Food & Beverage Director

Location

This is a Full-Time position located at The Red Lion Inn in Stockbridge, MA.  The Red Lion Inn is a property managed by Main Street Hospitality.

Benefits

1. Competitive Salary
2. Paid Time Off
3. Health Insurance
4. 401k
5. Continuing Education Reimbursement Program

Job Purpose:

This position is primarily responsible for directing service standards by ensuring the integrity of dining service at all four dining outlets on the property is exemplary.  This individual also controls and analyzes the financial position of the department (F&B Front of House) and is directly responsible for overseeing the Dining Room Management team and Events and Catering.   

Essential Duties and Responsibilities:

• Manages all aspects of the FOH operation including the supervision and direction of the Restaurant Managers, supervisors and related staff.
• Maintains a professional leadership style and mentors all levels of staff.
• Responsible for the selection, training, counseling and termination of all FOH F&B staff.
• Responsible for ensuring timely completion of performance reviews for all FOH F&B staff. Directly responsible for Restaurant Managers and supervisor reviews.
• Ensures all staff follows proper daily procedures and supports department and staff with all guest related activities focusing staff on guest relations.
• Ensures appropriate management development and training is executed
• Directs and supervises payroll and operating expense budget controls for F&B FOH department.
• Maintains daily awareness of house counts and revenue projections and uses this information to make expense decisions/recommendations.
• Through coordinated efforts with the Food & Beverage Management team, adjusts staffing levels when needed, due to house counts, illness, vacations, etc.
• Ensures that payroll, staff scheduling and staff member payroll issues concerning all areas are accurate and submitted in a timely manner.
• Prepares, reviews, analyzes budgetary, hours and overtime reports for all FOH F&B related areas and executes adjustments as necessary.
• Facilities pre-meal briefings with the Chef and restaurant managers to educate restaurant staff on menu items including ingredients, preparations methods, and unique tastes.
• Manages service delivery in outlets to ensure guest service from point of entry to departure (getting from hostess, speed of order taking, and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
• Works with the Chef to manage menu mix by reviewing item sales trends and profit contributions regularly
• Reviews guest complaints and guest satisfaction results and other date to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuous improvement
• Oversees the booking and manages service of restaurant parties, special events, and room service
• Understands and communicates to staff the operating and maintenance procedures of all department equipment
• Programs and implements the POS, and manages transitions
• Participates in the budgeting process, and prepares weekly & period end P&L critiques
• Assists in the development of the Food & Beverage FOH budgets and is responsible for daily operational decisions to meet established budgets.
• Maintains high guest visibility. Works closely with staff and managers on the floor during busy periods, interfacing with guests ensuring a positive and exemplary experience as modeled in R2 and Danny Meyer’s Hospitality Quotient.
• Manages recording, reporting and resolving all cleanliness, repair and safety concerns in dining rooms and kitchen in conjunction with the Executive Chef. Maintains a strong partnership with the Maintenance Director to ensure strong communication of problems and timely repairs. Monitors and ensures proper and regular maintenance of all F&B areas including common areas, porch and courtyard.

Qualifications:

Education

Must possess BA in business administration, hospitality management or related field or equivalent experience.

TIPS certified,

Serve Safe certified

Allergen Awareness

Crowd Control Manager Certificate.

Experience

Must possess a minimum of 3 years' experience as a Food & Beverage Manager or Assistant F&B Director at a quality resort or hotel.