Resort Director of Food & Beverage

Description

Benefits:

• Medical, Dental, Vision Insurance
• Paid vacation, paid Holidays
• 401k plan with employer match
• Long and short-term Disability
• Major Illness Insurance
• Accident Insurance
• Access to resort amenities (Golf, Marina, etc)
• Retail and dining discounts
• Discounts at all Crescent Hotels & Resorts properties

The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We’re on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it’s an outdoor lover’s dream. When you work in paradise, is it still called work?

Definition:

The Director of Food and Beverage is responsible for overseeing and directing the Front of the House Food & Beverage operations including Banquets, Restaurants, In-Room Dining, Lounges, and any other Food or Beverage related areas. Develop and recommend the budget, marketing plans and objectives. Oversee development of employees. Hire, train, empower, coach and counsel, review and evaluate performance, and conduct salary reviews for employees. Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations. Coordinate food and beverage operations with other resort and hotel departments to ensure efficient guest service. Resolve Member/guest complaints as appropriate to maintain a high level of customer satisfaction and quality. Implement procedures to increase guest and associate satisfaction.

General Duties:

• Responsible for food and beverage quality.
• Oversees all Food & Beverage Outlets, and Banquets.
• In charge of general F&B accounting operations.
• In charge of Cost Controls/Purchasing/Receiving of front of house.
• Coordinate all activities pertaining to F&B operations.
• Responsible for service supplies purchases and inventories.
• In charge of hiring, training, supervising, and evaluating performance of F&B management staff.
• Executive in charge of overseeing scheduling and labor costs of service staff.
• Responsible for the coordination between the back and front of the house F&B operations.
• Responsible for the organization, coordination, and sanitation of the food service areas.
• Responsible for Point-of-Sale training and supervision.
• Responsible for maintaining F&B equipment and overseeing maintenance of equipment.

Employment standards:

• Associate or bachelor’s degree and minimum 5 years previous F&B Operations experience including Fine Dining.
• Previous experience overseeing multiple locations/F&B outlets. Luxury hotel experience valued.
• Previous experience with Evaluation of F&B items, Purchasing and Receiving.
• Menu Planning and Pricing/Food Cost Controls/Labor Cost Controls.
• General Computer Knowledge.
• F&B Accounting Skills and Budgeting and P&L Planning.
• Point of Sale System Supervision.

Knowledge of:

• Quality Food Preparation
• Supervision, Evaluation and Training Back-of-the House Staff
• Ability to Motivate and empower Associates.
• Strong inter-personal communication skills.
• Organizational Skills between Front and Back House Operations

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)