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Director of Restaurants

Company: Sheraton Panama City Beach Golf & Spa Resort
Location: Panama City
Posted on: June 23, 2022

Job Description:

We are seeking an experienced, innovative and enthusiastic Food & Beverage leader to join our team at Sheraton PCB! Our ideal candidate will maintain customer satisfaction as the driving philosophy of the F&B department. He / She will direct and organize the activities of the Sheraton Panama City Beach Golf & Spa F & B Outlets, to maintain high standards of food and beverage quality, service and merchandising to maximize hotel profitability.

Position: Director of Restaurants

JOB OVERVIEW: Direct and organize the activities of the Sheraton Panama City Beach Golf & Spa F & B Outlets, to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.

REPORTS TO: Director of Food & Beverage


-Maintain customer satisfaction as the driving philosophy of the F&B department. Personally, demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met.
-Manage department within budget. Accurately forecast revenues/expenses. Prepare annual departmental outlets budget that accurately reflects the department's operations plan. Anticipate revenue/cost problems and report discrepancies to General Manager. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed.
-Manage people according to Crescent Hotels & Resorts values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers' compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.

-Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR training for all employees, proper storage of foods, storing chemicals away from food, etc.
-Prepare the F&B Outlet budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Identify and select vendors that provide quality service and competitive prices and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by coordinating with Director of Engineering for maintenance of equipment.
-Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
-Investigate and resolve food quality and service complaints in conjunction with Executive Chef.
-Maintain employee appearance standards in food and beverage department.
-Maintain procedures for securing of money & Cash Control Procedures
-Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
-Promote employee empowerment. & maintain high levels of employee satisfaction.
-Report unsafe conditions immediately.
-Select, train, supervise, develop, discipline and counsel employees in accordance with Crescent Hotels & Resorts policies and procedures.
-Complete other duties as assigned by supervisor to include cross training.
-Know bar terminology and wine service. Strong Bar Background and Inventory Controls are Required.
-Solve unusual customer requests creatively.
-Implement and maintain F & B marketing plans.
-Respond to all food and beverage-related guest correspondence.
-Review all daily food specials for presentation, quality and pricing.
-Implement and maintain incentive programs.
-Maintain inventory control (beverage, glass, china, silver, approve orders).
-Menu development - restaurants/lounge concepts/happy hour.
-Participate in community public relations for the resort.

Keywords: Sheraton Panama City Beach Golf & Spa Resort, Tallahassee , Director of Restaurants, Executive , Panama City, Florida

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