Director of Food & Beverage ( Local)

- Be responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations.
- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
-Oversees the management of restaurants, bars and outlets Oversees the management of the kitchen operations
-Oversees the management of catering operations
-Oversees the management of banquet operations
-Manages staff within the hotel's organization structure and human resource and hotel policies
-Communicates regularly with food and beverage staff and conduct effective staff briefings
-Provides a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
-Establishes systems which monitor the achievement of departmental goals Ensures compliance with business operations and hospitality laws
-Works with sales to manage the development of new products and services Develops quality management systems
-Works with Purchasing Manager, develop and monitor the implementation of purchasing procedures Manages the delivery of high quality service to guests
-Accesses and uses Food and Beverage computer programs
-Achieves budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department.
-Participates in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.
-Ensures all staff are properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
-Works with Human Resources on manpower planning and management needs
-Works with Director of Finance in the preparation and management of the Department's budget...