Director of Food and Beverage - Port Saint Lucie, United States - Sandpiper Bay Resort

Description

Position Summary:

The director of Food and Beverage is the leader of the property's food and beverage operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage operation meets the brand's target customer needs, ensures associate satisfaction, and focuses on growing revenues and maximizing the financial performance department. As a member of the Executive Committee, develops and implements property-wide strategies that deliver products and services to meet the needs and expectations of the brand's target customer, property associates and provides a return on investment to the owner of Sandpiper Bay Resort.

Key Responsibilities:

Leadership and Staff Management

• Utilizes interpersonalandcommunicationskills tolead,influence, and encourageothers; advocatessoundfinancial/business decisionmaking; demonstrates honesty/integrity;leadsby example.
• Encouragesandbuilds mutual trust, respect,andcooperation amongteammembers.
• Achieves andexceedsgoals including performancegoals, budgetgoals, team goals, etc.
• Servesasarole modeltodemonstrateappropriatebehaviors.
• Ensuresthatregular, on-going communication occurs inallareas offood and beverage

Operational Excellence

• Finalize the SOPs for all the bars and beverage venues.
• Prepare bar opening and closing checklist.
• Implement inventory management software. BEVAGER.
• POS software in coordination with IT team.
• Prepare the final OS&E list for opening

Menu Development

• Source alcohol vendors and finalize the contracts with them.
• Draft the wine list and beverage lists(Including Non package items) for restaurants and banqueting.
• Prepare menu item description for the cocktail list, health bar list
• Collaborate with chefs and suppliers to craft innovative and appealing drink menus, considering seasonal availability and guest preferences.
• Ensure the bar team is well-versed in the current menu, able to make recommendations, and upsell when appropriate.

Guest Experience

• Address and resolve guest complaints promptly and professionally, ensuring guest satisfaction.
• Engage with guests, gathering feedback and making necessary adjustments to enhance their experience.
• Promote the resort's overall experience by partnering with other departments to create special events, themed nights, or promotions.

Financial Management

• Establish costing strategies for each item listed in the menu.
• Set budgets and monitor expenses, ensuring profitability while maintaining the highest service standards.
• Analyze sales figures, identify trends, and implement strategies to boost revenue.
• Ensure accurate and timely reporting of all financial figures and operations metrics.

Vendor and Supplier Relations

• Continuously assess beverage offerings, promoting best-sellers and phasing out underperformers.
• Ensure timely delivery of supplies, addressing any discrepancies or issues with suppliers directly.
• Stay updated on industry trends, sourcing new products or equipment that may enhance the bar experience.

Compliance

• Adhere to local, state, and federal regulations concerning alcohol service and health standards.
• Ensure all staff are trained and compliant with responsible alcohol service standards.
• Maintain all necessary licenses and permits, ensuring timely renewals.

Qualifications:

• Minimum of 5 years' experience in a management role, preferably in a resort or upscale hotel setting.
• Must be proficient in using computers as well as Microsoft Office Suite.
• Demonstrated leadership abilities with a focus on staff development and team building.
• Proficiency in budgeting, financial reporting, and inventory management.
• Strong interpersonal and communication skills.
• Knowledge of the latest trends in the beverage industry.
• Certification in responsible alcohol service (e.g., TIPS, ServSafe Alcohol) is preferred.
• Flexibility to work varied shifts, including nights, weekends, and holidays.

Source: Hospitality Online