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DIRECTOR OF FOOD AND BEVERAGE

Full Time Position.  Hot springs Village is seeking a Director of Food and Beverage for our newly created Food and Beverage Department.  This position reports directly to the COO and will be responsible for all facets of the Department including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions. Requires Bachelor’s degree from four-year college or university; one to two years related experience and/or training; or equivalent combination of education and experience.  Applications will be accepted through Tuesday, March 28, 2017. E.O.E.

 

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Job Title:                     Director, Food and Beverage

Department:                Food and Beverage

Reports To:                 Chief Operations Officer

FLSA Status:               Exempt

Pay Grade:                 12

Approved By:              Chief Operations Officer

Approved Date:          03/015/2017

 

Summary

Directs and oversees all food and beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.  Ultimate Responsibility in the department for guest satisfaction and financial performance.  Requires valid driver’s license and safe driving record with proof of liability insurance.

 

Essential Duties and Responsibilities include the following. Other duties may be assigned.

 

  1. Clearly describes, assigns, and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e. catering, restaurants, banquets, kitchen staff).
  2. Prepares and monitors annual budget, revenue goals, and the expenses for the Food and Beverage Department as well as generating various business volume forecasts and planning accordingly.
  3. Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
  4. Monitors market conditions that impact menu offerings, business volume, and profitability.
  5. Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses.
  6. Participates with the Chef and other managers in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals.
  7. Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
  8. Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
  9. Approves catering policies and pricing; may carry out planning, production, and closure of all events.
  10. Implements policies and procedures for the Food and Beverage Department including compliance of company standards relating to quality of products and services.
  11. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
  12. Manages department members that may include, but not limited to, Executive Chef and Supervisors.
  13. Regular attendance is required.

 

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must be at least 21 years of age and have a valid drivers license with a safe driving record.  Must be able to work nights, weekends and holidays.

Supervisory Responsibilities  Directly supervises food and beverage personnel.  Responsibilities include interviewing, hiring and training employees.  Also responsible for scheduling workers to cover operating hours.

Education and/or Experience

Bachelor’s degree from four-year college or university; one to two years related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills                                                     

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; to talk and hear using good communication skills. The employee is frequently required to stand and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to adjust focus.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually quiet.

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