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Director of Food And Beverage
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- Clearly describe, assign, delegate responsibility and authority for the operation of the various food and beverage sub-departments, as well as work with each AOR in a 'Hands-On' management style; e.g.room service, restaurants, banquets, etc.
- Develop and maintain (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g.budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
- Participate in Manager on Duty coverage program requiring weekend stay over, constant monitoring throughout hotel and trouble shooting problems.
- Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
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