Director of Food and Beverage
Loews Annapolis Hotel - Annapolis, MD

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Loews Annapolis Hotel is currently seeking a Director of Food and Beverage position.

This position directs and coordinates the management-related activities of all food and beverage outlets throughout the hotel. Among its responsibilities are planning, organizing, directing and coordinating all food and beverage operations; developing new menu’s and establishing policies and procedures for delivery of superior food and beverage product/service which exceed the guest expectations and hotel standards; selection, hiring, training of all food and beverage personnel. The Food and Beverage operations include the three meal bar/Restaurant West Kitchen and Tavern, Banquet Culinary, Restaurant Culinary, Room Service and Banquets.

As a member of the Executive Committee, the Director of Food and Beverage's primary responsibility will be the financial success of the food and beverage operation through appropriate cost controls, labor controls, marketing strategy, employee relations and service strategies and the proper analysis of guest needs and competitive mix in the community to ensure that Loews Annapolis Hotel's Food and Beverage division is a leader in the market.

Additional responsibilities include but are not limited to:
Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division

Approves all policies and procedures developed by the respective managers for the operation of the food and beverage operation

Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards

Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance

management, inventory control, pricing of all food and beverage menus

Communicates daily with F&B operation managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events

Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines

Communicates frequently as needed with Restaurant Chef, Banquet Chef, Outlet and Banquet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP’s expected

Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities

Works with Shared Services, Chefs, Outlet and Banquet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations.

Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments

Serves as active member of the Executive Committee and attends all meeting of sameConducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations

Works with Chefs, and Outlet managers to improve existing menu’s and develop new menu’s as the need arises

Assists Banquet Chef and Director of Catering and Conference Management in the development of special menus and presentations for banquet functions

Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division

Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel

Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance

Other duties as assigned

As a member of the Executive Committee, the Director of Food and Beverage is eligible to participate in a generous compensation and incentive package, low cost benefits, 401k saving plan *(eligibility requirements apply), Flexible Spending and Health savings Account options, Free life insurance, free on site parking, free meals, signing privledges in the Restaurant, accessibility of a generous team member travel program, low cost short and long term disability and other benefits designed for your specific needs.

Loews Hotels is an Equal Opportunity Employer.

M/F/D/V

Drug Free Employer

Required Skills & Experience:
The ideal candidate will have the following.

Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management

Six to eight years of progressive management experience in similar size, up-scale, high volume, multi-outlet hotel environment, two or more years as an Assistant Food and Beverage Director or Food and Beverage Director.

Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control

Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions

Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria

Effective management, leadership, organizational and communication skills

Ability to work flexible schedule to include weekends and holidays

Additionally, he or she must be well spoken and professional, have excellent planning and strategy execution, a proven history of success: financial, Guest satisfaction and employee satisfaction, some experience with creating budgets, superior computer skills and financial savvy.

Preferred computer skills include: MS office, Outlook, Lotus Notes, web based Purchasing programs, ADP Timesaver, web based guest service measurement tools.

Loews Hotels - 17 months ago - save job - block
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