Director of Food & Beverage

Rosewood Hotel Group•Menlo Park, CA

120d•$120,000 - $165,000•Onsite

About The Position

Responsible for the overall operation of the Food and Beverage Division while maintaining quality standards and maximizing profitability. This role involves overseeing all food and beverage outlets, designing and developing division policies and operating budgets, and preparing, implementing, and maintaining division standards and control objectives. The Director will also participate in marketing and public relations plans for F&B, monitor productivity guidelines, and establish annual objectives for the department. They will select and supervise F&B department heads, ensure compliance with operating licenses and permits, and serve as a member of the Executive Team, working closely with other executives to achieve hotel goals. The position requires supporting and upholding hotel philosophy regarding hiring and employee relations, acting as Manager on Duty, participating in quality control, and implementing the hotel's mission and departmental mission statement. The role involves interacting courteously and professionally with guests and staff, resolving difficulties, applying logical thinking to complex problems, attending meetings, and supervising staff to maintain service standards. This includes interacting with supervisors, subordinates, co-workers, and guests, interpreting instructions, performing varied tasks efficiently, and maintaining a clean and safe work area. All other duties as required.

Requirements

Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property.
College degree or equivalent work experience.
Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Prior heavy exposure to banquets, room service and dining room operations; thorough knowledge of first class food and beverage operations; thorough knowledge of imported and domestic wines; thorough knowledge of budgeting; ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards; ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team; ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends; ability to add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times; ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings.
Required to speak, read and write English.

Nice To Haves

Fluency in other languages preferred.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Oversee all food and beverage outlets.
Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs.
Prepare, implement and maintain division standards and control objectives.
Participate in establishment of a marketing and public relations plan for F&B.
Monitor productivity guidelines for all F&B departments. Maximize profits within F&B.
Establish and implement annual objectives for F&B department.
Prepare and maintain operating budget. Attend budget meetings on a regular basis.
Select and supervise F&B department heads.
Ensure that required operating licenses and permits are displayed as required by law.
Serve as member of Executive Team.
Work closely with all Executive Team members in supporting and achieving the hotel's goals and objectives.
Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.
Act as Manager on Duty.
Participate in quality control activities.
Work closely with General Manager and Assistant General Manager in supporting and achieving the hotel's goals and objectives.
Implement and maintain spirit of hotel's mission.
Ensure the F&B department operates based on the departmental mission statement.
Interact in courteous and professional manner with all guests, staff and community members.
Respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties.
Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.
Attend divisional and general meetings.
Supervise, direct, coordinate, influence and persuade staff in order to maintain service standards of hotel.
Interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints.
Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
Maintain clean and safe work area.
All other duties as required.