Food & Beverage Director-Brasstown Valley Resort & Spa

Young Harris, GA

Come join the talented team of professionals at Brasstown Valley Resort & Spa in Young Harris, Georgia and work in an oasis from the daily grind, with accommodations and amenities for an array of getaways that range from thrilling to tranquil. Our guests unwind at the exclusive spa, play a round on one of the most well-crafted golf courses in Georgia, or traverse stunning terrain on horseback without ever leaving the grounds. Each evening, guests are invited to bask in the comfort of returning to a deluxe lodge guest room, a chic cottage guest room in the woods, or the exclusive Equani Spa suite.

Although we are owned by the State of Georgia, the resort and all its recreational facilities are managed by Coral Hospitality and employs an average of 230 employees. With each encounter, staff exude and experience our World Class Service of Smiles, Positive Caring Attitude, Willingness to Excel, Team Player, Flexibility and the ability to provide Warm Welcomes – Magical Moments – Fond Farewells.

Summary:

The overall objective and purpose of the Food and Beverage Director position are 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 incumbent is 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.

Essential Duties and Responsibilities:

  1. Create and adhere to F&B budgets
  2. Create a schedule utilizing forecasting and scheduling tools to provide maximum efficiency and labor savings
  3. Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
  4. 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.
  5. 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 solve problems; implements change
  6. 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
  7. Approves menus by consulting with executive chef, outlets 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 the cost of ingredients; minimizing waste; approving orders with suppliers; monitors the evaluation of the quality of product
  8. Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  9. Keeps F&B equipment operating by enforcing adherence to operating instructions
  10. 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.
  11. 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.
  12. Maintain the integrity of Company proprietary information and protect Company assets
  13. All other duties as assigned, planned or un-planned

Education/Experience:

A minimum of three to five years of hotel/resort experience. Previous point of sale system experience required. Must have excellent communication and organizational skills and strong interpersonal and problem-solving abilities. Highly responsible & reliable with the ability to work well under pressure in a fast-paced environment. Can work cohesively with fellow colleagues as part of a team.

Brasstown Valley Resort& Spa is an equal opportunity employers committed to hiring a diverseworkforce and sustaining an inclusive culture. All qualified applicants willreceive consideration for employment without regard to race, color, nationalorigin, gender (including pregnancy), age, religion, disability, sexualorientation, or veteran status, or any other status or characteristic protectedby law.

Post-offer backgroundscreening will be conducted. DFWP/EEO/AA/Minorities/Females/ Disabled/Veterans.