Director of Food & Beverage at Mission Management Partners LLC in Pigeon Forge, Tennessee

Job Description:

General Responsibilities

Responsible for overall operation of Food and Beverage areas while maintaining quality standards and maximizing food and beverage profitability by scheduling subordinates based off demand.
Ensures implementation of the brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations.
Maintain inventories to levels that minimize waste but still ready to serve customers
Maximize customer experience through quality of service and product

Primary Functions:

Revenue:

Financial: Aggressively pursue the restaurant's revenue goals and effectively utilize menu engineering tools and prepare and manage the annual budget.

Profit:

Effectively control and manage all operational expenses including labor, overtime, food costs, supply costs, etc., enforce company procurement guidelines, and seek and implement cost saving strategies.

Quality:

Guest Service: Ensure that the hotel meets/exceeds Mission's, Casual Pint, and Holiday Inn brand standards.

Training:

Guest Service: Analyze service and quality issues, identifying training needs, ensure implementation of training programs to optimize results, and adhere to the company's training guidelines and policies.

Leadership:

Leading: Motivate, coach and train team members, set goals and hold team members accountable, and provide feedback, rewards, and recognition.
Work Ethic: Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment, and adhere to Mission's Standard Operating Procedures.

Specific Responsibilities:

Maintain a professional image and support the Company in actions and words at all times.
Maintain a hotel atmosphere consistent with the Company's standards for professionalism and total quality Guest service.
Maintain open channels of communication with General Manager, fellow co-workers, Associates, and Guests.
Address Guests' complaints in a manner which results in superior Guest service.
Actively enforce all safety policies to protect Associates, Guests, and Company Assets.
Extend professionalism and courtesy to Guests at all times.
Motivate and encourage staff to effectively solve problems needing attention.
Assist and train Associates to understand Guests' ever-changing needs and how to exceed them.
Proactively deal with Associate concerns.
Provide a safe working environment, in compliance with OSHA/SMDS standards.
Ensure a viable key control program is in place.
Comply with all Corporate accounting procedures.
Lead by example, demonstrating self-confidence, energy, and enthusiasm.
In the absence of the General Manager, assume complete responsibility for the effective operation of all hotel areas, and the achievement of hotel goals.
Ensure that staff reports to work as scheduled. Document any late or absent Associates. Coordinate breaks for Associates.
Inspect grooming and attire of staff; rectify any deficiencies.
Participate in establishment of a marketing plan for F&B.
Establish and implement annual objectives for F&B areas.
Prepare and maintain operating budget. Attend budget meetings on a regular basis.
Ensure that required operating licenses and permits are obtained and displayed as required by law.
Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.
Participate in quality control activities.
Maintain clean and safe work area.

Optimum Attributes:

Willing to take responsibility and accountability for the team.
Well-groomed and professional in appearance.
Willing to work on weekends and holidays if required.
Effective communication skills.
Good listener.
Open with praise, discreet with criticism.
Rational, prudent, and practical.

Performance standards:

Performance shall be measured by budgeted Food Costs, Beverage Costs, Guest Service Index (GSS) and the Associate Standard Index (ASI).