Director of Food and Beverage

Primary Purpose of Position

Responsible for the direction of the Food & Beverage Division and its management in accordance with property standards.  Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff.  Responsible for all aspects of the Food & Beverage division including, but not limited to: revenue achievement, cost control, payroll management, purchasing, receiving, budgeting, forecasting, standard development/maintenance, and staff development. The DFB is responsible for direct oversight of Front of House, Back of House and Events departments.

Duties and Responsibilities

1. Maintain comprehensive knowledge of the Food and Beverage operation- including menu selections, business operations, financials, point of sale systems, processes, property and partnership standards and Ranch SOPS.
2. Extensive knowledge of property business levels, events, groups, headcounts and VIP guests.
3. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
4. Collaborate with Department Leadership and Human Resources on recruitment and training efforts to ensure property and partnership standards.
5. Accurately code and approve all F&B-related invoices.
6. Ensure that all revenues and costs are within budgeted parameters.
7. Review F&B management and staff schedules and ensure that they are in accordance with anticipated business demands.
8. Approve department payroll- including hours worked, commissions, ranch free and gratuities.
9. Approve all Front of house purchases and collaborate with Executive Chef on back of house purchases and ordering to ensure continuity, cost control and product quality.
10. Constantly monitor F&B staff performance in all phases of service and job functions, ensuring that all procedures are carried out to department standards; rectify any deficiencies with respective personnel.
11. Collaborate with Executive Chef on all menus; this is to include:  development, presentation, pricing, pre-implementation tasting, and implementation.
12. Monitor and handle guest complaints by following the five step procedures and ensuring guest satisfaction.
13. Conduct semi-monthly F&B management meetings.
14. Provide feedback, coaching and counseling to direct reports according to Ranch standards.
15. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
16. Oversee the development of annual F&B budget; this is to include:  average checks (food, liquor/beer and wine) and cover counts by outlet and by meal period, labor (staffing guides) by department, cost of sale percentages, and other expenses.
17. Collect the necessary information to track monthly interdepartmental transfers. 
18. Take necessary steps to ensure achievement of all financial goals.
19. Determine all F&B pricing (restaurant/room service, bar, private dining, pool, etc.) to include private dining room rental fees, corkage charges, etc.

Education/Experience/Certifications

1. High School diploma or equivalent.
2. Bachelor’s degree in Hotel Management or Business Management or equivalent experience preferred
3. Minimum of ten years’ experience in progressive food and beverage management roles.
4. Four years’ experience as an Assistant Food & Beverage Director, preferably at a four or five star property.
5. Maintain necessary Food and Liquor handling certificates in compliance with Montana State Law.
6. Knowledge of various food services styles (i.e., French service, Russian service, tableside flambé, butler style service).
7. Familiarity with food/beverage and labor cost control.
8. Sommelier Certification preferred.
9. Computer proficiency, preferably in Excel, Microsoft Word, Opera Cloud, Symphony and Open Table
10. A valid driver’s license.

Skills and Position Requirements

1. Ability to train, coach and enforce hotel’s standards, policies and procedures with/through F&B management and staff.
2. Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired result.
3. Ability to train staff to meet partner and property standards, including the upsell of menu items, beverages and wines.
4. Ability to input, access and maintain information in POS system.
5. Ability to exert physical effort in transporting equipment and wares.
6. Ability to endure consistent/continual physical movement in carrying out job duties.
7. Ability to regularly lift and/or move up to 20 lbs.
8. Ability to stand for long periods of time.
9. Ability to sit at a desk/work station for up to eight hours.
10. Ensure security and confidentiality of guest and hotel information.

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.