Senior Vice President of Food and Beverage

Description

Crescent Hotels and Resorts is seeking a Senior Vice President of Food and Beverage to oversee the development and execution of the Restaurant, Bar and Catering operations for all outlets under the Crescent umbrella. We are seeking a highly energized leader with a track record of demonstrated success within the hotel environment. The ability to effectively communicate with ownership, corporate leadership and property teams and lead by example are trademarks required for this role.

The Senior Vice President of Food and Beverage is responsible for overseeing the strategic direction, development, and execution of all day-to-day food & beverage operations. He/she will be a strategic leader, be a proven multi-unit leader with experience that will help position the company for current and upcoming growth. The Senior Vice President of Food and Beverage will be heavily with our Business Development team assisting with financial analysis for future business. They will be responsible for proactively driving the food and beverage management of our multi-brand of hotels and assure financial success, along with guest and employee satisfaction of our current and future hotels. At Crescent Hotels and Resorts, our goal with our restaurant, bar and catering experience is expected to exceed the inspiring places our guests enjoy. Achieving this level of enthusiasm through our Food and Beverage offerings is critical to our success as a company. As a key leader of the Food and Beverage team, the person in this position will be responsible for the development and execution of the overall vision of the Restaurant, Bar and Catering for all outlets. Travel is required.

We are committed to providing you with:

• Excellent compensation package $250,000 –$280,000 annually
• Operational incentive plan eligibility
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

Essential Duties/Responsibilities

• 1. Develop and communicate a clear vison & strategy for the food & beverage division aligned with Crescent’s overall objectives.
  2. Lead & inspire a high-performing team of professionals, including Vice President of Food & Beverage to drive innovation, operational excellence, maximize financial performance for the food and beverage teams at each location to include revenue generation in outlets and catering as well as operating cost oversight.
  3. Experience creating and developing successful restaurant and bar concepts for Premium and luxury F&B experiences.
  4. Provide leadership to the property level food and beverage management to assure that each area of their responsibility is successful and consistent at each hotel.
  5. Work with departmental training to improve food and beverage delivery, consistency, service and presentation at the hotels to ensure products are produced efficiently and according to procedure.
  6. Direct and oversee the financial success of all properties with the VP of F&B and VP of Operations by taking ownership for the overall responsibility for revenue goals, managing expenses and controlling labor costs and guest satisfaction scores.
  7. Develop and maintain relationships with food and beverage vendors. Monitor purchases made at all properties, confirming negotiated prices are honored.
  8. Have a solid knowledge of and experience in the implementation of and managing an alcoholic beverage purchasing program.
  9. Oversee, maintain, and ensure compliance with the operations manual for Food and Beverage to include standard policies and procedures, Food and Beverage Cost Controls, training, operational controls, health department, sanitation, liquor control/laws, productivity, and production.
  10. Lead the development and implementation of the Food and Beverage related elements of the annual business plan and budget to include but not limited to concept development, concept repositioning and branding efforts.
  11. Conduct consistent and documented property inspections to gauge operational performance, cleanliness, and adherence to hotel, brand, local and national regulations and requirements. Requirements.
  12. Works with Restaurant Front-of-House Management on initiatives including customer service, Point of Sale (POS) training, food quality, hiring and training, and more.
  13. Is a Team Player who works in a cooperative and supportive manner with all stakeholders and stakeholder teams; participates actively in meetings; works towards achieving results in the interest of all stakeholders.

  14. Manages a team of full time and temporary leaders

Specific Position Requirements:

• Previous experience as a Hotel Vice President of Food & Beverage.
• Eight-Ten years of hands-on experience in both front and heart of the house operations that includes multiple full service and luxury brand hotel experience is required.
• Experience with free standing restaurants is highly preferred.
• Must have a proven record for designing and accomplishing goals
• This position requires extensive travel.

Minimum Employment Requirements:

• Ability to communicate effectively in a positive and upbeat fashion utilizing English; both in oral and written form.
• Interpersonal skills with focused attention on guest needs to deal effectively with all business contacts.
• Maintain a professional, neat and well-groomed appearance.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)