Director of Food & Beverage

• Provide appropriate leadership, direction, supervision, and guidance to subordinate management staff
• Assist in implementing departmental operating policies & procedures through training and supervision
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports
• Plan menus for restaurant, private dining, banquets, tournaments, holidays and special events
• Price and cost menus
• Assist the Executive Chef in developing the culinary vision
• Rotate all menus seasonally
• Plan and implement staffing schedules
• Develop and maintain vendor relations
• Ensure an ‘A’ rating from health department inspections
• Ensure efficient and accurate execution of banquet functions, meetings, special events and outings
• Ensure all appropriate sanitation standards
• Coordinate banquet staffing
• Provides appropriate reports to accounting
• Receives and handles complaints concerning food, beverages or service
• Serves as liaison between the dining room and kitchen staff
• Directs pre-meal meetings
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft
• Train employees regarding safety, hazardous materials, sanitation and accident prevention principles
• Maintain the budgeted monthly food cost and labor
• Conduct monthly inventory of food and supplies
• Provide orientation of company and department rules, policies and procedures and oversee training of all new staff
• Produces daily/monthly sales analysis and other reports from the POS system
• Develops and maintains the dining room reservation system and the POS system
• Monitors labor and supplies budget
• Knowledgeable of all Kemper policies regarding personnel
• Work closely and oversee the Executive Chef team
• Manage employment activities for F&B staff members
• Maintain knowledge of current and projected industry developments
• Complete other duties as assigned by the General Manager

• College degree preferred
• Experience in Management in Food & Beverage in Resorts, Restaurants, Hotels and Country Clubs
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management
• Demonstrated quality written, verbal, and interpersonal communication skills
• Must maintain a valid Serve Safe Certificate
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
• Be able to work in a standing position for long periods of time (possibly up to 10 hours)
• Ability to analyze and solve problems
• efficiently handle multiple duties under pressure with minimal supervision
• work flexible hours as required including nights/weekends
• Positive attitude, professional manner and appearance in all situations

ServSafe (Preferred)