A year round resort in Northwest Michigan is seeking a talented, experienced, collaborative Director of Food and Beverage to lead all dining and beverage operations. Key competencies include:
1. Strategic Planning and Execution
Operational Strategy: Develop and implement strategies for food and beverage operations to achieve business goals and enhance profitability.
Market Analysis: Conduct market research to understand trends, customer preferences, and competitive landscape.
2. Financial Acumen
Budget Management: Create and manage budgets, forecast financial performance, and optimize costs without compromising quality.
Revenue Enhancement: Identify opportunities to increase revenue through menu design, pricing strategies, and promotions.
3. Leadership and Team Management
Team Development: Recruit, train, and motivate staff, fostering a positive work environment and ensuring high performance.
Conflict Resolution: Address and resolve conflicts effectively, maintaining staff morale and productivity.
4. Customer Experience and Service Excellence
Guest Relations: Ensure high standards of service and guest satisfaction, handling complaints and feedback promptly and professionally.
Quality Control: Monitor and maintain food and beverage quality, adhering to safety and hygiene standards.
5. Culinary Knowledge
Menu Development: Oversee menu creation and design, working closely with chefs to ensure innovative and appealing offerings.
Ingredient Sourcing: Establish relationships with suppliers to source high-quality ingredients and manage inventory effectively.
6. Marketing and Sales
Promotion Strategies: Develop and execute marketing campaigns to promote food and beverage offerings and attract customers.
Brand Management: Enhance and maintain the establishment’s brand image through consistent and high-quality service.
7. Operational Efficiency
Process Improvement: Streamline operations to improve efficiency and reduce waste, implementing best practices in food and beverage management.
Technology Utilization: Leverage technology for inventory management, reservations, and customer relationship management.
8. Compliance and Safety
Regulatory Compliance: Ensure adherence to local, state, and federal regulations regarding food safety, health codes, and employment laws.
Health and Safety: Implement and monitor safety procedures to ensure a safe working environment for staff and a safe dining experience for guests.
9. Communication Skills
Interpersonal Communication: Maintain effective communication with staff, guests, and suppliers, ensuring clear and respectful interactions.
Negotiation: Negotiate contracts with suppliers and vendors to secure favorable terms and pricing.
10. Innovation and Adaptability
Trend Awareness: Stay updated with industry trends and adapt strategies and offerings to meet evolving customer expectations and market conditions.
Problem-Solving: Approach challenges with a creative mindset and find effective solutions to operational issues.
Please apply directly to this posting with resume and cover letter for additional information.
