Director of Food & Beverage, The Statler Hotel

Cornell University•Ithaca, MI

5d•$120,721 - $147,548•Onsite

About The Position

The Statler Hotel employees are a team of hospitality professionals who proudly lead the premiere collegiate lifestyle hotel, welcoming the world to the cherished gathering place for those who love Cornell University. We challenge thinking while connecting and cultivating people. Our actions are driven by a collective aspiration to build a culture of collaboration, celebration, and excellence. Our mission is to provide uniquely crafted experiences through personalized connections that will inspire future leaders who will change the world of hospitality. Statler Hotel leaders are expected to lead with hospitality. We connect with each member of our staff, ensuring staff feel welcomed, comfortable, and important. We strive for self-mastery, accepting of ourselves and others, demonstrating empathy, and gratitude. We lead with a servant's heart, practicing the fundamentals of LEAD (listen, educate, action, and deliver). We engage, intentionally giving our time, talent, and heart to those we lead, ensuring everyone on our team feels significant, and leveraging the power of encouragement. We use a coaching style of leadership, utilizing SMART goals and extending grace as we motivate employees to do their best. We create stories and memorable experiences to inspire our staff. Position Summary: While position responsibilities vary, all people leaders are expected to foster a culture of belonging and a psychologically healthy work environment by being trustworthy; respecting all individuals; being flexible; supporting work/life integration as well as healthy boundaries; inviting new ideas, alternatives, and perspectives; speaking up and taking action if others are being excluded or treated inappropriately; and recognizing the contributions of others. In alignment with the Statler Hotel’s mission to be “The Premier Hotel That Teaches,” the Director of Food & Beverage provides overall leadership, strategic direction, coordination, and oversight for the hotel’s Food and Beverage operations, including Banquets, Culinary, Stewarding, Restaurants, Bars, Private Dining, and Room Service. The Director is responsible for ensuring exceptional guest experiences, operational excellence, financial performance, and the effective leadership and development of Food and Beverage management and staff.

Requirements

Approachable, open-minded and fair
Excellent communication & interpersonal skills,
Minimum 3 to 5 years previous luxury / upscale hotel experience in a related field
Minimum of 3 years’ F&B management experience, preferably in the luxury setting or upscale boutique hotel
A strong understanding of overall hotel business with the ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches
Passionate, energetic and self-motivated individual who can deliver exceptional service
Takes pride in self and position and is committed to high standards
Professional and appropriate business appearance and presentation

Nice To Haves

10 years of hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.
Prior multiple outlet and banquet operations leadership experience
Micros experience a plus
A passion for teaching and development

Responsibilities

Ensure the leadership and coordination of the food and beverage operating departments through their respective Leaders within Banquets, Culinary, Stewarding and Outlets
Ensure regular, effective communication with all Food and Beverage colleagues through individual departmental communication meeting, development and daily interaction in all departments daily to assure the highest level of guest satisfaction
Inspects to ensure that all safety, sanitation, preventive maintenance and other standards are consistently met
Work with the Executive Chef on promotions, new amenities, and other guest experience enhancements
Approves the menus proposed by the Executive Chef for all outlets and special events
Ensures that profit margins maintained, budgeted Food and Beverage costs met through effective control systems, including issuing against sales analysis and menu costing
Ensure the development and accuracy and delivery of monthly financial outlooks for the Food and Beverage Division
Develops an operating budget for each of the department’s revenue outlets
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
Oversee the development and implementation of innovative promotional events by seeking out creative ways to improve service and increase business volumes
Develops and implements policies and procedures for food and beverage departments
Manage restaurant, bar, Private Dining room, Room Service functions, maintaining a high profile with customers and staff
Works with the marketing team to promote the F&B outlets to increase revenues and attract new business
Leading sustainability efforts for the food and beverage department
Research new products and develops an analysis of the cost/profit benefits
Management of alcoholic beverage purchasing and beverage costs control
Ensuring that a professional, respectful and productive work environment is maintained at all time.

Benefits

comprehensive health care options
generous retirement contributions
access to wellness programs
employee discounts with local and national retail brands
three weeks of vacation
13 holidays: Martin Luther King, Jr. Day, Memorial Day, Juneteenth, Independence Day, Labor Day, Thanksgiving and the day after, and an end of the year winter break from December 25-January 1.
two additional floating holidays
tuition-free Extramural Study and Employee Degree Program
tuition aid for external education
Cornell Children's Tuition Assistance Program