DIRECTOR OF FOOD AND BEVERAGE

Job Summary

The Director of Dining and Beverage is responsible for the overall operation of a corporate café or beverage service, managing hourly staff, chefs, cooks, and various kitchen and dining personnel. This role involves overseeing production coordination, ensuring compliance with organizational policies and applicable laws, and achieving financial and operational goals. The Director also plays a key role in training and developing staff, managing budgets, ensuring customer satisfaction, and maintaining operational standards.

Supervisory Responsibilities:
* Financial Accountability: Oversee the dining service department's budget, ensuring maximum value for the dollars spent while adhering to the approved financial guidelines.
* Quality Control: Ensure food quality standards are met consistently. Address customer complaints and quality issues promptly.
* Safety & Sanitation: Direct and implement safety, sanitation, and maintenance programs, ensuring adherence to HACCP and OSHA guidelines.
* Team Management: Foster employee motivation, development, and compliance with labor regulations. Maintain a proactive human resource function to manage training, wage/benefit administration, and staff development.
* Inter-departmental Relations: Promote strong communication between the dining service department and other areas within the operation.

Essential Functions and Responsibilities:

• Financial Planning: Develop both short- and long-term financial and operational plans for the F&B unit, aligning with company objectives.
• Budgeting & Performance Monitoring: Prepare the annual budget and monitor financial performance through analysis of customer satisfaction and financial reports, initiating corrective actions as needed.
• Quality & Service Standards: Maintain food and service quality standards, conducting evaluations and investigations of complaints, and taking corrective action as required.
• Human Resources: Implement HR programs that motivate and retain staff, ensure proper training and development, and comply with labor regulations.
• Menu & Operations Management: Oversee the preparation and service of food and beverages according to company standards, utilizing programs such as Webtrition for menu planning. Ensure meal service is timely and meets standards.
• Safety & Sanitation Compliance: Enforce sanitation and safety measures, ensuring compliance with both company standards and governmental regulations.
• Reporting & Inventory Management: Oversee the preparation of required reports (inventory, payroll, production records, etc.) and manage the ordering of food and supplies from approved sources.
• Staffing & Development: Hire, train, and evaluate staff, ensuring all roles are fulfilled, and handle disciplinary actions when needed.

Beverage and Market Responsibilities:

Staff Development: Lead and train beverage and market associates, ensuring the achievement of health and safety standards.
* Event Planning & Coordination: Oversee beverage and market requirements for events and ensure proper forecasting and strategy planning for beverage and market services.
* Supplier Relations: Support Diversity & Inclusion (D+I) goals through creative partnerships and small business support.

Catering Responsibilities:
* Event Oversight: Manage day-to-day catering operations, ensuring seamless customer service and execution of events.
* Relationship Building: Cultivate strong relationships with executive-level clients and business administrators to drive catering sales and customer satisfaction.

Qualifications:

Education: A Bachelor's degree in food service, nutrition, or related field is preferred. A 2-4 year degree in HRIM or culinary is also desirable.
* Experience: 3-5 years of progressive hospitality experience, including proven success in managing profit and loss, client relations, and operations.
* Certification: Must possess a valid Food Handler's Permit and current ServSafe Certification.
* Skills: Strong communication and computer skills, including proficiency with MS Office and other relevant software programs. Expertise in financial analysis and operational management.

Essential Food Safety Practices:
* Adhere to all HAACP policies and procedures.
* Manage and maintain daily and monthly food safety training.
* Comply with local, state, and federal food safety regulations.