Director of Food & Beverage

The Watergate Hotel•Washington, DC

6h•Onsite

About The Position

The Executive Director of Food & Beverage & Culinary is responsible for the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, kitchen and banquets.

Requirements

5+ years direct related experience as a Food & Beverage Director in a luxury hotel setting is required. (Those with 8+ years of experience in progressively responsible F&B management roles will be considered).
Must have sound and detailed knowledge of all F&B outlet operations (Banquets, Fine Dining Restaurant, All Day Dining, Lounge, Culinary, Stewarding, etc.).
Bachelor's Degree in related field is required.
Must possess stellar knowledge and direct experience with Food & Beverage financials; inventories; P&L statements; payroll management; CAPEX planning.
Must possess superior food knowledge; prior experience with menu creation and planning, costing, and development of banquet menus are all required.
Prior experience with beverage program development including wine, liquor, beer selections; must have experience in creating specialty beverage menus.
Must have prior experience in development of training plans (preferably in an opening setting with mass training experience preferred); must be able to write and continuously review all F&B departmental SOP's and P&P's.
Prior experience leading a team of leaders is required; must be able to select and develop talent in order to produce and retain a results-driven, quality focused team of F&B leaders.
Prior experience on an Executive Committee is required.
HAACP & ServSafe certifications required. Must be able to obtain all applicable D.C. food and handler's certifications.
Must be fluent in English with excellent communication and presentation skills.
Must possess superior computer proficiency to include various property management systems, MICROS, Open Table, MS Office, HotSOS, etc.
Must be able to work a flexible schedule that will include early mornings, late nights, weekends and holidays.
Must be physically able to meet the demands of the position including: standing/walking for extended periods of time while working; lift/carry/push/pull (+/-) 25 lbs.

Nice To Haves

Those with multi-lingual abilities will be preferred.

Responsibilities

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
Develops, reviews and manages the financial reports and statements to determine how Food and Beverage is performing against budget.
Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
Focuses on maintaining profit margins without compromising guest or employee satisfaction.
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).