Director Of Food & Beverage

Horseshoe Bay Resort•Redwood City, CA

1d•$100,000 - $120,000

About The Position

Here in the heart of Redwood Shores, where Silicon Valley innovation meets the freewheeling atmosphere of the Bay Area, you’ll find The Grand Bay Hotel. The Grand Bay Hotel is seeking an experienced and energetic individual to fill the position of Director Of Food and Beverage to lead a very high-performing team. The ideal candidate will develop, implement, and monitor the hotel's communication objectives, advertising, and public relations. Crescent Hotels and Resorts is the industry leader in hotel management and we proudly offer robust compensation and benefits packages along with a career path for our associates which celebrates their success. Crescent was started with a deep belief in our people, encouraging them to apply their energy, passion, and unique abilities to make our hotels run remarkably. Our guests benefit from what each associate does as a part of this shared vision. We live the belief that we are successful because of our associates and that every role is important. As you grow, so does Crescent. We value you and what you do. We manage properties of every size and major brand across North America. Our goal is to hire the best people and prove that we are the only place you will ever want to work. Join us on that journey and explore the opportunities with us. JOB OVERVIEW: Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability. Hires, trains and directs the banquet and outlet staff in servicing all banquet and outlet activities in order to ensure a successful function and repeat business.

Requirements

Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of the appropriate table settings and service ware. Knowledge of all applicable federal, state and local health and safety regulations. Ability to grasp, lift, carry or transport up to 50 pounds. Ability to operate various food and beverage equipment present at a function. Ability to set realistic goals and standards. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.
We require a minimum of 4 years of Full Service hotel experience, some independent or Marriott experience preferred.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.
Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.
Communicate both verbally and in writing to provide clear direction to staff.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.