Director of Food & Beverage

The Director of Food and Beverage directs all department operations for the F&B outlets including Carriqui, Culinary, Supper, Sternewirth, Room Service, Banquets, Pool and Ice Box and ensures all activities performed within the departments are in accordance with the Hotel’s Vision and F&B goals.

RESPONSIBILITIES:

Develops, oversees, and provides input into the execution of the strategic plan for assigned departments consistent with the strategic vision of Hotel Emma.

· Ensures guests are receiving prompt, efficient and courteous service. Monitors and analyzes levels of guest satisfaction, with the goal to exceed guest satisfaction and to maximize return guests.

· Establish and maintain service standards, lead the team, to motivate associates, coach, counsel, discipline, set goals and follow up, monitor attendance, shift rosters, to participate in selection of staff, to conduct performance appraisals, to identify and analyze problems and develop solutions. Be present for service

· Develop training manuals, oversee and conduct trainings including job knowledge, product knowledge and service standard trainings.

· Attend and assist with quarterly department meetings, daily stand up meetings and provide feedback to management.

· Monitor and control productivity, cost containment, prepare accurate monthly forecasts of covers, revenue, and expenses, GOP and prepare budgets for operating equipment.

· Monitor and consult with grooming and appearance standards of associates.

· Directs and manages accountability processes for division; ensures compliance with company policies, legal requirements, and collective bargaining agreements.

· Oversee, under the guidance of the Hotel General Manager, responsibilities such as hiring specific levels of associates, associate orientation, job performance appraisal, coaching to ensure appropriate staffing and productivity.

· Have a thorough knowledge of the market situation in terms of business mix of competing hotels, their pricing structures, sales strategies, future hotel planning.

· Liaise with the Hotel General Manager and Chef, with regards to F&B pricing, granting of F&B related concessions and menu planning as dictated by existing market trends.

· Contribute to cocktail, wine, beer and beverage lists.

· Oversee weekly Food and Beverage meetings.

· Perform related duties and special projects as assigned by the Hotel General Manager.

· Works closely with front desk team to ensure in-house guests are aware and given priority in outlets during their stay.

QUALIFICATIONS:

•Experience: Minimum five years’ experience in a similar capacity for a luxury property.

•Education: College degree or equivalent work experience.

•General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Prior heavy exposure room service and dining room operations; exposure to high end clientele and amenity expectations; thorough knowledge of first class food and beverage operations; thorough knowledge of imported and domestic wines; thorough knowledge of budgeting; ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards; ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team; ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct associates and managers to meet desired ends; ability to add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times; ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings.

•Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to work onsite, to exert physical effort in as necessary, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Capable of working during high volume hours of business levels that may vary schedules based on guest exposure to outlets.