Company Confidential: Food and Beverage Director

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.