Hotelcalifornian
Director of Food & Beverage Operations
Hotelcalifornian, Santa Barbara, California, us, 93190
36 State St, Santa Barbara, CA 93101, USA
Req #1023Thursday, November 14, 2024Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a workplace culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our Talent is proud to work here.The Director of Food & Beverage Operations is responsible for overseeing all aspects of food and beverage operations for Hotel Californian's Venues and Banquet Departments. This includes all aspects of budget responsibilities, revenue/profit objectives, forecasting duties, ensuring guest service standards, entertainment/3rd party vendor relations, cleanliness of the venues, pool facilities and building talent relationships.
JOB RESPONSIBILITIES:
Work in support of hotel goals and measure effectiveness through the food & beverage profit and service performance of the hotel.Oversee the supervision of Talent to include selection, work allocation, training, performance and development. Coach and motivate team to achieve key results.Align and work collaboratively with Sales & Marketing, PR, Security, other hotel departments and outside vendors to effectively manage and grow the food & beverage operations.Develop plans, continuously monitor program execution, performance and objectives and provide relevant recaps that showcase ROI and effectiveness.Maintain quality of service and ensure consistency in standards throughout the venues and banquet operations.Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage/special event trends.Maintain profitability of outlets to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation.Develop and implement cost-saving and profit enhancing measures. Review, prepare and update forecasts as needed.Work with the individual managers/supervisors concerning food and beverage quality, service, cleanliness, merchandising and promotions.Supervise the maintenance/sanitation of bar/restaurant equipment to protect the assets, comply with regulations and ensure quality service.SKILLS AND EDUCATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.Must have a minimum of 5 years’ F&B management experience in a high volume restaurant/hotel.Experience with P&L required.Computer proficiency required.Ability to work a varied schedule, to include AM and PM shifts as well as weekends/holidays.Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations.Strong consultative skills and the ability to achieve corporate business objectives across functional boundaries.Advanced English ability, verbal and written required.Must have good communication, organization, and time management skills.QUALIFICATION:
Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Note: The responsibilities associated with this job could change from time to time in accordance with Hotel Californian’s business needs. As a team player, I may be required to perform additional and/or different responsibilities from those set forth above.
#J-18808-Ljbffr
Req #1023Thursday, November 14, 2024Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a workplace culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our Talent is proud to work here.The Director of Food & Beverage Operations is responsible for overseeing all aspects of food and beverage operations for Hotel Californian's Venues and Banquet Departments. This includes all aspects of budget responsibilities, revenue/profit objectives, forecasting duties, ensuring guest service standards, entertainment/3rd party vendor relations, cleanliness of the venues, pool facilities and building talent relationships.
JOB RESPONSIBILITIES:
Work in support of hotel goals and measure effectiveness through the food & beverage profit and service performance of the hotel.Oversee the supervision of Talent to include selection, work allocation, training, performance and development. Coach and motivate team to achieve key results.Align and work collaboratively with Sales & Marketing, PR, Security, other hotel departments and outside vendors to effectively manage and grow the food & beverage operations.Develop plans, continuously monitor program execution, performance and objectives and provide relevant recaps that showcase ROI and effectiveness.Maintain quality of service and ensure consistency in standards throughout the venues and banquet operations.Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage/special event trends.Maintain profitability of outlets to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation.Develop and implement cost-saving and profit enhancing measures. Review, prepare and update forecasts as needed.Work with the individual managers/supervisors concerning food and beverage quality, service, cleanliness, merchandising and promotions.Supervise the maintenance/sanitation of bar/restaurant equipment to protect the assets, comply with regulations and ensure quality service.SKILLS AND EDUCATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.Must have a minimum of 5 years’ F&B management experience in a high volume restaurant/hotel.Experience with P&L required.Computer proficiency required.Ability to work a varied schedule, to include AM and PM shifts as well as weekends/holidays.Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations.Strong consultative skills and the ability to achieve corporate business objectives across functional boundaries.Advanced English ability, verbal and written required.Must have good communication, organization, and time management skills.QUALIFICATION:
Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Note: The responsibilities associated with this job could change from time to time in accordance with Hotel Californian’s business needs. As a team player, I may be required to perform additional and/or different responsibilities from those set forth above.
#J-18808-Ljbffr