Director of Food & Beverage - Long Island Marriott, Uniondale NY

Position: Food & Beverage Director

Reports to: General Manager

JOB SUMMARY

The Director of Food & Beverage is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.

Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

CANDIDATE PROFILE

Experience

• Five+ years of experience in a related position. Hotel experience preferred.

• High School Diploma or equivalent required, Associates Degree or higher degree preferred.

• Experience with Micros preferred

JOB ESSENTIALS

Item Example

People Foster a work environment where all team members have an opportunity to realize their full potential; Shows genuine concern for the individual employee. Treats employees with tact, cooperation, helpfulness and empathy; Consistently works to improve the performance of subordinates and to prepare them for future growth.

Safety Ensure you and the teams are certified in all applicable state and required certifications (CPR, Food Handling, Tips training, etc). In addition, ensure everyone is trained on Emergency procedures, where to find the emergency manual, where to find various shut off valves, fire panel, etc.

Guest Scores / Experience All scores pertaining to F&B should be at or above the brand average. In the event the hotel is running above the brand average, the scores should be at or higher than the previous years scores. All responses will be followed up on within brand guidelines.

Training All team members will receive extensive training and go through testing prior to being placed into a role. The training should be signed by each employee and documented. Training includes menu, POS system, handling of vouchers and coupons, services the hotel offers, etc.

Communication / Follow Up In any hotel, communication is key. Team members must own any issues and a solid plan in place for following up on guest requests as well as in house requests. The F&B Manager should ensure all group resumes are accessible and read and followed up on. Ensure timeliness to meetings.

Food / Beverage Cost Menus (food and beverage) will be reviewed at minimum bi-annually and streamlined to ensure they are cross utilized with multiple outlets and priced accordingly.

Expense / Labor Controls / Overtime The F&B Manager should stay within forecasted numbers in regards to departmental and labor expense. Expenses should be flexed based upon demand. Overtime must be controlled. Utilize labor reports.

Cleanliness Own / Outlets / meeting space / bar cleanliness at all times.

Other

• Achievement of budgeted food sales, beverage sales, labor costs and profitability.

• Completion of Customer Follow-up calls on a timely basis.

• Timely analysis of Food & Beverage Prices in relation to competition.

• Participation and input towards F&B Marketing activities.

• Entertainment of potential and existing customers.

• Preparation of Sales Promotions & Mailings.

• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

• Telemarketing to previous clients to inquire about possible future bookings.

• Development and maintenance of all department control procedures.

• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

• To confirm all details relative to group functions with meeting/banquet planners.

• Supervision of daily paper flow including Proposals, and Function Contracts.

• Maintenance of Hotel credit policies.

• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)

• Evaluation forms must accompany all invoices.

• Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.

• Completion of monthly forecast.

• Attendance and participation at weekly F & B meeting and Department Head meeting.

• To assist in menu planning and pricing.

• Development and maintenance of department manual.

• Supervision of weekly payroll input.

• Be available to Hotel Staff at all times in case of emergency.

• Must have a complete knowledge of Fire Procedures.

• All other duties as directed by the General Manager or Assistant General Manager.

• Participation in Manager on Duty shifts as required.

• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

• Assure the maintenance of bar control policies.

• Assure completion of requisitions where deemed necessary.

• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent

• Completion of monthly inventory.

• Assure timely completion of function bills.

• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

• Purchasing of purchase requirements of small wares, linens requirements etc.

• Directly responsible for larger groups…overseeing medium and smaller groups:

• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.

• Ensuring that services meet customer specifications.

• Quality of meeting room set-up.

• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.

• Establish a rapport with groups to ensure guest satisfaction and repeat business.

• Minimize number of customer complaints.

• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

• Staff professional attitude and proper meeting Company appearance and uniform standards.

• Teamwork-Relations with co-workers and management.

• Quality of Food & Beverage services and department phone handling.

• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.

• Responsible for staff training and development.

• Ensure all staff have ‘Smart Serve’ certification.

• Personnel selection.

• Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.

• Proper termination procedures must be followed.

• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.

• High employee retention.

• Personal development and growth.

• Discipline of personnel when required.

• Responsible for overseeing all scheduling within the department.

• Participation towards overall Hotel Maintenance and cleanliness.

• Achieving service that exceeds expectations.

• Overall maintenance of the operation at a level in keeping with the standards prescribed.

• Minimize the number of Workmen's Compensation claims.

• Report any deficiencies in equipment and facilities.

• Comply with attendance rules and be available to work on a regular basis.

• Perform any other job related duties as assigned.

• Physical Demands

• Some lifting may be required. This position may require 75%+ or more of time on their feet.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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Last updated on Mar 25, 2024