Director of Food & Beverage

Hotel Californian•Santa Barbara, CA

4d•Onsite

About The Position

Thank you for your interest in joining Hotel Californian, part of Foley Entertainment Group. We are passionate about creating extraordinary experiences. Hotel Californian is Santa Barbara's iconic and friendly luxury destination, where coastal elegance meets modern California style. Located at the crossroads of beautiful State Street and the vibrant Funk Zone, our Forbes-rated hotel offers exceptional accommodations, delectable dining venues & wine tasting room, luxury spa, distinctive indoor and patio event spaces, and breathtaking views of the Santa Barbara coastline, harbor and the Channel Islands. Our culture is creative, collaborative, and indulgent. We value team members who are passionate about hospitality, embrace new challenges, and strive to make memorable guest experiences guided by our core values: Have Integrity – We seek people who are humble and demonstrate high character. Be Entrepreneurial – We value innovation and resilience in our team members. Be a Team Player – We appreciate people who are inclusive and ready to support others when needed. Be Engaged – We want people who are actively invested. Always Be Advancing, Never Retreating – We want people committed to constant growth and excellence.

Requirements

The Director of Food + Beverage Operations is responsible for overseeing all aspects of food and beverage operations for Hotel Californian’s Venues and the Banquet Department. This includes all aspects of budget responsibilities, revenue/profit objectives, forecasting duties, ensuring guest service standards, vendor relations, cleanliness of the venues, kitchen, and building talent relationships.
Must have a minimum of 5 years’ F&B management experience in a high-volume restaurant/ hotel.
Experience with P&L required.
Computer proficiency is required.
Ability to work a varied schedule, to include AM and PM shifts as well as weekends/holidays.
Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations.
Strong consultative skills and the ability to achieve corporate business objectives across functional boundaries.
Advanced English ability, verbal and written required.
Must have good communication, organization, and time management skills.
Current CA Food Handler and RSB cards.
To perform this role successfully, candidates must be able to carry out the essential job functions, with or without reasonable accommodation.
Job duties and responsibilities may be modified as business needs evolve to support our commitment to delivering exceptional guest experience.

Responsibilities

Work in support of hotel goals and measure effectiveness through the food & beverage profit and service performance of the hotel.
Oversee the supervision of Talent to include selection, work allocation, training, performance, and development.
Coach and motivate team to achieve key results.
Align and work collaboratively with Sales & Marketing, PR, Security, other hotel departments and outside vendors to effectively manage and grow the food & beverage operations.
Develop plans, continuously monitor program execution, performance and objectives, and provide relevant recaps that showcase ROI and effectiveness.
Maintain quality of service and ensure consistency in standards throughout the venues and banquet operations.
Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage/special event trends.
Maintain profitability of outlets to support overall hotel operation.
Control payroll and equipment costs (minimizing loss and misuse).
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking, bending, lifting heavy articles and reaching overhead.
Evaluate cost effectiveness of all aspects of operation.
Develop and implement cost-saving and profit enhancing measures.
Review, prepare and update forecasts as needed.
Work with the individual managers/supervisors concerning food and beverage quality, service, cleanliness, merchandising, and promotions.
Supervise the maintenance/sanitation of bar/restaurant equipment to protect the assets, comply with regulations, and ensure quality service.