Description

The Director of Food & Beverage is responsible for, but not limited to, the daily operation of all Food & Beverage Operations areas to deliver a high standard, highly creative, market-leading food and beverage service and product while maintaining tight cost control and operating within all health and safety, HACCP and local legal requirements in cooperation of Jean -George Vongerichten.

Organizational Structure

Director of Food & Beverage - will report directly to the Hotel Manager. This role is part of the hotel’s Executive Committee

Duties and Supporting Responsibilities

• Perform job functions with attention to detail, speed and accuracy.
• Coordinate the organization and administrative functions in all areas of F&B operating areas including In Room Dining, Banquets, Amenity program, Café, Restaurant & Bar; including establishing and participating in all pre-opening activities of the Jean-George Vongerichten concept at the hotel.
• Be a clear thinker, remaining calm in resolving problems using good judgment.
• Understand guests’ needs.
• Work cohesively with co-workers as part of a team.
• Maintain confidentiality of guest and Team members information and pertinent hotel data.
• Ascertain departmental training needs and provide such training.
• Direct development and performance of staff; follow up with corrections when needed.
• Work well under pressure of organizing and attaining production schedules and timelines.
• Give credit and highlight others’ success.

• Prepare and administer timely Performance Evaluations according to hotel standards.
• Possess complete knowledge of P & L and budget reports.
• Maintain complete knowledge of and comply with all departmental, divisional, and hotel policies, procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs and respond promptly to guests’ requests.
• Maintain positive guest relations at all times.
• Resolve guest complaints ensuring guest satisfaction.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities, such as:
  • House count
  • Forecasted covers for each outlet
  • Catering activity
  • Purchases
  • Meetings
  • Appointments
  • VIPs/special guests
• Ensure that staff reports to work as scheduled.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Complete work orders for maintenance repairs and submit to Engineering.
• Foster and promote a cooperative working climate, maximizing productivity and Team member morale.

• Provide feedback to team members on their performance; handle disciplinary problems and counsel associate according to Hotel standards.
• Interview and hire new personnel according to Hotel policies and standards.
• Manages daily/weekly payroll reports and labor cost analysis.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Input and access information in the computer and/or point of sales system.
• Plan and conduct monthly departmental meetings and Daily Shift Meetings (DSM).
• Participates in the Executive Committee meetings.
• Review all F & B sales for the previous day; resolve discrepancies with Accounting. Track revenue against budget.

• Maintain complete knowledge of:
  • All liquor brands
  • Beers
  • Non-alcoholic selections available in restaurant
  • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list
  • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices

• Helps establish, review and maintain Food and Beverage standards, to include the following:
  • Uniform specifications
  • Menu design and development
  • Service standards
  • Product specification
  • Material and equipment specification
  • Unit concept development
  • Revenue development
  • Facility modification

• Evaluate, Review and Analyze Food and Beverage performance at property on a quarterly basis (or more often as requested). Evaluations to include:
  • Uniform specifications and compliance
  • Staffing levels
  • External and internal customer satisfaction
  • Cost of sales
  • Revenues (results, forecasts and development)
  • Sales trend (menu abstract analysis)
  • Contribution margin
  • Marketing
  • Sales plan implementation, results and compliance.

• Maintain knowledge of local competition and current industry trends.
• Evaluate and recommend changes in concepts and menus according to marketplace analysis.
• Evaluate interdepartmental relationships of Food and Beverage operations providing analysis, insight, and recommendations for improvement.
• Evaluate and make recommendations regarding human resource development within Food and Beverage operations to facilitate the development of associates to meet current and future operating needs.
• Evaluate and develop with the Executive Committee guest satisfaction procedures and instruments for measurement and documentation that will provide insight and assist in the maintenance of the highest possible levels of service on a constant basis.
• Evaluate and report on the maintenance of the physical plant in all Food and Beverage operating areas to include: all workspaces, kitchens, storage areas, restaurants, lounges, service areas, banquet, receptions and offices.
• Maintain and follow OSHA regulations/MSDS, HACCAP.
• Responsible for overseeing the implementation of hotel wide standards.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecast. Adjust schedules throughout the week to meet the business demands.
• Train and enforce standards in accordance with Standards Manual.
• Any other duties reasonably assigned by the supervisor.

Requirements

• 5 plus years’ experience as a Director of Food and Beverage in luxury hotels/resorts.
• High school diploma or equivalent vocational training certificate.
• Ability to communicate in English both verbally and in writing.
• Compute basic arithmetic to include percentages.
• Knowledge of various food service styles.
• Ability to maintain the following certifications current:
• Manager ServSafe Food Handling® within 60 days of employment.
• Alcohol Safe awareness training within 90 days of employment.
• Knowledge of menu development.
• Knowledge of Food and Beverage cost controls.
• Minimum of 18 years of age to serve alcohol.
• Associates degree or higher in Food and Beverage Administration or related business field.
• Knowledge in a second language.
• Certification in CPR and First Aid.
• Previous guest relations training and experience.
• Knowledge of Sales and Marketing tools.
• Culinary management experience.
• Beverage management experience.
• Certification of previous training in liquor, wine and food service.
• Ability to suggestively sell.
• Creative talent.
• Certification in Certified Food and Beverage Executive.

Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.

It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company. Employees or applicants should direct requests for accommodation to Director of Human Resources.

Qualifications