Business Planning Director

Functions as the strategic business leader of the propertys food and beverage operation including Restaurants / Bars Room Service and Banquets / Catering. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage operation meets the brands target customer needs ensures employee satisfaction and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brands target customer and property employees and provides a return on investment. High school diploma or GED; 6 years experience in the food and beverage culinary event management or related professional area.
2-year degree from an accredited university in Food Service Management Hotel and Restaurant Management Hospitality Business Administration or related major; 4 years experience in the food and beverage culinary event management or related professional area.
This includes customer needs assessment meeting quality standards for services and evaluation of customer satisfaction.
Management of Financial Resources - Determining how money will be spent to get the work done and accounting for these expenditures.
Administration and Management - Knowledge of business and management principles involved in strategic planning resource allocation human resources modeling leadership technique production methods and coordination of people and resources.
Applied Business Knowledge - Understanding market dynamics enterprise level objectives and important aspects of the companys business to accurately diagnose strengths and weaknesses anticipate opportunities and risks identify issues and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
Management of Material Resources - Obtaining and seeing to the appropriate use of equipment facilities and materials needed to do certain work.
Developing and Maintaining Food and Beverage / Culinary Goals
Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
Works with food and beverage and culinary leadership team to determine areas of concern and develops strategies to improve the departments financial performance.
Establishes challenging realistic and obtainable goals to guide operation and performance.
Develops and manages Food and Beverage budget.
Monitors the departments actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
Leading Food and Beverage
Ensures that regular on-going communication occurs in all areas of food and beverage (e.g. pre-meal briefings staff meetings culinary team).
Establishes and maintains open collaborative relationships with direct reports and entire food & beverage team. Develops a food and beverage operating strategy that is aligned with the brands business strategy and leads its execution.
Identifies the developmental needs of others and coaches mentors or otherwise helps others to improve their knowledge or skills.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations generate increased revenue and ensure a competitive position in the market.
Reviews comment cards guest satisfaction results and other data to identify areas of improvement.
Managing and Conducting Human Resource Activities
Coaches and supports food & beverage leadership team to effectively manage wages food & beverage cost and controllable expenses (e.g. restaurant supplies uniforms etc.).
Hires food & beverage leadership team members who demonstrate strong functional expertise creativity and entrepreneurial leadership to meet the business needs of the operation.
Brings issues to the attention of Human Resources as necessary.
Informs and / or update the executives the peers and the subordinates on relevant information in a timely manner.
Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
Estimate food liquor wine and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates.