Innisbrook, home to the PGA Tour's Valspar Championship, is
looking for a Food and Beverage Director to oversee the operation
and strategic initiatives of all facets of its Food and Beverage
division. This position reports to the Managing Director.
Direct and organize the food and beverage function of the
hotel/resort in order to maintain high service levels and standards
of Food and Beverage while meeting and/or exceeding the budgeted
revenue and profit goals. Participate in total hotel management as
a member of the Executive Committee.
ESSENTIAL JOB FUNCTIONS
-Plan and direct the functions of administration and planning of
the Food and Beverage Department to meet the daily needs of
-Clearly describe, assign and delegate responsibility and authority
for the operation of the various food and beverage sub-departments,
i.e., room service (if ever re-introduced), restaurants, banquets,
culinary/kitchens, stewards, etc.
-Develop, implement and monitor schedules for the operation of all
restaurants and bars to achieve a profitable result.
-Participate with the chef, outlet managers, and catering managers
in the creation of attractive and merchandising menus designed to
attract a predetermined customer market.
-Implement effective control of food, beverage and labor costs
among all sub-departments.
-Assist the area managers in establishing and achieving
predetermined profit objectives and desired standards of quality
food, service, cleanliness, merchandising and promotion.
-Regularly review and evaluate the degree of customer acceptance of
the individual restaurants and banquet service. Recommend to
management new operating and marketing policies whenever declining
or constant sales imply dissatisfaction by the customers, a
material change in the make-up of the customer market, or a change
in the competitive environment.
-Develop (with the aid of sub-department heads) operating tools
necessary and incidental to modern management principles, i.e.,
budgeting, forecasting purchase specifications, recipes, portion
specifications, menu abstracts, food production control, job
-Continuously evaluate the performance and encourage improvement of
the personnel in the food and beverage department. Plan and
administer a training and development program within the department
which will provide well-trained employees at all levels and permit
advancement for those persons qualified and interested in career
development. Oversee departmental matters as they relate to
federal, state and local employment and civil rights laws.
In addition to performance of the essential functions, this
position may be required to perform a combination of the following
supportive functions, with the percentage of time performing each
function to be solely determined by the manager based upon the
particular requirements of the hotel:
-Monitor hotel activities and troubleshoot problems.
-Additional duties as necessary and assigned.
-Professionally represent the hotel in community and industry
organizations and events.
-Participate as a team player with all departments.
-Provide constructive feedback to all departments.
Be a leader and a role model to all employees.
Hotel/Restaurant Management degree or accredited Culinary School
preferred. Demonstrated success at high end, complex resorts in the
Food and Beverage operations, as well as culinary sales and
marketing experience. Minimum 5 years experience as a F&B
-Considerable knowledge of complex mathematical calculations and
computer accounting programs. Budgetary analysis capabilities
-Must be able to speak, read, write and understand the primary
language(s) used in the workplace.
-Must be able to read and write to facilitate the communication
-Requires good communication skills, both verbal and written.
-Must have exceptional organizational, management skills.
-Must have exceptional food and beverage knowledge.
May be required: to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Must be able to sit at a desk for up to 5 hours per day. Walking
and standing are required the rest of the working day. Length of
time of these tasks may vary from day to day and task to task.
-Must be able to exert well-paced ability to maneuver between
functions occurring simultaneously.
-Must be able to exert well-paced ability to reach other
departments of the hotel on a timely basis.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
-Must be able to lift up to 15 lbs. on a regular and continuing
-Must have the ability to bend, squat and frequently lift 25 lbs.
and occasionally lift up to 50 lbs.
-May be required to lift trays of food or food items weighing up to
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors, and subordinates.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
-Requires manual dexterity to use and operate all necessary
Must have finger dexterity to be able to operate office equipment
such as computers, multi-line touch tone phone, scanners, printers,
FAX machines, photocopiers and other office equipment as
-Must be able to work effectively in a stressful environment,
communicate with others, effectively deal with members and guests
and accept constructive criticism from supervisors.
-Must be able to change activity frequently and cope with