Director of Operations, Food & Beverage

Grow with us...

Life at Starwood Hotels is based on a simple idea: the world is beautiful, and we want to keep it that way. But we can’t do it alone. That’s why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us.

Life is precious including the experiences we have with food and the people we share those experiences with. The Food & Beverage teams at SH Hotels & Resorts understand (and value) that thoughtful ingredients and extraordinary people are both required to execute an exquisite experience for our guests.

We’re currently in search of an Executive Director of Food and Beverage who shares these values and will champion them. If you strive to be a leader second-to-none, know how to motivate a team, elevate standards, and cultivate an environment for learning as we all continue to grow. We’re looking for a people magnet, a genius at anticipating obstacles and finding quick solutions. Most important, someone who’s not afraid to get in the trenches with their team to achieve the ultimate outcome. Sound like you? We’d love to connect.

(Inside Tip: This role was made with room to grow for a service-minded rockstar)

Responsible for the management of all aspects and functions of the above areas in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. Provides support, training, direction, focus, helps staff members have continuous success. Develop understanding of Food and Beverage Service processes.

The Food and Beverage Director is in charge of a hotel's food service operations, including any stand-alone restaurants within the hotel property. This position often demands an experienced restaurant leader, who may be the sole manager at a smaller hotel, or who might oversee a number of managers at a larger one.

Essential functions:

o Knowledge of all hotel features/services, hours of operation.

o Knowledge of all hotel restaurant food concepts, menu price range, dress code and ambiance.

o Knowledge of all hotels catering events and restaurant covers.

o Knowledge of all hotel occupancy rates.

o Daily house count and expected arrivals/departures (particularly VIPs).

o Scheduled daily group activities, names and location of meeting/banquet rooms.

o Focus on; local events, attractions, holiday schedules.

· Maintain complete knowledge and comply with all hotel and departmental policies and procedures.

· Meet with Director of Banquets, Outlet Managers and Executive Chef daily to review business.

· Access all functions of computer system in accordance with hotel specifications.

· Ensure the setup of workstation with necessary supplies; ensure cleanliness throughout shift.

· Ensure the process for the requisition of additional supplies/materials is in place.

· Maintain updated resource materials on all vendors and information to accommodate customer requests.

· Review daily event list and catering contracts and be familiar with guests' names and room locations.

Accommodate all customer requests expediently and courteously. Follow up with designated hotel staff to ensure completion of request.

· Train employees.

· Energize company’s philosophy in daily rally.

· Confront negativity and resolve it immediately.

· Ensure all employees complete Training Certification.

· Review all sales, catering and conference service “Resumes” and ensure follow through by departmental staff.

· Attend weekly staff meetings, “General Sessions”, Skill Builders classes, leadership development classes.

· Monitor and ensure the cleanliness of the work areas.

· Coach and counsel employees and document all incidents.

· Actively participate in all Loss Prevention programs.

· Follow established standards for emergency procedures.

· Successful completion of the training/certification process for all areas in F&B.

· Identify, document and ensure processes are in place and working to maintain 1 Hotels service standards.

· Ensure problems encountered are recorded, addressed, and resolved.

· Ensure self-direction processes and tools are understood and utilized.

· Identify situations, which compromise the department’s standards and resolve

complete and direct scheduled inventories.

· Prepare weekly forecast of revenues, covers, and labor costs.

· Assist with monthly departmental meetings alongside the Assistant Director of Food & Beverage.

· Attend designated meetings, menu and wine tasting.

· Interview bar applicants.

· Plan special events and bar promotions: prepare and distribute monthly calendar.

· Develop new drink recipes with garnishes.

· Complete departmental filing.

· Update POS menu changes.

·Legibly document maintenance needs on work orders and submit to Engineering.

Required:

· High School Graduate, some college.

· Minimum 21 years of age to serve alcohol beverages.

· 5 years' experience as Director of Food & Beverage, preferably in a 5 Star Hotel.

· Food Handling Certificate (can be obtain during employment)

· Knowledge of various drink recipes and beverage service standards.

· Ability to communicate in English to the understanding of employees, Management, co-workers and guests.

· Ability to provide legible communication.

· Ability to do basic mathematical calculations.

About us...

As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.

$190,000-$210,000 annually incentive bonus