Director of Food & Beverage

The Chanler Inc•Newport, RI

11d•Onsite

About The Position

The Chanler at Cliff Walk’s Director of Food & Beverage is the ultimate journey curator for the guest dining experience. The Director of Food and Beverage will report directly to the Executive Chef and will be responsible for ensuring the staff provide the highest standards of service and guest satisfaction. The goal of the Director of Food & Beverage is to bring The Chanler at Cliff Walk’s food & beverage vision, with an eye on overall customer experience, to fruition, while achieving revenue and profitability goals. THE HOUSE The Chanler, reimagined as a magnificent, stately manor residence, extends a warm welcome to guests as a peaceful enclave from bustling Newport, Rhode Island. Inviting guests to relish in the building's storied architecture, chic European dining options, and gracious hospitality. Built-in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the current charm of a regal residence. As a double Forbes five-star property, the mansion draws admirers worldwide by authentically cultivating the guest experience with elegance and natural refinement.

Requirements

Bachelor's degree in Hospitality Management or related field
Previous Forbes 5 Star experience
Minimum of 5 years of progressive leadership experience in food and beverage management, in a luxury hotel or resort setting
Strong financial acumen with a proven track record of achieving revenue and profit targets
Excellent interpersonal and communication skills
Creative and innovative mindset with a passion for culinary excellence
Knowledge of industry trends, regulations, and best practices
Ability to work flexible hours, including evenings, weekends, and holidays
Must be able to lift 25 pounds at times.
Proficient with Microsoft Office Suite or related software.
Proficiency with or the ability to quickly learn the organization’s payroll and talent management systems.

Responsibilities

Oversee the food & beverage operations, which include the restaurants, bar, In-Room Dining, wedding events, special events, and holidays at a Forbes five-star level.
Develop an operational strategy aligned with the hotel's business strategy and lead its execution.
Establish and maintain divisional standards to achieve and maintain "5-star" status.
Forecast business levels to ensure proper labor coverage.
Review reports and financial statements to determine divisional operations performance against budget and establish ways to improve financial performance.
Lead cost containment efforts within operations, including organizational restructuring when necessary.
Ensure regular, on-going communication (e.g., pre-shift briefings, staff meetings).
Compare sales against par levels to ensure correct purchasing controls are being exercised.
Implement continued cross-training for staff members.
Oversee and make recommendations for equipment purchases, monitor equipment repairs, and ensure equipment is operating correctly or repaired in a safe, timely manner.
Regularly monitor guest feedback & conduct one-on-ones with staff members.
Set goals and expectations for direct reports using the performance review process and hold staff accountable.
Conduct annual performance appraisals with direct reports.
Support the hotel philosophy concerning training, hiring, and employee relations.
Assist in developing, maintaining, and inventorying the cellar and all other beverages, including maintaining the Wine Spectator Best of Award of Excellence wine cellar.
Train service team members on wine, wine appreciation & appropriate wine pairings.
Ensure that Wine & all beverage purchases are at the appropriate Cost of Goods and priced correctly on the menu.
Assist and develop creative beverage programs that are trendy and profitable.
Conduct regular department walkthroughs and random inspections/service audits to ensure quality and consistency.
Conduct meetings as necessary, teaching and coaching staff on a daily basis.
Ensure all aspects of work & food handling adhere to all safety and sanitation procedures in accordance with Rhode Island State Health Codes and HACCP plans.
Monitor cleaning and maintenance of all service equipment according to sanitation guidelines.
Inform and or call in any discrepancies of equipment that is not in proper working order to maintain health codes.
Exercise empowerment to take corrective action if noticing something that does not adhere to set criteria.
Display a “Guest First” attitude & conduct themselves accordingly.
Oversee the planning and execution of special events, banquets, and private functions.
Perform all other duties as required.