Director of Food & Beverage
Join the INN crew of hospitality professionals as our Director of Food & Beverage! The Inn at Perry Cabin is seeking a passionate, enthusiastic, and dedicated Director of Food & Beverage who has a profound interest in hospitality, a strong desire to build industry knowledge, and a drive to meet the highest standards in our profession.
This position is responsible for the planning, organization, development, and direct overall operation of the Food & Beverage Division in accordance with current state and national standards, guidelines, and regulations governing our outlets and as may be directed by the Resort Manager to assure that quality food & beverage services are provide on a daily basis and that the Food & Beverage outlets are maintained in a clean, safe, and sanitary manner.
While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.
ESSENTIAL JOB FUNCTIONS Operations Develop and implement Action Plan to meet the goals of the Food & Beverage Division.
Supervise food and beverage staff in fulfillment of unit programs and activities within budget, with quality, and on schedule.
Determine appropriate staffing levels.
Maintain safe working conditions and practices.
Assure that meals are prepared and delivered on time and in acceptable quantity and quality.
Review production planning to forecast covers and for banquets.
Maintain safe working conditions and practices.
Ensure service to all guests follows established standards, is consistent, efficient and courteous.
Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed.
Maintain complete knowledge of all hotel features/services, hours of operation; all room types, numbers, layout, d cor, appointments and locations; all room rates, special packages and promotions; daily house count and expected arrivals/departures; previous day's pickup and anticipated business levels; room availability status for any given day scheduled in-house group activities, locations and times; monthly forecast and budget items.
Tour hotel daily; audit staff adherence to hotel policies and procedures; follow up with designated personnel where needed.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
Adjust schedules throughout the week to meet the business demands.
Assign work duties to staff in accordance with divisional procedures.
Communicate additions or changes to the assignments as they arise throughout the week.
Identify situations that compromise the division's standards and delegate these tasks.
Inspect the grooming and attire of staff; rectify any deficiencies.
Assist staff with their job functions to ensure optimum service to guests.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Ensure security measures are in place.
Adhere to hotel requirements for guest/employee accidents or injuries and in emergency situations.
Complete work orders for maintenance repairs and submit to Engineering.
Contact Engineering directly for urgent repairs.
Document pertinent information in department's logbook.
Monitor monthly status of all accrual categories, i.
e.
, linen, table ware, food supplies, etc.
Assist in any F&B inventories.
Assist in preparing for and working at any hotel function.
Communications and Training Enhance company EEO position by making a good faith effort to recruit, select, develop, and retain protected class employees.
Coordinate recruiting efforts for food & beverage outlets.
Ensure that all unit staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations.
Monitor unit staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
Establish and maintain quality recognition programs within the division.
Interview applicants for departmental managers and any other positions as needed.
Monitor the hiring, evaluation, training, and discipline of all hourly employees by department managers to ensure consistency in administering direction; follow up with corrections where needed.
Mentor and train appropriate employees for the next managerial position.
Mentor and train appropriate department heads to the next level.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel.
Monitor the staff's interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel.
Observe guest reactions and confer frequently with staff to ensure guest satisfaction.
Always promote positive guest relations.
Monitor and handle guest complaints, ensuring guest satisfaction.
Provide feedback to all staff on their performance.
Handle disciplinary problems and counsel employees and managers according to hotel standards.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Monitor the effectiveness of implementing staffing guides.
Provide training, development, professional discipline, and positive support for all management personnel to ensure qualitative standards and growth for both the individual and the operation.
Administer annual performance evaluations for all managers.
Attend designated meetings.
Conduct weekly meetings with divisional managers and review all information pertinent to the week's business.
Facilitate divisional and departmental meetings and strategic planning meetings.
Help conduct stand-up meetings; review all information pertinent to the day's business.
Support Total Quality Management; strive to continuously improve.
Ensure by example that the Inn at Perry Cabin philosophy is known.
Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department.
Be an ambassador of the hotel and the company at all times, in and outside of the workplace.
Ensure security and confidentiality of all guest and hotel information.
Financial Performance Review daily high-cost item inventory control sheets.
Review daily food cost comparison to potential, develop action plan if food cost is off target.
Reviews abstracts relative to sales trends per item; trend of daily specials in percent to total covers; compared to production sheets.
Review cover counts against sales goals.
Compare average checks and develop action plan if average check falls below budget or to account for missing checks.
Review departmental/divisional profits, payroll expenses, etc.
Review and maintain other expense control sheet.
Review missing check report.
Identify and implement methods for efficiency and reduction of payroll costs.
Review and audit expenses; paid-outs; miscellaneous.
Prepare monthly, quarterly and yearly Food and Beverage forecast.
Prepare annual capital expenditures report.
Administer pay increases according to length of service, performance evaluation and hotel policy standards.
Assist in the development of new marketing ideas within the division.
Key Result Areas Ensures the KRA process is implemented and achieved, inclusive of self, chefs and middle management.
Respond to oral and written feedback from customers on quality and service to ensure guest satisfaction.
Prepare and compile any necessary productivity reports, evaluations, studies, etc.
Achieve objectives through direction and delegation.
Measures Monthly food cost percentage and cost per cover achieved or exceeded.
Monthly labor cost and FTE's achieved or exceeded.
Monthly Beverage costs are within acceptable limits.
Comment card feedback report is @ 90% or better for each period.
SUPERVISORY RESPONSIBILITIES Assistant Director of F&B, Restaurant Managers, Banquet Manager, F&B Supervisors, and all Food & Beverage Division subordinates.
JOB REQUIREMENTS Education & Experience Bachelor's Degree in restaurant management or related field required.
Minimum five years' experience and/or training in the F&B Division of a Four- or Five-Star and/or Four- or Five-Diamond hotel, with three years in a management capacity.
Must be knowledgeable in areas of restaurant food operations, i.
e.
marketing, promotion planning, pricing, product specifications, customer service, cash register operations, cash management, food, supplies, and labor cost containment, sanitation, employee supervision, etc.
BENEFITS Executive Package.
All full-time employees are eligible for medical, dental, vision, 401k (with company match), flexible spending accounts, short- and long-term disability insurance, as well as tuition reimbursement for eligible courses/certifications.
Employee discounts on food and beverage, spa, golf, tennis, and waterfront.
About the Inn at Perry Cabin A historical gem tucked away on acres of privacy along the serene Miles River in St.
Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage.
Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Cond Nast and Travel
Leisure.
Providing upscales such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore.
Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.
As a member of our Crew, you will work with the BEST.
Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do, and a culture supported by our Pillars of Service:
Teamwork, Professionalism & Respect, Integrity, and Delivering Results.
Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn.
If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.
com EOE Recommended Skills Auditing Cash Management Catering Activity And Reception Organisation Confidentiality Customer Service Ergonomics Estimated Salary: $20 to $28 per hour based on qualifications.
This position is responsible for the planning, organization, development, and direct overall operation of the Food & Beverage Division in accordance with current state and national standards, guidelines, and regulations governing our outlets and as may be directed by the Resort Manager to assure that quality food & beverage services are provide on a daily basis and that the Food & Beverage outlets are maintained in a clean, safe, and sanitary manner.
While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.
ESSENTIAL JOB FUNCTIONS Operations Develop and implement Action Plan to meet the goals of the Food & Beverage Division.
Supervise food and beverage staff in fulfillment of unit programs and activities within budget, with quality, and on schedule.
Determine appropriate staffing levels.
Maintain safe working conditions and practices.
Assure that meals are prepared and delivered on time and in acceptable quantity and quality.
Review production planning to forecast covers and for banquets.
Maintain safe working conditions and practices.
Ensure service to all guests follows established standards, is consistent, efficient and courteous.
Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed.
Maintain complete knowledge of all hotel features/services, hours of operation; all room types, numbers, layout, d cor, appointments and locations; all room rates, special packages and promotions; daily house count and expected arrivals/departures; previous day's pickup and anticipated business levels; room availability status for any given day scheduled in-house group activities, locations and times; monthly forecast and budget items.
Tour hotel daily; audit staff adherence to hotel policies and procedures; follow up with designated personnel where needed.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
Adjust schedules throughout the week to meet the business demands.
Assign work duties to staff in accordance with divisional procedures.
Communicate additions or changes to the assignments as they arise throughout the week.
Identify situations that compromise the division's standards and delegate these tasks.
Inspect the grooming and attire of staff; rectify any deficiencies.
Assist staff with their job functions to ensure optimum service to guests.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Ensure security measures are in place.
Adhere to hotel requirements for guest/employee accidents or injuries and in emergency situations.
Complete work orders for maintenance repairs and submit to Engineering.
Contact Engineering directly for urgent repairs.
Document pertinent information in department's logbook.
Monitor monthly status of all accrual categories, i.
e.
, linen, table ware, food supplies, etc.
Assist in any F&B inventories.
Assist in preparing for and working at any hotel function.
Communications and Training Enhance company EEO position by making a good faith effort to recruit, select, develop, and retain protected class employees.
Coordinate recruiting efforts for food & beverage outlets.
Ensure that all unit staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations.
Monitor unit staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
Establish and maintain quality recognition programs within the division.
Interview applicants for departmental managers and any other positions as needed.
Monitor the hiring, evaluation, training, and discipline of all hourly employees by department managers to ensure consistency in administering direction; follow up with corrections where needed.
Mentor and train appropriate employees for the next managerial position.
Mentor and train appropriate department heads to the next level.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel.
Monitor the staff's interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel.
Observe guest reactions and confer frequently with staff to ensure guest satisfaction.
Always promote positive guest relations.
Monitor and handle guest complaints, ensuring guest satisfaction.
Provide feedback to all staff on their performance.
Handle disciplinary problems and counsel employees and managers according to hotel standards.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Monitor the effectiveness of implementing staffing guides.
Provide training, development, professional discipline, and positive support for all management personnel to ensure qualitative standards and growth for both the individual and the operation.
Administer annual performance evaluations for all managers.
Attend designated meetings.
Conduct weekly meetings with divisional managers and review all information pertinent to the week's business.
Facilitate divisional and departmental meetings and strategic planning meetings.
Help conduct stand-up meetings; review all information pertinent to the day's business.
Support Total Quality Management; strive to continuously improve.
Ensure by example that the Inn at Perry Cabin philosophy is known.
Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department.
Be an ambassador of the hotel and the company at all times, in and outside of the workplace.
Ensure security and confidentiality of all guest and hotel information.
Financial Performance Review daily high-cost item inventory control sheets.
Review daily food cost comparison to potential, develop action plan if food cost is off target.
Reviews abstracts relative to sales trends per item; trend of daily specials in percent to total covers; compared to production sheets.
Review cover counts against sales goals.
Compare average checks and develop action plan if average check falls below budget or to account for missing checks.
Review departmental/divisional profits, payroll expenses, etc.
Review and maintain other expense control sheet.
Review missing check report.
Identify and implement methods for efficiency and reduction of payroll costs.
Review and audit expenses; paid-outs; miscellaneous.
Prepare monthly, quarterly and yearly Food and Beverage forecast.
Prepare annual capital expenditures report.
Administer pay increases according to length of service, performance evaluation and hotel policy standards.
Assist in the development of new marketing ideas within the division.
Key Result Areas Ensures the KRA process is implemented and achieved, inclusive of self, chefs and middle management.
Respond to oral and written feedback from customers on quality and service to ensure guest satisfaction.
Prepare and compile any necessary productivity reports, evaluations, studies, etc.
Achieve objectives through direction and delegation.
Measures Monthly food cost percentage and cost per cover achieved or exceeded.
Monthly labor cost and FTE's achieved or exceeded.
Monthly Beverage costs are within acceptable limits.
Comment card feedback report is @ 90% or better for each period.
SUPERVISORY RESPONSIBILITIES Assistant Director of F&B, Restaurant Managers, Banquet Manager, F&B Supervisors, and all Food & Beverage Division subordinates.
JOB REQUIREMENTS Education & Experience Bachelor's Degree in restaurant management or related field required.
Minimum five years' experience and/or training in the F&B Division of a Four- or Five-Star and/or Four- or Five-Diamond hotel, with three years in a management capacity.
Must be knowledgeable in areas of restaurant food operations, i.
e.
marketing, promotion planning, pricing, product specifications, customer service, cash register operations, cash management, food, supplies, and labor cost containment, sanitation, employee supervision, etc.
BENEFITS Executive Package.
All full-time employees are eligible for medical, dental, vision, 401k (with company match), flexible spending accounts, short- and long-term disability insurance, as well as tuition reimbursement for eligible courses/certifications.
Employee discounts on food and beverage, spa, golf, tennis, and waterfront.
About the Inn at Perry Cabin A historical gem tucked away on acres of privacy along the serene Miles River in St.
Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage.
Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Cond Nast and Travel
Leisure.
Providing upscales such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore.
Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.
As a member of our Crew, you will work with the BEST.
Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do, and a culture supported by our Pillars of Service:
Teamwork, Professionalism & Respect, Integrity, and Delivering Results.
Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn.
If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin! For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.
com EOE Recommended Skills Auditing Cash Management Catering Activity And Reception Organisation Confidentiality Customer Service Ergonomics Estimated Salary: $20 to $28 per hour based on qualifications.
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