Director of Food & Beverage - EC

Montage International•Park City, UT

8d•Onsite

About The Position

Montage International is seeking passionate individuals to join their team. At Montage & Pendry, associates are empowered to be creative, discover career growth, and craft lasting moments for guests. Working at Montage & Pendry is described as more than a job, but a way of life.

Requirements

A minimum of five years of food and beverage management experience.
Excellent verbal and written communication skills.
Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer.
Microsoft Office products; Word, Excel, PowerPoint, and Outlook.
Embrace Technology – continually learn, adapt and master to new operating system.
Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses.
Knowledge of food and alcoholic beverages.
Knowledge of hotel food and beverage operations.
Budgetary analysis capabilities.
Ability to work a flexible schedule including weekends and holidays.

Nice To Haves

Luxury hotel experience, a plus

Responsibilities

Provide strategic and operational leadership, guidance, direction, and tactical expertise on food and beverage concepts.
Provide support of a specialist nature to the Executive Committee.
Drive hotel profitability through revenue generation in various food and beverage/outlets (i.e., room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction, and associate engagement.
Prepare all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually.
Make decisions that relate to profit and loss responsible for the financial management of the operation.
Control payroll and equipment costs (minimizing loss and misuse).
Champion a guest-centric approach to service, instilling a culture of hospitality, professionalism, and attention to detail among F&B associates.
Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality.
Interact positively with guests promoting hotel facilities and services.
Resolve opportunities to the satisfaction of involved parties.
Maintain communication with all departments to ensure guest service needs are met.
Experience working with third party restaurant operators, vendors and partnerships.
Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Responsible for the selection, training, and development of key leadership personnel within the division and its departments.
Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention.
Foster a culture of continuous learning, innovation, and excellence, recognizing and rewarding outstanding performance.
Oversee menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences.
Work closely with the executive chef and culinary team to maintain high standards.
Able to exercise personnel action discretion within the hotel’s policies.
Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws.
Perform additional duties as assigned that may be outside the scope of duties, based on business needs.

Benefits

Discretionary Time Off (DTO)
Healthcare benefits
Health Savings Account and Flexible Spending Accounts
401(k) retirement plan with company matching, fully vested, and loan option
Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
Fertility & Family Forming Assistance
Parental leave pay differential
Pet Insurance
Hotel discounts
Free meals
Fitness & wellness discounts
LinkedIn Learning membership
Hearts of Montage/Hearts of Pendry community engagement
Associate’s events throughout the year