Job Description

IGC Hospitality is seeking an experienced F&B Director.

In Good Company Hospitality Owns and operates multiple high volume venues in NYC & Florida including Refinery Rooftop, Parker & Quinn, Park Avenue Tavern, Vintage Green, The Wilson and O'Toole's Way.

The overall objective and purpose of the Food and Beverage Director position is to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high quality products and service levels. The candidate would be responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food & Beverage Department in support of the mission, core values, standards and goals established by the company.

Areas of Responsibility

Primary areas of responsibility include, but are not limited to the following:

• Proven leader with experience leading large and/or multiple teams
• Monitor and control payroll and other expenses
• Create F&B budgets
• Create schedule utilizing forecasting and scheduling tools to provide maximum efficiency and labor savings
• Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
• Participate in weekly department head meetings, Event Order meetings and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction.
• Analyzes trends, prepares critical measurements, develops the F&B business plan; addresses customers, profits, associates and markets with the hotel management team; implements production, productivity, quality and guest-service strategies, designs systems solves problems; implements change
• Implements food and beverage financial strategies by anticipating requirements, trends and variances; develops budgets and capital expenditure plans; develops action plans, measures and analyzes results, initiates corrective actions, minimizing the impact of variances
• Approves menus by consulting with executive chef, beverage manager, room service manager and banquet managers; reviews potential F&B menus; evaluates popularity of past menu options and availability of seasonal food ingredients and wines; anticipates food and beverage consumption and estimates cost of ingredients; minimizing waste; approving orders with suppliers; monitors the evaluation of the quality of product
• Maintains safe, secure, legal and healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitors conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
• Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand guest service requirements.
• Maintain the integrity of Company proprietary information and protect Company assets
• Must have multi-outlet experience with F&B Concepts
• Must have P&L analysis background

** Must have Full Service Hotel & Event Experience

Job Type: Full-time

Benefits:

• Health insurance
• Paid time off

Experience:

• Hospitality management: 5 years (Required)

Ability to Commute:

• South Ozone Park, NY 11436 (Required)
• Work Location: In person

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