Director of Food & Beverage

Nobu Hotel Palo Alto•Palo Alto, CA

About The Position

The Director of Food & Beverage will oversee all food and beverage operations across the property while simultaneously managing the flagship Nobu Restaurant. This dual role requires exceptional leadership, a deep understanding of luxury hospitality, and the ability to uphold Nobu's world-renowned standards of culinary excellence and service.

Requirements

Organizational skills to function effectively with attention to detail while meeting established deadlines.
Strong working knowledge of Microsoft Office software (MS Word, Excel, Access, Outlook, etc.).
Able to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.
Has experience in standardizing recipes, plating, and costing menus.
Possess awareness of individual needs, the ability to handle all situations professionally, and excellent interpersonal skills to deal effectively with guests, management and employees.
Excellent organizational, multi-tasking, planning, written and verbal communication skills.
Able to work in a fast-paced, busy, and, at times, stressful environment.
Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
Able to frequently move freely about the office, sit or stand for long periods and withstand various activities.
Can travel off property as required to represent the hotel.
Must have excellent interpersonal skills to deal effectively with all business contacts, maintain a professional, neat and well-groomed appearance adhering to company standards.
Requires the ability to work varied shifts, including nights, weekends and holidays.
Must be able to communicate effectively in English, both verbally and written.
Must be customer service oriented and have excellent hospitality skills.
Must meet legal age requirement for position.
High School Diploma or equivalent required.
5+ years’ experience as a Restaurant General Manager or Director of Food and Beverage in a 4-star or 5-star property strongly preferred.
Expertise in food and beverage operations, sales and revenue growth, inventory control, cost control, food preparation procedures, budgeting, forecasting and capital expenditures required.
Must also have strong experience in food purchasing including price negotiations.
10+ years’ combined experience in food and beverage management and supervision of employees in the hotel, banquet and/or restaurant industry required.
Must possess overall knowledge of current culinary trends, food quality and food and beverage preparation and presentation.
Valid Food Handler Card is required.
Certification in the safe service of alcohol (RBS) is required.

Nice To Haves

College education or equivalent hotel or business administration degree preferred.
The ability to speak Spanish is preferred but not required.
CPR/First Aid certification is preferred.

Responsibilities

Oversee all food and beverage outlets including Nobu Restaurant, Lobby Bar, In-Room dining, banquets, catering, and all other F&B as needed
Develop and implement strategic plans to maximize revenue, profitability, and guest satisfaction
Create and manage annual budgets for all F&B departments
Monitor financial performance, analyze P&L and labor statements, and implement cost control measures
Assist with the development of the annual marketing plan and ownership presentations
Prepare the weekly forecast to utilize as a baseline for staffing in the restaurant, banquets, and catering
Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups
Monitor budgets and payroll records. Review financial transactions to ensure expenditures are authorized and budgeted
Hire, train, and develop F&B leadership team members across all outlets
Ensure compliance with health department regulations and maintain all necessary licenses
Collaborate with Executive Chef on menu development and pricing strategies
Work closely with Sales, Marketing, and PR to promote F&B offerings and special events
Prepare and conduct annual performance reviews in accordance with hotel policy, and inform management of any developments within the department
Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance
Review work procedures and operational problems to determine ways to improve service, performance, and safety
Monitor food preparation methods, portion sizes, and garnishing/presentation of food to ensure food is prepared and presented in an acceptable manner
Establish and enforce standards for personnel performance and customer service
Investigate and resolve complaints regarding food quality and/or service
Review/approve invoices for products and services related to the department; analyze variances and take corrective action where appropriate
Work with Executive Chef to maintain food and equipment inventories and keep inventory records
Order and purchase equipment and supplies
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
Monitor menu mix to determine which items are most profitable and which items should no longer be offered due to lack of popularity
Test prepared food by tasting and smelling to ensure palatability and flavor conformity. Visually inspect prepared food to ensure consistency in presentation and plating. Provide feedback to Executive Chef and kitchen staff as appropriate
Estimate food, liquor, wine and other beverage consumption to anticipate amounts to be purchased or requisitioned
Monitor employee and patron activities to ensure liquor regulations are strictly adhered to
Review and revise menus regularly as required
Consistently maintain a professional relationship with all personnel and guests while protecting the interests of the brand and hotel
Use purchasing and inventory knowledge to track costs, transfers, waste, promo and forecasting in all revenue centers for food and beverage.
Monitor all purchases of materials and supplies
Approve menus in consultation with the Hotel General Manager, Executive Chef and Director of Finance. Review potential food and beverage menu options and develop new menus based on trends
Direct large annual events such as Mother’s Day, Valentine’s Day, holiday brunches, etc
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.