Director of Food and Beverage - The Groton Inn

To apply: please email Warren Francis, General Manager wfrancis@thegrotoninn.com

The Groton Inn in Groton, MA is seeking an experienced hospitality professional to join its team as the Director of Food and Beverage, beginning immediately. The Director of F&B at The Groton Inn (TGI) is responsible for, and will oversee, all aspects of the front of house operations of bars, restaurants, and banquets. The Director of Food and Beverage works in conjunction with the Director of Sales and the Catering & Events Manager on the staffing and execution of banquet events. The Director of Food & Beverage works in conjunction with the GM, the Executive Chef, and the Forge & Vine Manager to ensure that all facets of the restaurant work efficiently and successfully. He or she works in conjunction with the property’s Executive Chef (EC), Rooms Division Manager, Front Desk Manager, Housekeeping Manager, Forge & Vine Manager, and General Manager(GM) to create memorable experiences for our guests, to meet and exceed expectations on all levels, and to build relationships while driving profitability.

 

 

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

  • Responsible for gracious guest services and interaction from reservations to bill pay and departure, attending to guests inquires comments and/or concerns while representing TGI and Migis Hotel Group (MHG) in a professional manner and appearance.
  • Responsible for the performance of daily internal operations and tasks required for opening to closing the food service revenue centers. Responsible for the recruitment and training of all food, beverage and banquet personnel.
  • Provide timely feedback to all associates on job performance.
  • Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guests. Be seen as a source of information and guidance, offer relevant information, and motivate through example at TGI and all MHG properties. Must able to perform and teach all skills required of any front of house positions
  • Maintain a two-week schedule staffed to forecasted business and labor targets. Ensure that alterations to the schedule and shift filling is done smoothly and consistently and that this information is properly disseminated.
  • Manage Forge & Vine restaurant manager through goal-setting and regular briefings. Conduct scheduled restaurant meetings with restaurant manager, assistant restaurant manager and Executive Chef.
  • Develop and organize Banquet and Meeting events with Director of Sales, Catering & Events Manager, and Executive Chef. Analyze BEOs to insure seamless service and accuracy.
  • Manage all restaurant, cocktail and wine menus and the POS database to ensure accuracy of menu items, availability and pricing. Provide guests with an excellent selection and service of spirits, wines, beers and soft drinks while purchasing to maintain a set par of cost and inventory controls to budget, using standardized recipes and consistent service practices.
  • Set up sales relationships and manage accounts with various vendors, purveyors and contractors of services and or equipment.
  • Insure the accuracy of, and timely reporting of, monthly start-up and closing liquor, beer, wine, and soda inventories.
  • Monitor small wares including glass and china, establish and maintain pars and control cost through care and reduction in breakage or other loss.
  • Work closely with the Executive Chef to understand menu items and pricing.
  • Continuously direct, evaluate and improve food and beverage services.
  • Responsible for knowledge about all foods served from raw ingredients to final preparation, plating and beverage pairings, a complete understanding of the kitchen’s timing and execution of all menu items. The Director of Food and Beverage acts as liaison between the guests, service staff, and the kitchen.
  • Communicate effectively with all management and across hotel’s departmental lines.
  • Maintain knowledge of house counts, business levels, scheduled groups and activities.
  • Participate in the weekly Manager’s Meeting to discuss overall operations at TGI while providing input from the Front of House and taking feedback from other department heads to help foster our overall operational success.
  • Expedite in-house promotions and small-scale marketing by assisting the Rooms Division Manager and the Front Desk Manager with social media.
  • Ensure the planning and execution of a clean, well-maintained facility limiting defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture and POS equipment.
  • Responsible for the welfare of our guests and employees: minimize the liability to ownership by understanding and enforcing health & safety code regulations, licensing, and state laws regarding the sale, service and consumption of alcoholic beverages on premise.
  • Carry out responsibilities and duties associated with Manager On Duty (MOD) job description as assigned. Cultivate industry relationships both regionally and locally. Adhere to, and insure completion of, all MHG and TGI Human Resources policies, procedures, and paperwork for department. Show enthusiasm, graciousness, flexibility, adaptability, strong leadership and organization skills, the ability to work under pressure and multi-task, and the desire to learn and teach.
  • Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.
  • Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
  • Protect the assets of this property and Migis Hotel Group.

 

MINIMUM REQUIREMENTS:

  • Must be eligible to work in the United States of America.
  • Prior experience in food & beverage service is necessary; to include 5 plus years management experience as a restaurant general manager or food and beverage manager.
  • Diploma or degree in business management, culinary arts or hospitality management would be a plus.
  • 50-60 hours per week.
  • Schedule varies according to operational needs; but may regularly include early mornings, evenings, weekends, holidays, and split-shifts.
  • Must be at least 21 years of age.
  • Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
  • Must enjoy working with the public, and have a strong appreciation for the guests’ experience.
  • Knowledge of fine, casual and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes and liquor laws.
  • Must be willing to learn the skill set of back of house employees.
  • Should be well spoken, have a can do attitude, be a quick learner and with hands on accountability.
  • Ability to work as a part of a team.
  • Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.
  • Active listening and observation skills.
  • Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.

 

ABILITIES REQUIRED:

  • Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment.
  • Occasional stair climbing.
  • Working in varying temperatures and conditions both indoors and out.
  • Frequent hand-washing.
  • Hazards include, but are not limited to lifting injuries, stress, slips, and tripping.
  • Manually handle/lift/carry product up to 50 pounds between knee and shoulders.
  • Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
  • Must be vertically mobile working in limited space for entire shift.

 

 

DISCLAIMER

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.