Director of Food & Beverage (47378)

Hotel Oceana Santa Monica • Santa Monica, CA

121d • Onsite

About The Position

This is a unique and exciting opportunity to join the team as the Director of Food & Beverage at the #1 Hotel in Los Angeles, as voted by Travel and Leisure: Oceana in Santa Monica, CA. This oceanfront, all-suite hotel reopened in July 2019 after undergoing a $35 million complete transformation; the restaurant will be renovated and relaunched with a brand-new concept and dining room design by Martin Brudnizki. The restaurant will feature a refreshed dining concept inspired by Santa Monica’s lush natural beauty. Expect an inventive menu, artfully prepared plates, and handcrafted cocktails to join a curated wine list—all resulting in a Southern California dining experience beyond compare. We are now seeking motivated and enthusiastic professionals to join our team as integral members. We are committed to providing exceptional service and unforgettable experiences for discerning travelers from around the globe. We seek a Food & Beverage Director to lead our diverse portfolio of dining and entertainment venues. The Director of Food & Beverage’s (DF&B) goal is to lead, elevate, and oversee the entire property-wide Food & Beverage program, ensuring excellence in guest experience, service execution, financial performance, and team development. The DF&B must be up to challenges, be creative, and be a solution-maker.

Requirements

• Treats all guests with the highest level of concern and care; demonstrates a natural disposition towards personal and public safety; operates from a place of integrity, honesty, and ethics
• Has broad knowledge of local restaurants, nightlife, museums, current events, and attractions. Must be able to provide accurate and precise directions
• Able and willing to maintain regular attendance and punctuality to ensure all essential duties are fulfilled
• Excellent verbal and written communication skills with the ability to write and speak clearly
• Treats everyone with respect and dignity, accepts responsibility and takes ownership of tasks, follows through on commitments, takes initiative and maintains confidentiality
• Excellent organizational skills and attention to detail, strong time management skills with a proven ability to meet goals and deadlines
• Ability to function well in a fast-paced, high-volume environment
• Bachelor’s degree in Hotel Management or other related areas of study
• At least five years of F&B experience in a luxury food-service environment and a minimum of three years of experience in a supervisory role are required
• Food handling certifications (ServSafe) required
• Proficient with Microsoft Office Suite or related software
• Able frequently lift or move items weighing up to 10 pounds; occasionally needs to lift or move items weighing up to 20 pounds
• Able to use hands to use and manipulate tools and objects or control equipment; adequate vision to do the same safely
• Able to move about the property to perform assigned tasks and responsibilities, including standing for extended periods, walking or otherwise traversing the property, climbing stairs, stooping, kneeling, crouching, or crawling to perform functions

Nice To Haves

• Willing to conform to hotel dress and grooming standards, which include meeting the hotel’s dress code, no visible tattoos while wearing a uniform, no unnatural hair colors, no piercings other than one pair of earrings, and neatly groomed facial hair.
• Occasionally, this role may be needed to drive a personal vehicle for business.

Responsibilities

• Provide guests with friendly, professional hospitality; exceptional food and beverage quality; strong value; and consistent execution across all F&B outlets and event spaces, in an attractive, well-maintained environment.
• Lead the development of annual F&B revenue strategy and marketing plans to penetrate new sales opportunities and maximize performance within existing markets.
• Ensure that all guest-facing teams are thoroughly trained in the sequence of service, product knowledge, and hospitality standards while making every effort to meet and exceed guest expectations.
• Lead Food & Beverage education and operational excellence, continuously offering: Daily line-ups and regular department meetings; New server, host, bartender, and banquet service training programs; Ongoing development and training for all F&B teams; Daily evaluation of restaurant, bar, private dining, banquet, and catering performance; Employee coaching and performance management, including timely completion of evaluations; Coordination of efficient food and beverage production and service execution; Direct oversight of La Monique, Banquets, and room service operations property-wide; Collaboration with Sales & Marketing on group bookings, preliminary menus, F&B minimums, and space planning feasibility; Review of all F&B minimums and selling guidelines; Leadership of BEO/BEO review and alignment meetings.
• Participate in setting the financial objectives for all F&B outlets and event spaces annually through the budget process.
• Meet financial targets across all sales areas by executing and enhancing the marketing strategy, responding quickly to new opportunities, maintaining consistently high operational standards, and ensuring the effective use of marketing and operational funds.
• Meet the budget in all areas of cost control, with a consistent focus on cost of sales and payroll.
• Identify talent and provide the necessary training as positions open.
• Fill any open positions with qualified candidates who understand the standards of excellence required of them.
• Lead ongoing training programs for new and existing management and hourly teams.
• Responsible for the daily cleanliness of all areas of the restaurant, bar, event, and pre-event spaces both internally and externally.
• Coordination of kitchen sanitation and cleanliness with the Executive Chef.
• Coordination of service area maintenance with floor leadership, employees, and outside service partners.
• Ongoing maintenance of the F&B physical assets through capital planning as required in the budget process.
• Manages all subordinate supervisors in the Food & Beverage Department.
• Responsible for the overall direction, coordination, and evaluation of all F&B employees.
• Carries out supervisory responsibilities in accordance with Oceana Hotel policies, procedures, and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.

Benefits

• medical, dental, vision, and basic life insurance options
• auto-enrollment in its 401(k) plan after 60 days of employment
• 80 hours of vacation in the first year
• 80 hours of paid sick leave per year
• holiday pay (if working) or paid holidays (if scheduled off) for six yearly holidays

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 1-10 employees