Director of Food & Beverage

Purpose of the Position:

• Assist in the successful execution of all food and beverage operations for assigned Hotel.
• Oversee, coordinate, supervise and direct all property food and beverage operations for hotel.
• Control food and beverage costs while driving guest satisfaction.  
• Provide inspiring and strategic leadership while directing the activities of the Food and Beverage Department in support of the mission, core values, standards and goals established by the company.

Primary Contributions:

• Work closely with sales teams and Hotel General Managers.
• Recruit, interview, and hire food and beverage management and staff associates.
• Train and support all food and beverage management and associates and ensure performance in accordance with established hotel brand standards.
• Ability to work with and understand financial information, data and assist with yearly budgets and weekly forecasting
• Train service standards for new management and associates
• Ability to set, implement and uphold the Food and Beverage SOPs and procedures.
• Effectively motivate associates and maintain a cohesive team
• Strict adherence to all applicable food and beverage standards
• Develop and collaborate with the food & beverage team on new menu items.
• Ongoing communication with the team. Conduct and record regular meetings
• Leads with courage - Provides a culture of accountability. Hands on impact
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
• Effective communication on daily activations, special and on-going initiatives at daily / shift stand up
• Audit for efficient operation of bar and cost controls.
• Monitor food & beverage sales and product mix.
• Educate and maintain proper controls with Food and Beverage Management
• Abide by all state, local and municipal laws and regulations pertaining to liquor and food safety.
• Maintain proper hotel inventory and audit current practices, improve as needed.
• Evaluate food & beverage market trends and ideas.
• Ensure all phases of loss prevention are coordinated and monitored.

Required Competencies:

• Advanced level of written, verbal, and interpersonal communication skills. Ability to effectively transfer information, skills, and knowledge to a wide range of audiences through a variety of formats.
• Decision Making – Ability to independently gather information and take appropriate action. 
• Influencing and Motivation – Ability to work collaboratively with Area Vice President, other General Managers, and associates.  Also, able to work effectively across functions and cultures to achieve desired results. 
• Planning/time management – Use an orderly method to establish work processes, anticipate problems and proactively seek solutions.  Is organized and sets priorities to deliver on goals.  Follows established training timelines and accomplishes all administrative tasks within required timeframes.
• Sense of Urgency – Have desire to identify opportunities for growth and act upon them in a timely fashion to obtain goals, improve overall operations and achieve desired results.
• Business Acumen – Ability to manage cost/financial controls in conjunction with service deliverables. Ability to analyze and interpret financial reports.

Education and/or Experience:  

• Bachelor’s degree
• 7 years food and beverage experience in similar scope and title (hotel preferred)
• Experience in vendor relations and associated procurement systems.
• Proven track record in social and corporate catering
• T.I.P.S. and ServSafe certification (within 30 days if certification is expired)
• Strong leader of people
• Strong presentation skills
• Proficient in English language
• Intermediate to advanced computer skills
• Familiar with common computer software programs
• Latin American cuisine & beverage understanding (not a requirement, strongly recommended)

Physical Demands:

• Stand for long periods of time, walk, talk, or hear.
• Frequently required to use hands to finger, handle or feel objects or telephone
• Must frequently lift and/or move up to 10-25 pounds and frequently lift up to 50 pounds.
• Certification and re-certification may require overnight stays.

Work Environment:

• Must be willing to work holidays and weekends.
• May require overnight stays.
• Some work in office
• Must be willing to work varied hours.

The hotel reserves the right to modify this job description at any time and without notice.  Any modifications are, at that point, considered the rules and description of responsibilities.

Salary is $95,000 plus bonus.