Director of F&B

As a member of our hospitality team, the primary responsibility of the Director of Food and Beverage is to provide strategic leadership and management to the overall operation of the hotel’s Food and Beverage operation by developing and implementing strategies and brand initiatives and overseeing the overall performance of the department. This role will be responsible for all F&B outlets including restaurants, bars and lounges, room service, banquets, and catering, where applicable, and analyzes new products, pricing, and services to maintain the hotel's competitiveness. This role plays a crucial part in fostering a positive and productive work environment, providing guidance and support to the F&B staff, and actively engaging with guests to seek opportunities for enhancement.

• Develops and executes a strategic food and beverage plan, aligned with PCH's business strategy, driving successful implementation.
• Ensures seamless communication throughout the food and beverage operation, reinforcing departmental objectives for optimal results.
• Identifies key success drivers, focusing the team on critical priorities and integrating goals into actionable plans.
• Acts as a change champion, implementing brand initiatives and effectively communicating follow-up actions to the team.
• Conducts in-depth research and analysis of competitors' products and services, proposing innovative ideas to maintain competitiveness.
• Collaborates with direct reports to evaluate in-house and potential business opportunities, maximizing revenue and delivering exceptional experiences.
• Ensures full compliance with brand food, beverage, and product specifications, maintaining unwavering quality standards.
• Creates a captivating atmosphere in all food and beverage areas, consistently exceeding guest expectations.
• Upholds strict food handling, sanitation, and regulatory standards, prioritizing guest and associate safety.
• Facilitates regular communication, including pre-meal briefings and staff meetings, fostering teamwork and operational efficiency.
• Optimizes staffing levels to meet guest service and operational needs effectively.
• Demonstrates leadership in brand service initiatives, setting clear expectations and delivering exceptional guest experiences.
• Empowers associates to excel in guest service, providing clear guidelines and ongoing training.
• Engages regularly with guests, gathering feedback to promptly address and resolve any concerns.
• Provides constructive feedback to improve service performance, striving for continuous improvement.
• Analyzes guest satisfaction data to identify opportunities for enhancement, collaboratively developing corrective action plans.
• Promotes regular communication throughout the operation, aligning activities with business objectives.
• Participates in community service events, strengthening teamwork and community relationships.
• Develops innovative marketing plans for food and beverage outlets, utilizing guest databases for targeted promotions.
• Proposes new food and beverage offerings to meet customer expectations and boost revenue.
• Oversees food and beverage sales performance against budget, identifying opportunities and addressing challenges proactively.
• Manages food and beverage budgets, regularly reviewing financial reports to ensure goals are met.
• Coaches the leadership team in cost management while maintaining guest and associate satisfaction.
• Implements procurement technology for optimized processes.
• Ensures cash and liquor control policies are in place, safeguarding assets and profitability.
• Proposes CAPEX funding for equipment and renovations in line with brand strategy, driving enhanced experiences.
• Proactively addresses concerns and offers actionable solutions to owners, ensuring compliance with management contracts.