Director, Food and Beverage, The Stanford Park Hotel

Woodside Hotel Group Ltd.•Menlo Park, CA

5d•$100,000 - $106,000•Onsite

About The Position

The Stanford Park Hotel is seeking a Director of Food & Beverage to oversee the daily operation of the Food & Beverage division. This role is responsible for ensuring operations align with established standard operating procedures, hotel policies, annual business plans, and budgets. The Director will manage all Food & Beverage outlets, ensuring consistent application of personnel policies, standard operating procedures, and budget guidelines. They will achieve operating objectives, goals, and financial results by directing and monitoring direct reports, and ensuring staff development to maintain a four-star level of product and service. The position involves promptly monitoring and responding to guest service issues, ensuring the highest quality of service delivery, and representing the hotel to enhance its reputation in the food and beverage realm, local community, and industry. The Director reports to the Director of Operations.

Requirements

Knowledge of the Food & Beverage industry, current market trends and economic factors.
Ability to develop strategies to achieve organizational goals.
Able to read, listen and communicate effectively in English, both verbally and in writing.
Ability to read, analyze, and interpret general business periodicals, professional food and beverage journals, technical procedures, or governmental regulations.
Ability to write Food & Beverage reports, business correspondences and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, customers, and the general public.
Ability to access, understand and accurately input information using a moderately complex computer system.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions percentages and sales volume.
The ability to effectively deal with employees and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Meets legal age requirements for the position.
Working knowledge of MS Office programs, such as Excel, Word, and Outlook is necessary.
Working knowledge of Micros and Open Table is required.
CPR/First Aid Certified is required.
RBS Certification is required.
Valid California Driver License is required.
Servsafe certification is required.
Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position.
Associates with irregular attendance will be subject to disciplinary action up to and including termination.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all associates are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the facility.
This position manages direct reports within the department. Accordingly, they maintain the authority, with the approval of DOFB, to hire, transfer, suspend, lay-off, recall, promote, discharge, assign, reward or discipline according to hotel guidelines and departmental policies and procedures.

Nice To Haves

Experience with beverage inventory control programs and their software implementations is highly desirable.

Responsibilities

Oversee the daily operation of the Food & Beverage division in accordance with established standard operating procedures, hotel policies, annual business plan and annual budget.
Manage all Food & Beverage outlets consistently utilizing established personnel, policies, standard operating procedures and annual budget guidelines.
Ensure operating objectives, operational goals and financial results are achieved through daily direction and monitoring of direct report’s performance.
Ensure direct reports are developing staff to consistently maintain a four-star level of product and service.
Monitor and respond to guest service issues promptly.
Ensure quality of all service delivery is consistent and at the highest levels.
Represent the hotel in a manner that enhances the reputation of the hotel within the food and beverage service realm, the local community, and the industry.
Execute the business plan for the division with minimal supervision to ensure the highest level of customer satisfaction.
Maximize the profitability of the division through best use of revenues, pursuing new sources of revenue and operating most efficiently.
Maximize profitability through intelligent revenue management and effective cost controls.
Monitor and address cost control issues according to the annual business plan and budget as relates to labor and product expenses within the F&B division.
Complete projections and variances as required.
Supervise and control inventory and purchasing program adhering to all accounting and best practice protocols.
Oversee beverage control and inventory.
Review Banquet Event Orders (BEO’s) to ensure correct pricing and all policies.
Ensure menus for Menlo Tavern, In-Room Dining and Banquets are up to date with respect to product and pricing.
Initiate and take action on ideas relating to guest service, promotions, and menu pricing.
Perform daily routine and weekly walk through of the outlets and banquet areas, focusing in on cleanliness, service, associate presentation and organization.
Ensure all areas are maintained in a clean and “like new” condition with daily monitoring to ensure compliance.
Initiate work orders as needed.
Responsible for ensuring the overall appearance of the outlets, public service areas, interior and exterior meeting room space are kept to our Service Standards.
Guide the performance of direct reports to ensure the efficiencies of their respective positions are met.
Provide leadership, mentorship, and motivation to the entire team.
Ensure departmental standard operating procedures are updated, utilized and followed.
Conduct weekly departmental meetings with all direct reports; set agendas and assign and monitor action task lists.
Focus direct reports quality work and service standards.
Conduct regular comprehensive training and timely evaluations.
Facilitate clear communication with hotel guests, hotel management, associates and outside vendors and contractors.
Respond to service issues and guest issues as needed in an expeditious and professional manner and within 48 hours.
Work through direct reports as is expedient to effectively resolve issues and address negative guest service trends promptly and according to hotel best practices and standards.
Hold direct reports accountable to Guest Recovery before the guest departs.
Work cooperatively with the Director of Sales & Marketing, the Reservations and Front Office teams regarding outlet and banquets knowledge and salesmanship of services, specials and promotions.
Responsible for executing the hotel’s branding and marketing program as it relates to the Food & Beverage Division.
Ensure all affected direct reports and other hotel Department Heads are prepared with appropriate education and are held accountable as it relates to its implementation.
Work cooperatively with the Culinary team to develop creative and desirable food and wine menus.
Schedule menu changes on a quarterly basis for complete review and revisions as needed.
Compliment the menus with daily food and beverage specials as needed.
Maintain a cooperative and professional work relationship with all auxiliary hotel operations that have an impact on the food and beverage operation: maintenance, housekeeping, accounting, reservations, front desk, purchasing, etc.
Ensure accounting policies and procedures are followed consistently, including planning and controls (i.e., payroll, cash management, inventories, P.O. procedures, allowances and promo accounts).
Respond to problems immediately, in conjunction with the Controller and/or Paymaster.
Involved with the annual business plan development and budget preparation.
Ensure personnel policies and procedures are followed consistently, including recruiting, hiring, performance evaluations, and trainings.
Listen to, and effectively resolve, associate concerns in an expeditious and professional manner according to hotel and departmental standards and best practices.
Serve to maintain an Issue-Free Workplace.
Consult with the People & Culture department as needed.
Represent the Food & Beverage division at pre-con meetings, post-con meetings, and department head meetings.
Represent the hotel as necessary or directed.
Communicate accurate information throughout the hotel to ensure all on a need-to-know basis are appropriately informed in a timely manner.
Work cooperatively and in coordination with all other hotel departments, the Woodside Hospitality Group leadership team, and third-parties to deliver exceptional guest service.
Observe all safety protocols and hold others accountable to hotel and departmental safety standards and procedures.
Complete all other duties and special projects as assigned.