effective profit and loss controls and monitor labor costs following demand patterns, budget and local labor laws.
• Strong knowledge of POS (TOAST).
• Strong business acumen and willingness to seek out different aspects of business.  Holbrook likes to think outside of the box.
• Heavy communication with Kitchen team and EC.  Ability to expedite as needed during heavy business compression.

Position Requirements:

• Have a high school diploma.
• Be at least 21 years or older.
• Possess 2+ years’ related experience.
• Possess Food Handler’s and/or Alcohol Service Permits as required by regulation/law.
• Possess or obtain SERVSafe and alcohol service-related training certifications (such as TIPS).
• Possess excellent written and verbal communication skills.
• Have demonstrated leadership and supervisory skills.
• Be committed to and passionate about serving customers and delivering best-in-class service
• Continuously look for opportunities to “WOW” customers; always willing to go that “extra mile”
• Possess the ability to effectively and professionally engage, interact and collaborate with residents, associates, visitors, regulatory agencies, etc.
• Be a customer-focused, proactive and creative problem-solver.
• Have a desire to motivate, coach and teach others.
• Possess the ability to use computers and learn new programs.
• Have strong financial management skills.
• Be willing to perform a practical cooking demonstration during the hiring process.
• Be willing and able to take and pass a drug screen.
• Be willing to consent to and able to pass a criminal background screen

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