Director of Food and Beverage

Overview

The Director of Food and Beverage will provide oversight and management to Banquets, Convention Services, Owls Nest, Starbucks, The Lodge Kitchen and The Backyard Café. They will manage the training of all staff to ensure excellent service standards. The Director of Food and Beverage will assist in maintaining the AAA Four Diamond Standards.

The Director of Food and Beverage will always conduct themselves in manner which supports the Core Values of Sunriver Resort:Trust, Open & Honest Communication, and Commitment.They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.

Responsibilities

• Provides oversight and management of all food & beverage functions.
• Leads and supports F&B teams
• Prepare forecasts and reports and with the assistance of the Controller, manages the food & beverage budget
• Ensures physical atmosphere of all F&B outlets assigned
• Oversee the development and execution of new promotions, events, etc.
• Participate in monthly staff meetings to include ongoing training topics
• Works with culinary to develop new food menus responsive of the local market
• Is responsible for all food products served to our guests
• Manages established par levels for supplies and equipment
• Manages timely completion of performance appraisals
• Acts as a resource for Leaders
• Develop and implement controls for expense management
• Implement strategies to continually improve revenues
• Facilitates prompt follow-up to all guest concerns
• Implements F&B training programs
• Interview, hire and manage department heads
• Assists with the oversight of the F&B recruitment process
• Promotes high associate morale
• Recommend discipline and/or termination when appropriate of team members
• Takes a proactive approach to coaching and counseling
• Attends appropriate resort, department and IBU meetings
• Maintains a strong knowledge of hospitality trends, especially food & beverage
• Develop relationships with food and beverage suppliers
• Collaborate with purveyors and vendors to develop new products and manage vendor relationships
• Has excellent presentation skills and is comfortable speaking in front of owners, associates and guests
• Provide strategic industry insights to Sunriver Resort as it relates to culinary trends, restaurant trends and innovative ideas that position Sunriver Resort as a premiere destination resort
• Participating in and contributing to the Advisory team or equivalent in a meaningful and effective way
• Utilizes labor management tools to schedule and control labor costs
• Manage china inventories, ordering, stocking, etc.
• Plays integral role in the development of new menus
• Supports the oversight of the culinary function
• Complies with Health Department requirements
• Maintain a professional appearance and follow all Sunriver Resort’s dress code standards
• Remain alert, courteous and helpful to the guests and team members at all time
• Comply with all Sunriver Resort’s policies, procedures and safety regulations
• Performs other duties and oversite of other departments as assigned

Qualifications

• Two or four year degree in culinary or hospitality management preferred
• At least seven years supervisory food and beverage experience required
• At least five years in a resort or high end hotel setting preferred
• Prior Four or Five Diamond experience preferred
• Ability to work well with others and function well in fast paced environment;
• Knowledge of resort operations;
• Knowledge of food, beverage, institutional supplies and other resort equipment;
• Computer literate
• Must be 21 years of age or older;
• Current Food Handler’s permit or ability to obtain one within 2 weeks of employment;
• Must have a valid driver’s license and meet company driving standards;
• Must be able to read, write and speak English;
• Ability to work a flexible schedule that may include evenings, weekends and holidays.

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