Food & Beverage Director

*Noble Kitchen and Bar at The Brunswick Hotel is actively searching for professional, friendly, and fast-paced Food & Beverage Director to join our team!* The Brunswick Hotel, managed by Hay Creek Hotels, offers 50 upscale guest rooms and suites.
Noble Kitchen & Bar offers a chef-driven menu inspired by local, seasonal ingredients.
Our indoor/outdoor bar, dining room seating, and outdoor patio offer an inviting experience for locals and visitors any day of the week.
We also host a number of banquet meetings and private events in our board room and event space.
Noble Kitchen & Bar is a Wine Spectator Award Winner.
Visit thebrunswickhotel.
com and noblekitchenbar.
com for more information.
A distinctive element exclusive to Hay Creek Management’s approach to guest service is its “*Host Philosophy,”* which encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of their primary job responsibilities.
The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure, comfortable confidence that their service expectations will be exceeded.
*Essential Functions:* ¨ Independently manages restaurant front of house personnel, specifically Noble Kitchen + Bar to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
¨ Pro-actively assist HR in recruiting, reviewing and qualifying candidates, conducting interviews, and checking references under Hay Creek guidelines and practices.
Responsible for making sound employment decisions within budget.
¨ Manage and oversee all Food and Beverage Staff, including sub-manager’s and the overall success of their teams.
¨ Ensure all F&B and Culinary associates are onboarded appropriately and timely, fully trained according to HCH process, coached and disciplined as necessary, motivated, developed, and rewarded consistently.
¨ Responsible for management of staff’s adherence to all HCH standards, including appearance and uniform policy, time and attendance policy, steps of service, quality standards, and all other established SOPs and LSOPs.
¨ Directly complete and assist in employee and manager performance reviews/evaluations.
Administer to employee with subsequent manager; administer to manager with GM.
¨ Assist team members as needed to promote a positive teamwork environment.
All managers are expected to perform any duty of their own employees.
Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
¨ Responsible for the appropriate and timely handling of all necessary paperwork in department, including proper discipline reports, correct new hire form completion, honest and fair evaluations, rate changes/payroll, etc.
¨ Oversee all labor costs related to department.
Review payroll/time clock daily.
Ensure all time sheets are corrected promptly.
Monitor and control OT costs.
Oversee staff to guest ratio and labor effectiveness.
Review final payroll approval for department.
Oversee that all tipped employees are declaring tips according to company procedure and IRS policy.
¨ Create and/or approve front of house schedules and forecasting according to volume and budget.
Responsible for all final schedules.
¨ Create and maintain an approved training program with a strong attention to detail based on HCH training programs.
Confirm all F&B staff have completed departmental training and a skills/knowledge test prior to independently servicing guests.
¨ Monitor uniform inventory and work with sub-managers to ensure each employee has correct uniforms on their first day of work.
Ensure all associates’ uniforms are clean, neat, pressed, and according to standard.
¨ Maintain department Memo Binder to effectively communicate to all department employees.
¨ Conduct weekly one on one’s with General Manager and sub-managers.
¨ Maintain and update associate phone/email list.
¨ Review revenue reports daily.
Communicate any changes needed to Accounting.
Ensure cover counts, day part revenues, beverage revenue, banquet revenue, tips payable, service charges, and average ticket amounts reflect that date correctly.
¨ Responsible for monitoring budget regularly.
Ensure department use of checkbooks for all costs in order to meet budgetary guidelines.
Ultimate responsibility for all budget goals in both front and back of house.
¨ Address each and every guest using the S.
E.
A.
C.
method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close.
¨ Attend all scheduled meetings and training sessions.
¨ Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.
¨ Comply with all Hotel and HCH time and attendance policies.
¨ Comply with all Hotel and HCH uniform, dress code, and appearance standards.
_*Front of House;*_ ¨ Practice and maintain cleanliness in the dining room, bar, banquet rooms, server stations, liquor and wine room, beverage areas, prep and coking areas, dry storage, fridge/freezers, and other back of house areas at all times.
¨ Complete beverage inventory, order items, and confirm receiving all beverage needs.
Work closely with third party vendors.
Ensure specialty items are in stock, storage areas are organized, and yield management is strong with controlled beverage cost.
Work with Bar leadership to ensure proper and accurate inventory is in place.
¨ Monitor China, Glassware and silverware monthly inventory and ordering according to budgetary guidelines.
¨ Work closely with suppliers to ensure that all items needed are in stock for the menu.
¨ Code and submit all F&B invoice billing timely, accordingly to hotel policy.
¨ Lead Pre-Meal/Stand-Up daily.
Develop and maintain guidelines/topics to discuss daily.
Use as a time to educate, discuss issues, talk about guests, feedback, food& wine, menu changes, specials, customer service case studies, SOP and LSOP reminders, etc.
¨ Oversee all banquet functions and appropriate sub-managers associated with the function execution.
Ensure proper setup, staffing levels, and service is conducted according to guest expectation.
¨ Maintain an accurate and always updated BEO Binder.
Bring to BEO Meetings with comments, questions, and feedback.
Follow up with Sales department on any operational concerns.
¨ Maintain department Memo Binder to ensure all staff are educated and there is an effective communication median for changes.
¨ Print restaurant, beverage, in-room dining, and event menus/menu cards as needed.
¨ Manage Point of Sale by updating and maintaining menu buttons, pricing, specials, customizations, etc.
Communicate any Point of Sale issues timely and assist in resolving.
¨ Review and assess product mix daily.
¨ Responsible for the administration of all F&B promotional items, menus, Advertisement, mos.
Calendar, etc.
¨ Responsible for hiring & scheduling weekly entertainment (or as needed).
Promote creative entertainment programs according to season and clientele.
¨ Maintain stock of comment cards, menus, business cards, check inserts for the restaurant.
¨ Work closely with Sales team to develop event menu packages.
¨ Regularly touch tables daily and work with event client contacts, ensuring guest satisfaction at all times.
¨ Practice and enforce all cash handling policies and procedures.
Work with Accounting Manager to hold staff accountable for cash handling procedures.
¨ Responsible for comp and void privileges and approving active promotions and gift card/certificates.
Review Comp/Voids daily.
¨ Complete event paperwork according to sales procedure as needed.
Work closely with subsequent manager to ensure all banquet closing paperwork is completely accordingly.
¨ Oversee banquet bar and requisition of liquor.
Ensure adherence to beverage standards and liquor policy.
¨ Lead and manage all holiday F&B operations, with a focus on prompt, consistent delivery of quality food items.
Participate in constructive development of all holiday promotions and operational goals.
*Hotel Specific Essential Functions:* ¨ Ability to remain standing for 10 hours (or 100% of shift).
¨ Ability to remain in a standing or stationary position for up to 8 hours.
¨ Ability to frequently move and lift up to 80 lbs.
¨ Ability to reach and lift items overhead regularly.
¨ Ability to carry loaded trays up to 50 lbs.
on shoulders regularly.
¨ Ability to walk the property and grounds regularly.
¨ Ability to visually survey work and guest ¨ Ability to move up and down stairs regularly.
¨ Ability to bend frequently and repetitively during a shift.
¨ Ability to use repetitive manual dexterity.
¨ Ability to remain bent over a sink/tub for an extended period of time.
¨ Ability to move quickly based on guest needs.
¨ Ability to effectively communicate, often in a public forum.
¨ Ability to frequently communicate and exchange accurate information effectively.
¨ Ability to read, write, understand and speak English.
*Technology and Equipment:* ¨ Microsoft Office, including Outlook, Word, and Excel programs.
¨ Point of Sale System ¨ Multi-line Phone System ¨ Credit Card Processing ¨ Computer and Printer ¨ Time Keeping System and Software ¨ Automatic dishwasher ¨ Chemical dispenser ¨ Basic Kitchen equipment ¨ Steamer and Steam Table ¨ Food Processor ¨ Industrial Mixer ¨ Waffle Iron *Working Environment:* ¨ Hotel property with 50 guest rooms.
¨ Work will primarily take place in a restaurant environment.
¨ Group and solo work.
¨ Practice and observe all safety procedures.
¨ Interior of hotel, in all areas with exposure to extreme temperatures.
¨ Exterior of hotel with exposure to weather conditions.
¨ Exposure to various hazardous chemicals.
Job Type: Full-time Pay: $65,000.
00 - $68,000.
00 per year Benefits: * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Paid training * Vision insurance Experience level: * 4 years Restaurant type: * Bar * Fine dining restaurant Shift: * 10 hour shift Weekly day range: * Monday to Friday * Weekends as needed Ability to Relocate: * Brunswick, ME 04011: Relocate before starting work (Required) Work Location: In person