Food & Beverage Manager jobs in Vermont

Who this job will appeal to

A seasoned culinary professional looking for an Excellent place to grow! The Food & Beverage Director has total oversight of FOH and BOH roles in the restaurant, kitchen, and banquets.

The F&B Director is responsible for leading by example and developing their staff as assets for the hotel. They direct food preparation, productions, and control for all food outlets and banquet facilities at the hotel and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs.

What you will be doing

In this role, you will be responsible for administering, planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service.

You will direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.

Work with General Manager to create and implement new menus and individual menu items based on current trends and regional tastes.

Interact with guests and clients to assess satisfaction, evaluate trends, address issues and make improvements accordingly.

Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation.

Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol standards.

As Food & Beverage Director you will be :

Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated.

Recommend changes to the food product. Use market research to develop new products and menu concepts.

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel.

Ensure that all goals are geared toward exceeding guest's expectations. Participate in long range planning.

Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work : appraising performance;

rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.

• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Work closely with vendors to obtain the highest quality offerings at the most reasonable price.
• Provide direction for menu development.
• Determine how food should be presented, and create decorative food displays.
• Recognize superior quality products, presentations, and flavor.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters.

Ensure employees receive on-going training to understand guest expectations.

Control the elements that determine profit and loss. Responsible for all major kitchen / restaurant operating expenses.

Set margins and manage the business against projections.

Requirements

Requirements include basic reading, writing and math skills with some laundry experience preferred. You may be required to work nights, weekends, and / or holidays.

This job requires ability to perform the following : regularly lift and / or move up to 50 pounds, frequently standing up and moving about the work area, frequently handling objects and equipment to maintain the facility, frequently bending, stooping and kneeling, frequently working in areas of high temperatures around heavy equipment.

Education & Experience

• 3 years of experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Banquet / Catering experience required.
• Strong Leadership skills with the ability to effectively lead, motivate, and develop others

Benefits

• Medical / Dental / Vision
• Short Term Disability / Long Term Disability / Life Insurance
• 401k - 4% Match
• Paid Vacation Days / Paid Sick Days
• Company Travel Discounts

Last updated : 2024-04-23