Food & Beverage Director Job

I am interested in tips about interviewing for this job as Food & Beverage Director of a Hotel/Conference Center.

Good Morning I HAVE BEED TRY SO HARD GET CASINO FOOD BEVERAGE DIRECTOR JOB, 20 YEAR AS FOOD SERVICE DIRECTOR GREAT BACKGROUND IN FOOD SERVICE MANAGERMWNT

Susan, I wonder if you landed the job.I'll just answer this question (and touch on other things) for everyone else.
Tips about interviewing for an F&B job. Well, that's tough, it really all really comes down to what type of facility you're interviewing at. You must realize that there is a TREMENDOUS difference between the local Holiday Inn and a Mandarin Orient property. A large casino property will be far different than a boutique hotel. As always, with every property you need to stress your strengths. You need to do research on the property you're interested in and draw comparisons between your current and past jobs/properties. The interview is simply to see if you are a good fit, if your skill set would be compatible, etc...Find what the similarities are and spend 70 percent of your time talking about those. Is it multi-outlet, catering/wedding driven, highly rated food outlets (chef driven), etc...
What is always the same? Results. Did you make budget at your previous jobs? If so, clearly explain how you met them. If you are going to say "I was responsible for a 20 percent increase in F&B revenue", then you better damn well explain how. Not just by saying "we did more weddings and room nights." You need to break down ALL the reasons, and explain how and why. 3 percent here, 5 percent here, 8 percent here, 1 and 2 percent here and there. What programs did you do to drive this increase? What incentives have you used to successfully manage and motivate your staff? You need to prove that you're a participatory leader that delegated responsibility with success, yet still had ultimate responsibility as the driver of all programs, incentives, policy change/implementation, etc..
Man, I could go on and on, but most of all---use some d%mn common sense. Us Food and Beverage Directors are usually way too arrogant for our own good. So, remember to tone that down when you're interviewing with the GM. They are the boss, they are the one driving this a

Thank you from the Food and Beverage Director. I'm not in hotel or casino, but more healthcare/campus/gvnmnt svcs Food Service; I'm looking for an Assistant's or F&B Manager's position and wanted to know what numbers FS Directors are listening to hear. Some ask how much budget I was responsible for, yet I only know that I was keeping food cost under 36% which was forecasted at 39% and it was a $6.5M / 5yr contract. I was only disclosed certain info but want to take the next step in my career. It's good to know what Director's are looking for.

Elizabeth in Brooklyn, New York said: Thank you from the Food and Beverage Director. I'm not in hotel or casino, but more healthcare/campus/gvnmnt svcs Food Service; I'm looking for an Assistant's or F&B Manager's position and wanted to know what numbers FS Directors are listening to hear. Some ask how much budget I was responsible for, yet I only know that I was keeping food cost under 36% which was forecasted at 39% and it was a $6.5M / 5yr contract. I was only disclosed certain info but want to take the next step in my career. It's good to know what Director's are looking for.

at 36% food cost;The days of having food cost above 30% are gone.. In Management at a 380 room hotel, my staff is budgeted at 25% food cost...

john in Leander, Texas said: at 36% food cost;The days of having food cost above 30% are gone.. In Management at a 380 room hotel, my staff is budgeted at 25% food cost...

Yes, but to be fair to Elizabeth, food cost is a very different animal in the healthcare and campus world. If she is budgeted at 39% and is coming in at 36% that is a much better performance than someone budgeted at 26% coming in at 26%.

My two cents.

Very nice, Health care is a toal different beast I worked 18 years as a chef ( sous, executive, and corp exe.) and 5 years as Food and Beverage Director. I have been out of the field for over 10 years I am 46 y/o and thinking about getting back in. When I left I was at the top end of this sites salary at 58,000 + Bonus Which I actual made alot of the time. The salary average seems to gone way down at 68,000 I looked a few years ago and pay was High 75,000's what is it really like at 350 room 20000 or so sq. ft. Banquet and at least 2 or 3 F&B out lets with a total of 3 mil rev? can anyone help with info