Director of Food & Beverage

Sonesta International Hotels Corporation•Sonesta Philadelphia, PA

19d

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive —bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary Direct the food and beverage operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Requirements

Bachelor’s degree in Hotel Management, culinary arts, or related field
4+ years related experience, including management experience, or an equivalent combination of education and experience.
Must have strong communication, organizational and problem solving skills
Alcohol awareness certification; food service permit and valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Full Service Hotel experience preferred.
Previous experience in a Union environment is a plus.

Responsibilities

Direct the day-to-day activities and assignments of food and beverage staff, ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.
Communicate and enforce policies and procedures with all staff.
Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
Alert General Manager of potentially serious issues.
Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department.
Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.
Establish and achieve quality and guest satisfaction goals.
Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.
Monitor local competitors and industry trends.
Adhere to brand standards.
Establish procedures and timeframes for conducting inventory.
Determine minimum and maximum stocks for all food, beverage, material, and equipment.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and pilferage.
Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.
Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume.
Notify Engineering immediately of any maintenance and repair needs.
May recruit, evaluate, and select entertainment for food and beverage outlets and events.
Promote teamwork and quality service through daily communication and coordination with other departments.
Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services.
Interact with outside contacts: Guests – to ensure their total satisfaction Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Regulatory agencies – regarding safety and compliance matters Other contacts as needed (professional organizations, community groups, local media)
May serve as Manager on Duty or assist with other duties as assigned.