Director of Food & Beverage

Kimpton Hotels & Restaurants•Santa Barbara, CA

10h

About The Position

The Director of Food & Beverage provides restaurant guests with friendly, professional service, excellent food quality, strong price value, consistent execution, and an attractive, well-maintained environment. The role develops an annual marketing plan to pursue new sales opportunities and maximize business in existing markets. This position leads the Food & Beverage department’s financial performance, service delivery, restaurant and banquet operations, staffing, and product strategy. It oversees property-wide banquet and catering operations, supervises the Executive Chef, and works with Sales and Catering leaders on sales and marketing strategies. The Director also oversees menus, pricing, liquor and wine selection and procurement, and the ongoing maintenance of the physical asset through capital planning.

Requirements

At least 3 years of experience as a Restaurant General Manager or Director of Food and Beverage.
Food Handler and Alcohol Awareness Certifications, if applicable.
Level 1 or higher certification from the Court of Master Sommeliers, or equivalent experience.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, and P&L management.
Ability to handle difficult situations and people diplomatically while maintaining integrity.
Ability to interpret varied instructions and regularly exercise independent judgment and discretion on significant matters.
Previous systems knowledge and experience with Aloha/Avero, Infogenesis, OpenTable, and ADP/eTime payroll, or a combination of these systems.

Nice To Haves

Bachelor’s degree in Hospitality/Restaurant Management or an equivalent field is preferred.

Responsibilities

Achieve budgeted revenues and expenses and improve Food & Beverage department profitability.
Monitor budgets and cost controls, with focus on inventory, sales, and payroll costs.
Increase guest satisfaction by delivering outstanding products and service.
Direct staff activities and assignments, ensure appropriate coverage, communicate departmental strategies and goals, and prioritize work.
Directly supervise the Executive Chef to ensure excellent food quality and presentation.
Provide direct oversight of property-wide banquet and catering operations.
Partner with Sales to review Food & Beverage minimums and selling guidelines.
Collaborate with the Director of Sales and Director of Catering on sales and marketing strategies.
Lead banquet operations, including developing and maintaining managerial and captain oversight.
Review and approve menus and pricing for restaurant outlets, banquets, and catering.
Evaluate food products and front-of-house employee performance, and develop products consistent with the property’s market position.
Develop selection and pricing strategies for liquors and wines, and supervise procurement.
Maintain the physical asset through capital planning as required in the budget process.
Follow health and safety regulations.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints; and solve problems.