Director of Food & Beverage

Lone Star Court is located in Austin, Texas and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotel’s are created for today’s passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond.

Responsible for managing all aspects of the hotel’s culinary program, including menu development and design. Actively engaging the hotel guests and the community in order to build outlet awareness, participating in promotional activities and events. Initiates activities that drive food and beverage revenue while maintaining costs according to budget.

Job Summary: 

Responsible for of all aspects of Food and Beverage operations. Develop and lead a team consistently deliver the highest standards of customer service, actively holding team members accountable to SOP’s and expectations, reviewing financial statements to ensure proper financial management, daily engaging on service and procedural issues to ensure ideal results in all aspects of the department. Responsible for all aspect of cost of F&B, including invoices coding, report labor, employee’s tips distribution and marketing programs.

Shift requirements:

This is a salary position. Salary $80 -85K based on experience.

Duties and Responsibilities Director of Food & Beverage:

• This is a position with dual responsibilities that require the Applicant for the position to be I charge to Kitchen and front of the house operation,
• Relentlessly train and motivate culinary / Front of the House staff.
• Maintain budgeted revenue goals, food costs, labor cost and productivity.
• Develop all menus for hotel, including outlet breakfast, lunch dinner, dessert menus, in room dining, banquets/catering and bar.
• Maintain a menu matrix of all menu items, providing to all front of house staff.
• Schedule culinary, Banquet, room service, mini-bar and Bar staff ensure labor expenses are maintained according to budget and forecast.
• Participate in off property culinary events to promote awareness of hotel outlets.
• Participate in media opportunities, including live/recorded TV appearances and complete interviews for print articles.
• Initiate food and beverage promotions and see them through to completion, working with the Director of Sales and Marketing and the hotel’s PR entity.
• Manage the presence of the hotel’s Food and Beverage outlets in the social media realm, maintaining a positive presence.
• Visit tables and maintain an active presence on the dining room floor as appropriate.
• Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential point of upselling service such as appetizers, dessert, wine, etc.
• Ensure ticket times are managed to the benefit of the guest experience.
• Thoroughly review all BEO’s, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
• Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate.
• Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
• Be on call 24/7 for any emergency situations that may arise.
• Be available to do Manager on Duty weekends as required.
• Any other duties assigned by your immediate supervisor.

Knowledge and Skills:

• Demonstrates commitment to Valencia Group Hospitality operating principles, SOP and philosophies.
• Meet corporate standards, reporting and ensure department head meet deadlines.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change effectively.
• Makes decisions, including employees/team and commits to a course of action with available information.
• Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and and VGSOP’s and LSOP’s pertaining to the hotel, effectively adhering to and/or putting those policies into practice.

Physical Requirements:

• Standing/Walking: Constantly: Meeting Rooms and walking outlets throughout shift, tile, carpet, kitchen
• Crouching (bend at knees): Frequently. When getting supplies from cabinets, picking things up from the floor, and loading
  the printer with computer paper.
• Stooping (bend at waist):
• Twisting (knees/waist/neck): Constantly. When working with several people at once; watching for guests; retrieving material.
• Reaching (overhead/extension): Constantly.
• Handling/Grasping: Constantly. Handling glasses, plates, bus trays, telephones, folios, files, fares, supplies, keyboards, grasping pens,
  and credit cards
• Pushing/Pulling: Average weight frequently 5 lbs. Maximum weight occasionally 20 lbs.
• Lifting/Carrying: Average weight frequently 5 lbs. Maximum weight occasionally 20 lbs.
• Operating Machinery: Dishwasher, ovens, grills
• Working in a Kitchen Environment: cutting with knives
• Leadership Skills
  
  
• Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change, new initiatives and marketing programs effectively.
• Makes decisions, including employees/team and commits to a course of action with available information.

Relationship Skills

• Work well with others, maintain interdepartmental communication and report to GM any issues that may affect the overall hotel operation.
• Understand importance of teamwork and healthy feedback.
• Be able to communicate with team well and value their approach and find best action plan to execute team effort task.
• Be able to explain, train and guide team members in a manner that is well explained.

Qualifications

• Five (5) or more years in previous management history. 
• Minimum of 3 years in a culinary leadership position
• Minimum of 3 year in bar / restaurant operation
• Food and Beverage with Banquets, Bar, Restaurant, Room Service and Mini-bar experience.
• It is a must GED or High school diploma equivalent.
• Display high energy and positive attitude.
• Demonstrate clear communication skills.
• Minimum of 3 years in the culinary industry, full-service hotel experience preferred. Ordering, cost of goods, training and Reporting.
• Formal culinary training preferred.
• Manager Food Handler's Certification
• TABC Certification

BENEFITS: 

• Medical, Dental, Life insurance
• Paid Time Off
• Paid Community Service Days
• Click here to learn more

Valencia Hotel Group has been named in Newsweek’s list of America’s Greatest Workplaces in these categories:

America’s Greatest Workplaces for Women 2024

America’s Greatest Workplaces for Job Starters 2024

Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer

Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force