Director of Food and Beverage

The Biltmore Hotel is a prestigious luxury hotel renowned for its exceptional hospitality, elegant ambiance, and impeccable food and beverage services. Located in a prime destination, the Biltmore offers a comprehensive range of amenities including multiple fine dining venues, banquet services, poolside dining, and room service to cater to the discerning needs of its guests and members. As a cornerstone in the hospitality industry, the Biltmore prides itself on upholding high standards of service excellence, ensuring every visitor experiences refined comfort and personalized attention during their stay. The hotel operates under a philosophy that emphasizes employee relations, guest satisfaction, and a commitment to maintaining an esteemed reputation in the luxury hospitality sector. The role of Food and Beverage Director at the Biltmore Hotel entails the comprehensive management and oversight of all food and beverage operations throughout the property. In close partnership with the Executive Chef, this position is responsible for maintaining the luxury standards expected by guests while maximizing the profitability and efficiency of all dining establishments within the hotel. This includes direct supervision of several department heads, such as restaurant managers for multiple venues, the Food and Beverage Events Manager, Room Service Manager, and bar supervisors. The Food and Beverage Director plays a critical role in ensuring all departmental policies, procedures, and standards, as outlined in the Biltmore Standard Operating Procedures (BSOPs), are consistently applied and maintained. This individual will be instrumental in developing division policies, overseeing budget preparation and management including staffing and payroll forecasting, and implementing division standards and control objectives. Furthermore, they will participate actively on the Executive Committee and collaborate with leadership across departments, including the Managing Director, to align food and beverage objectives with overall hotel goals. Key responsibilities include maintaining superior service standards across all food and beverage outlets, overseeing banquet and pool service operations, and ensuring compliance with all operating licenses and permits. The Director is expected to monitor productivity metrics, work closely with the Purchasing Manager to optimize profitability, and lead quality control initiatives to enhance guest experiences. The role demands a high level of interpersonal skill to engage with guests, members, staff, vendors, and the broader community professionally and courteously. To succeed in this senior leadership position, the Food and Beverage Director must possess strong technical skills across various areas such as banquets, kitchen operations, purchasing, and bar and restaurant functions. They must be adept at budgeting knowledge, quality control, financial statement understanding, and the implementation of annual goals. This position also requires exceptional leadership capabilities, including the ability to train, motivate, mentor, and direct both employees and management staff effectively. Physical demands include the ability to move and handle objects up to 20 pounds, sustain standing or walking for extended periods, and maintain focus and composure under the pressures typical of a luxury hospitality environment. Candidates must also demonstrate key personal success factors such as teamwork, guest focus, resourcefulness, composure, trustworthiness, excellent time management, and active listening skills. Ideal candidates will hold a college degree and have a minimum of three years' relevant experience in a similar leadership capacity at an independent luxury hotel or resort. Fluency in English and strong computer skills are essential, as is the ability to thrive in a dynamic, fast-paced environment. The Food and Beverage Director at the Biltmore Hotel plays a pivotal role in delivering world-class dining experiences while driving operational success and upholding the hotel's esteemed reputation.

• Prior experience in areas such as banquets, room service, purchasing, kitchen operation, bar and restaurant operations
• maintain knowledge of first class food and beverage operations, imported and domestic wines, and of budgeting
• plan, implement and design operating standards and procedures
• effectuate quality and quantity control standards
• ability to understand a financial statement and react to it
• establish annual objectives for the division and each management member of the team
• be resourceful, creative and maintain flexibility
• train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
• add and subtract three digit numbers
• ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds and ounces
• access, input, analyze and retrieve information from computers
• maintain excellent relations with staff
• ability to maintain staff and guest confidentiality at all times
• accept responsibility for actions of others
• manage by example
• exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel
• converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations
• focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions
• memorize, recollect and quickly retrieve dates, names, times and other data
• work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions
• participate in and lead when necessary all departmental and hotel-wide meetings
• education
• college degree desired
• experience
• minimum three years' experience in a similar capacity for an independent luxury hotel or resort property
• speak, read, write and understand the english language
• compute accurate mathematical calculations
• provide legible communication and directions
• perform job functions with attention to detail, speed and accuracy
• prioritize and organize
• think clearly, remaining calm and resolving problems using sound judgment
• follow directions thoroughly
• understand guest's service needs
• work cohesively with co-workers as part of a team
• work with minimal supervision
• maintain confidentiality of guest information and pertinent resort data
• use a computer keyboard and possess basic typing skills
• possess moderate to advanced computer skills
• work in a dynamic and constantly changing environment
• adept to multitasking
• move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds
• stand, sit, or walk for an extended period of time or for an entire work shift
• reach overhead and below the knees, including bending, twisting, pulling, and stooping
• use, carry, and operate all necessary office equipment using finger dexterity
• communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity
• visually look at a computer for extended periods of time
• adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems
• most work tasks are performed indoors