Food & Beverage Director - Hotel & Conference Center

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  • Food & Beverage Director - Hotel & Conference Center

    Patrice & Associates - GFS


    Restaurant - Food Service, Hospitality - Hotel, Management

    Degrees Required:
    High School

    Employment Type:

    Manages Others:


    • 4+ years experience as a Food & Beverage Director 
    • 4+ years experience as Banquet Supervisor/ equivalent
    • Proven track record as a Food & Beverage Director in a multi-outlet Hotel
    • Experience leading the banquet effort for a 20,000 sqft or larger Conference Center

    • Degree and/ or equivalent experience in Hotel/ Food & Beverage Management
    • Willingness and desire to reside in Virginia's Shenandoah Valley

    5 Advantages YOU get using Patrice & Associates - GFS

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    Boutique-style Hotel & Conference Center

    Shenandoah Valley, Virginia

    Our client is an experienced hotel development/ management company based in Maryland.  In April they are opening a NEW, ground up build, hotel and regional conference center in Virginia located in the heart of the beautiful Shenandoah Valley.  The property is a joint-venture between the city and a major public university and includes 200+ rooms and a 20,000 sqft conference center.  The hotel and conference center are located on the campus of the university.  

    We are in search of an experienced Senior Food & Beverage DIRECTOR to lead the F&B development and teams through the property's opening and long into the future.  This is a relatively rare and incredible opportunity to work with an outstanding organization and live in one of the most beautiful and cost-favorable places anywhere; all while opening a top-notch property with the focus set on being BEST IN CLASS ! 

    The Director of Food & Beverage is responsible for coordinating all phases of group meeting/ banquet functions held in the Hotel & Conference Center; coordinate these activities on a daily basis; assist clients in program planning and menu selection.  Additionally, solicit local group Food & Beverage business; maintain the services and reputation of the Hotel & Conference Center and act as a management representative to group clients.

    • Achievement of budgeted food sales, beverage sales, labor costs and profitability. Timely analysis of Food & Beverage Prices in relation to competition.
    • Completion of Customer Follow-up calls on a timely basis. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers.
    • Preparation of Sales Promotions & Mailings. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. Telemarketing to previous clients to inquire about possible future bookings.
    • Development and maintenance of all department control procedures. Maintenance of Hotel credit policies.
    • Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
    • Coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
    • Supervision of daily paper flow including Proposals, and Function Contracts.  Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness 
    • Completion of monthly forecast.  Attendance and participation at weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing.
    • Development and maintenance of department manual.
    • Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. Assure the maintenance of bar control policies.
    • Assure the completion of weekly schedule and shift duties while :a. Maintaining a labor cost below the maximum of 15%. b. Assuring adequate and consistent. Completion of monthly inventory.
    • Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. Purchasing of purchase requirements of small wares, linens requirements etc.
    • Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. Ensuring that services meet customer specifications. Quality of meeting room set-up.
    • Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.
    • Responsible for staff training and development. Proper hiring and termination procedures must be followed.
    • Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
    • All other duties as directed by the General Manager.

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