Director of Restaurants

Job Description

Job Description

Summary: Supervise and administer all food and beverage departments including, but not limited to, coordination of new ideas in guest service and revenue enhancement, insuring high quality food and beverage products consistent with management cost objectives. Oversee food preparation, merchandising, inventory, purchasing and employee relations.

Essential Job Functions: Include the following. Other duties may be assigned.

• Supervise all food and beverage areas to insure compliance with hotel management objectives and health and safety of employees and guests.
• Supervise training programs, merchandising and quality / cost control of all food and beverage department heads.
• Interview, hire, review performance and coach food & beverage personnel.
• Supervise budget and forecast preparation, scheduling, payroll control and data gathering.
• Supervise inventory control and purchase of food and beverage equipment.
• Devise new approaches to increasing food and beverage business and revenues.
• Complete other projects as assigned by Director of Food & Beverage.
• Directly supervises outlet managers and all food and beverage employees in respective outlets.
• Ability to deal effectively with all departments, regular communication with Food & Beverage Director and F & B Managers.
• Ability to maintain a high level of service and discipline with all food and beverage departments.
• Responsible for high quality food and beverage product in purchase, preparation and delivery.
• Responsible for economical purchase and control of china, glass, silver, linens and all other food and beverage equipment.
• Assist with food and beverage profitability. Achieve budgeted revenues and control expenses and budget for Food & Beverage department.
• Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.

Education and Experience:

• Associates Degree (A.A.) or equivalent from two-year College or technical school; and three years Food & Beverage supervision with one year restaurant experience.
• Knowledge of restaurant / kitchen operation supervision. Basic office skills, experience with POS system, Microsoft Office suite, and general office equipment.

Language Skills: Excellent verbal and written communication skills.

Reasoning Ability: Ability to solve problems and deal with a variety of variables in situations where only limited standardization exists. Ability to provide and interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively.

Physical Demands: While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

Work Environment: Work is generally performed in kitchen areas, restaurants, or offices.