Job description
Department: Food and Beverage
Position: Director of Food and Beverage
Reports To: General Manager
The Pridwin Hotel, Shelter Island, is seeking a dynamic Director of Food and Beverage Operations. It is our desire to have restaurants, bars, banquets, and outlets that set the standard in our industry—that we are leaders not simply followers of dining trends. A leader who not only possesses the business acumen necessary to ensure financial profitability, but also shares our dedication to upholding service standards and providing outstanding guest culinary experiences.
The Pridwin:
The Pridwin Hotel is one of the East End’s most belove waterfront resorts, located on Shelter Island. Opened in 1927, The Pridwin offers the amenities of a classic all-American classic resort—including spa, dining, live music, boating, private beach, and pool, tennis, and comfortably luxurious accommodations. Marrying the gentility and traditions of a bygone era with up-to-the-minute amenities and service, The Pridwin’s retreat-like campus provides guests with the perfect setting to relax and recharge.
Supervisory Responsibilities: Frederick’s Restaurant General Manager, F&B Managers, Banquet/Events Manager.
Area of Responsibilities: Frederick’s Restaurant, Crescent Lounge, Meetings Rooms, In Room & Cottages Dining, Edie’s, The Nook, The Grove, The Pool Bar, Petri Hall & all F&B related Spa dining.
Position Overview: Direct the successful operation of all Food and Beverage outlets at The Pridwin and maintain high standards of food and beverage service quality and merchandising to maximize profits. Participate in overall hotel management as a member of the Executive Committee. The position is “hands on” and requires an element of active participation with events and restaurants, following a schedule that allows exposure to day and night-time operations, as well as holidays and weekends.
Overall responsibility is to partner with the Executive Chef to ensure guest satisfaction and continuously improve service standards throughout all Food and Beverage operations, while providing overall support to the Hotel General Manager. The position will recruit, hire, train, develop, empower, coach and counsel and conduct performance and salary reviews of Food and Beverage management and supervisory staff. Responsible for day-to-day operations of Food and Beverage outlets and support of related departments, operational business tracking and analysis, payroll, monitoring of expenses, seasonal storage management, training, operational planning using Quarterly Business Plans and Management Letters, participation in Cap Ex planning and budgeting. Participate in Marketing and Public Relations initiatives and steer an ongoing, coordinated effort and strategy to assure a profitable and service-oriented culture representative of the Cape Resorts and The Pridwin brand and philosophy.
Specific duties include but not limited to:
- Assure a high level of guest satisfaction and adherence to service standards.
- Work with partners to for improvement in all areas, including service, food and beverage, cost control, and profitability.
- Develop brand appropriate beverage program by season.
- Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
- Maintain budget development, forecasts, and results. Be knowledgeable of outlet budgets. Monitor expenses in all areas including purchasing, inventory, labor and payroll costs.
- Provide clarity to all team members about their goals and objectives.
- Maintain up to date and accurate department organizational chart indicating clear chain of command.
- Review and implement incentives and service standards regularly with staff to exceed guest expectations.
- Take a “hands on” approach to resolving customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
- Conduct daily rounds of all Food and Beverage outlets and related departments.
- Lead in building effective and complete departmental communication and interdepartmental communication.
- Enforce and take an active role in outlet team “huddles” or meal period pre-shift meetings and weekly staff meetings to ensure on going quality training, enhanced communication, a robust team spirit and overall improvement of operations.
- Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage outlets.
- Develop, implement and monitor schedules for the operation of all outlets to achieve a profitable result.
- Implement effective control of expenses and labor costs among all outlets.
- Assist managers in establishing and achieving outlet goals, predetermined profit objectives and desired standards of food quality, service, training, staffing, sanitation, merchandising, marketing, and promotion.
- Regularly review and evaluate the degree of customer service provided within the individual outlets. Maintain customer service standards and mentor staff accordingly.
- Continuously evaluate the performance of staff and encourage improvement of all personnel. Support of training and development program within the department which will provide well-trained employees at all levels.
- Function as Manager on Duty for the hotel as needed and support the Hotel General Manager with daily operations in all areas of the hotel.
- Maintain and monitor the procedures with the hotel’s POS system Aloha, Seven Rooms.
- Ensure enforcement of proper execution of shift reports and hold outlet supervisors & F&B managers responsible for follow through with line employees for accountability of money.
- Maintain open communication between the “Front of House” staff and “Back of the House” staff members that creates a cohesive team environment.
- Awareness of social media factors and local reputation and will act as a compass for business and training initiatives.
- Other duties as assigned.
Required Knowledge, Skills, Abilities:
- Ability to obtain and/or maintain any government required licenses, certificates, or permits.
- Working knowledge of Aloha, Seven Rooms, Maestro, Outlook, Excel and/or current industry PMS, POS, and payroll systems.
Minimum Qualifications:
- Bachelor’s Degree and/or Master’s Degree.
- 10 years food and beverage leadership background with 5 years’ experience at a resort and/or seasonal destination property or full-service hotel.
- Operational, culinary and Sales background is required, and upscale resort/restaurant experience is preferred.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time
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