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Director, Food & Beverage
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Full-time
- Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
- Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
- Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
- Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.
- Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment
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