Dir Food & Beverage📣 Job Ad

About the Role

Sheraton Hotels & Resorts is seeking a Director of Food & Beverage to lead the culinary and beverage operations for its property located in Medina, within the Central Area District. This full-time position requires a seasoned professional with 5-10 years of experience to drive strategic business initiatives and ensure exceptional guest experiences.

Strategic Leadership and Operations Management

The Director of Food & Beverage will serve as the strategic business leader for all property food and beverage operations, including restaurants, bars, room service, and banquets where applicable. This role is responsible for developing and implementing departmental strategies that align with brand service standards and initiatives. The focus is on meeting target customer needs, enhancing employee satisfaction, and maximizing the financial performance of the department through the delivery of products and services that meet or exceed expectations.

Financial and Budgetary Oversight

This position involves the development and management of the Food and Beverage budget, closely monitoring actual and projected sales to ensure revenue goals are met or exceeded. The Director will identify and address opportunities for revenue growth and maintain profit margins without compromising guest or employee satisfaction. Responsibilities include reviewing financial reports, making recommendations for capital expenditures on equipment and renovations, and ensuring adherence to cash and liquor control policies.

Team Leadership and Development

Leading the Food and Beverage team is a core function, utilizing strong interpersonal and communication skills to influence and encourage others. The Director will foster mutual trust, respect, and cooperation, serving as a role model and demonstrating sound financial and business decision-making. This includes establishing clear goals, identifying developmental needs within the team, and providing coaching and mentorship to improve performance. Regular communication through pre-meal briefings and staff meetings is essential, as is maintaining open, collaborative relationships with direct reports and the entire team.

Ensuring Exceptional Guest Service

A key responsibility is to provide services that exceed customer expectations, focusing on satisfaction and retention. This involves understanding guest needs, providing guidance and feedback to employees, and empowering the team to deliver excellent service. The Director will review guest feedback from comment cards and satisfaction results, identifying areas for improvement and implementing appropriate corrective actions. Maintaining a balance between profit and service satisfaction is crucial.

Qualifications and Experience

Candidates should possess a high school diploma or GED with 6 years of experience in food and beverage, culinary, event management, or a related professional area. Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, combined with 4 years of relevant experience, will be considered. Strong knowledge of customer service principles, financial resource management, administration, applied business principles, and material resource management is required.