Director of Food and Beverage

Kimpton Hotels & Restaurants•West Hollywood, CA

About The Position

The Director of Food and Beverage provides restaurant guests with friendly, professional service, excellent food quality, strong value, and consistent execution in an attractive, well-maintained environment. The role develops an annual marketing plan to pursue new sales opportunities and maximize business in existing markets. The Director oversees the Food and Beverage department’s financial performance, restaurant and banquet operations, staffing, service, product quality, and physical assets. The position works with Sales and Catering leaders on sales and marketing strategies and ensures food and beverage offerings and operations support the property’s market position.

Requirements

At least 3 years of experience as a Restaurant General Manager or Director of Food and Beverage.
Food Handler and Alcohol Awareness Certifications, if applicable.
Level 1 or higher certification from the Court of Master Sommeliers, or equivalent experience.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, and P&L management.
Ability to handle difficult situations and people diplomatically while maintaining integrity.
Ability to interpret varied instructions and regularly exercise independent judgment and discretion on significant matters.
Previous systems knowledge and experience with Aloha/Avero, Infogenesis, OpenTable, and ADP/eTime payroll, or a combination of these systems.

Nice To Haves

Bachelor’s degree in Hospitality/Restaurant Management or an equivalent field is preferred.

Responsibilities

Achieve budgeted revenues and expenses and improve Food and Beverage department profitability.
Monitor budgets and cost controls, with consistent attention to inventory, sales, and payroll costs.
Improve guest satisfaction through outstanding products and service.
Direct staff activities and assignments; ensure appropriate coverage; develop and communicate departmental strategies and goals; and assign and prioritize work.
Directly supervise the Executive Chef to ensure excellent food quality and presentation.
Oversee property-wide banquet and catering operations.
Partner with the Sales Department to review Food and Beverage minimums and selling guidelines.
Collaborate with the Director of Sales and Director of Catering on sales and marketing strategies.
Lead banquet operations, including maintaining managerial and captain oversight.
Review and approve menus and pricing for restaurant outlets, banquets, and catering.
Evaluate food products and front-of-house employee performance, and develop products consistent with the property’s market position.
Develop selection and pricing strategies for liquor and wine and supervise procurement.
Maintain the physical asset through capital planning as required in the budget process.
Follow all health and safety regulations.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints; and solve problems.