Summary
The Food & Beverage Director is responsible for assuring attentive friendly courteous and efficient service in all F&B; Outlets (Restaurants, Bars, Room Service and Banquets) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant Bar Room Service and Banquet sales revenues to meet or exceed budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment.



In addition this position is charged with consistently improving guest and employee satisfaction. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. He/she develops short term and long-term financial and operational plans for the restaurant, which support the overall objectives of Hyatt Centric Murano Venice. Finally, he/she teach, implement, and reward employees in utilizing their empowerment to meet or exceed customer expectations. Ensures staff demonstrates technical skills; conducts technical training on a regular basis.Updates staff on regular basis on menu highlights. Monitors presentation of food product and reviews areas of concern with the Sous Chefs and Line Cooks.
**Qualifications**:
- At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience.
- Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
- Extensive experience in restaurants, bars, banquets, in room dining and kitchen management required.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.




- Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
- Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data and basic arithmetic functions. Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control
- Familiar with the general organization of a Hotel and know the function of each department.




- Communicates in a timely and efficient manner possess strong communication skills excellent speaking reading and writing skills computer skills and basic technological acumen.
- Knowledge and experience with forecasting budgeting labor management and purchasing to ensure maximum productivity
- Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.
- Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
- Knowledgeable and aware of local competition and industry trends.
- Italian and English speaker