Director of F&B

Westmont Group•Pittsburgh, PA

About The Position

The Director of F&B is responsible for planning and directing the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. This role involves developing and recommending the department's budget and objectives, managing within approved plans, and delegating responsibilities for various sub-departments. The position requires effective communication, performance monitoring, cost and inventory supervision, and the establishment of operational controls. The Director will develop and implement schedules for restaurants and bars to achieve profitability, evaluate customer acceptance of services, and collaborate with the Executive Chef on menu creation. Additionally, the role involves conducting disciplinary actions as needed.

Requirements

Minimum of 4 years hotel management experience of Department Head or above.
A four year college degree (accounting preferred) or equivalent education/ experience.
Requires advanced knowledge of the accounting, finance and hospitality profession; Full Service Hotel Experience required.
Requires proven managerial skill as position involves frequent decisions, meeting of deadline, negotiations of contracts of vendors, analytical ability and the planning, organization development and coordination of large scale work projects.
Excellent verbal and written English communication skills.
Ability to read and communicate verbally and in writing and prepare complex occupancy reports.
Computer literate in MS Word, Excel.
Complex mathematical skills and considerable skill in the use of Excel Spreadsheets and/or calculator to prepare complex mathematical calculations without error, i.e. budgets, forecasting.

Responsibilities

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
Develops and recommends the department's budget and objectives and manages within those approved plans.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Communicates effectively both verbally and in writing to provide clear direction to staff. Assigns and instructs all direct reports in details of work. Observes performance and encourages improvement. Monitors hotel traffic and makes staffing adjustments accordingly. Supervises and reviews costs and inventory.
Establish, coordinate and administer an adequate plan for the control of operations. This plan would provide profit planning, sales forecasts, expense budgets, capital requirement/needs, cost standards and the necessary procedures for affecting the plan.
Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and bar service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Participate with the Executive Chef in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Conducts disciplinary action as required.
Conducts one on one meeting with Direct Reports to ensure their ongoing development.
Maintains open channels of communications for all levels (line employees through General Manager) and monitors employee relations.
Aids in establishing a positive relationship between Hotel Corporation and property owners.
Ensures all required licenses, permits, contracts, insurance, inspections, are in proper order, with the assistance of GM and Director of Rooms.
Ensures the prompt and proper submission of all corporate, divisional and governmental reports required.
Due to the nature of the business the individual may be required to do other duties and special projects as assigned by the supervisor.
Hires the best people available from inside and outside Doubletree by Hilton. Hires for talent, diversity and balance of skills. Supports Doubletree’s interviewing tools to ensure hiring decisions are based on the candidate’s job-related talent, skills and competencies. Maintains succession planning.
Develops, implements and maintains departmental orientation and training certification programs for employees to receive the appropriate new hire training to successfully perform their job.
Uses all available on the job training tools for employees; implements and manages training initiatives and conducts training when appropriate; ensures self and direct reports have completed appropriate Hilton University training classes.
Manages employee progressive discipline procedures for areas of responsibility. Ensures each hotel’s policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Employee Handbook.
Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicate expectations, recognize performance and produce desired business results. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Actively solicits feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems and concerns. Ensures employees are treated fairly and equitably. Constantly strives to improve employee retention. Brings issues to the attention of GM and Human Resources as necessary.
Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going employee recognition program.
Attends different departmental stand-up meetings and communicates information to the staff regarding information related to the Accounting Department.
Supports Public Relations’ initiatives.