Job Information
New Castle Hotels & Resorts Director of Food & Beverage in Jekyll Island, Georgia
Position: Director of Food & Beverage
Location: Jekyll Island, GA
F&B DirectorYou are the chief bottle washer in F&B, heading the entire F&B operation. You are the Director of Food & Beverage and you lead one of the larger departments -- if not the largest department -- in the hotel. You have proven yourself as an expert in restaurant, lounge and catering operations and can lead a culinary department, as food is your passion. You understand what it takes to deliver a great dining experience while also delivering a great bottom line result. In the role of Director of Food & Beverage you will: Be Responsible for All Things Food & Beverage - your responsibilities include being accountable for all food outlets, lounges, banquet areas, room service and the kitchen. The managers and supervisors as well as the staff from these areas will report to you. It is your job to ensure a safe work environment for your team while delivering a Wow experience. Be the Visionary -- you see and know how to deliver successful and modern food & beverage marketing programs. You keep up with trends and understand what is cutting edge as well as what guests want and expect from our operations. You understand that the Executive Chef and Catering Sales teams are your partners when it comes to menu planning and creating guest experiences, an ever evolving process. It is your role to ensure that both in-house and local clientele choose your hotel for their dinners and special events so revenues -- and thus profits -- are maximized. Walk the Talk -- get out and inspect the areas you are responsible for. Identify departments that deserve kudos as well as those areas that need training, maintenance, or some other improvement. While out, talk to guests and to staff to ensure all is going as it should, actively listening for where you can help / improve the experience. You should know your team and they should know you. Be a Finance Guru -- you understand proper staffing, budget and forecast management and you focus on these areas every day. You set the standards, policies and procedures and then keep a pulse on operational and financial performance. You actively participate in the budget process. You are proactive vs. simply reactive so as to ensure all the areas reporting to you are accurately forecasting for optimal staff and inventory levels and at the same time maximizing profit, all the while delivering an exceptional guest experience. Be the Manager on Duty - if requested,
