Food & Beverage Director

• Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year
• Volunteer Time: 2 hours of paid volunteer time each month
• Health, Wellness, and Income Protection: Comprehensive medical, dental, and vision insurance options, along with short-term disability, long-term disability, and life insurance plans
• Retirement Savings: 401(k) plan with employer matching contributions to help you prepare for the future
• Global Hotel Discounts: Exclusive rates on hotel stays worldwide

• Oversee daily operations of the Terrace Grill, ensuring all service and kitchen standards are met in alignment with the brand vision.
• Monitor and manage operational workflows, ensuring seamless coordination between the front-of-house (FOH) and back-of-house (BOH).
• Develop and implement procedures to maintain consistent food quality, presentation, and service excellence.
• Create and maintain opening, mid-shift, and closing checklists for FOH and BOH teams, ensuring completion and accountability.
• Conduct daily pre-shift meetings to set expectations, communicate goals, and address service standards.
• Ensure proper inventory management, purchasing, and receiving processes to control costs and maintain profitability.
• Implement and monitor a strong reservation system to optimize table turnover, guest satisfaction, and drive revenue.

• Set the standard for delivering excellent guest service, managing guest interactions, resolving complaints, and gathering feedback to enhance the overall experience.
• Create a personalized dining experience by regularly engaging with guests, addressing preferences, and building long-term relationships with repeat patrons.
• Monitor service flow during peak hours, ensuring guest satisfaction and prompt problem resolution.
• Curate and maintain a highly elevated ambiance in line with the Terrace Grill’s aesthetic, including overseeing music, lighting, table settings, and cleanliness.

• Recruit, train, and develop a high-performing FOH and BOH team, including servers, hosts, bartenders, and chefs.
• Set performance goals for all team members and conduct regular performance evaluations with actionable feedback.
• Lead by example, promoting a culture of collaboration, communication, and professional growth.
• Ensure proper staffing levels and create work schedules to meet business needs while managing labor costs.
• Oversee employee training programs on Forbes service standards, health and safety regulations, and customer service skills.
• Maintain an open-door policy and resolve employee conflicts while ensuring a positive work environment.

• Create, monitor, and manage the restaurant's budget, including labor, food costs, operating expenses, and profit margins.
• Analyze financial data, including sales reports, cost analysis, and inventory audits, to drive profitability.
• Develop and execute revenue-generating initiatives, including special events, seasonal promotions, and private dining experiences.
• Work with the culinary team to analyze menu performance and adjust offerings to maximize sales and profit margins.
• Collaborate with the marketing team to promote the restaurant through social media, email campaigns, and local outreach efforts.

• Ensure all operations comply with local health, safety, and food handling regulations.
• Enforce adherence to food safety and sanitation standards, ensuring the kitchen and dining areas meet the highest cleanliness requirements.
• Conduct routine inspections of equipment and facilities to maintain proper functioning and cleanliness.
• Uphold all company policies and procedures, including those related to employee conduct, attendance, and workplace safety.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
• A minimum of 5-7 years of management experience in a high-volume restaurant environment
• Strong knowledge of food and beverage operations, including culinary techniques, wine pairings, and cocktail creation.
• Proven experience in managing budgets, controlling costs, and driving profitability.
• Exceptional leadership skills, with the ability to inspire and manage large teams.
• In-depth understanding of health and safety regulations and compliance requirements in the food industry.
• Proficient in restaurant management software (e.g., POS systems, inventory management tools, and scheduling software).
• Strong problem-solving and decision-making abilities, with a proactive approach to resolving guest and staff issues.
• Outstanding communication skills, both verbal and written, with the ability to interact effectively with guests, staff, and stakeholders.
• Passion for delivering outstanding guest experiences and upholding high service standards.
• Flexible and able to work nights, weekends, and holidays as required.

• Experience working in luxury dining establishments or high-profile restaurants.
• Certification in ServSafe, HACCP, or equivalent food safety programs.
• Multilingual abilities are a plus, especially in English and Spanish.

Terrace Grille Lakeland