Director of Food & Beverage

Parable Hospitality•Marina Del Rey, CA

1d•Onsite

About The Position

The Marina del Rey Hotel is actively searching for a Director of Food & Beverage to join the team! The Director of Food & Beverage will be responsible for overseeing all food and beverage operations of the hotel including: preparation, service, administration and profitability. Core functions of the position, but are not limited to the following; Acts as an ambassador for the brand and provides leadership and planning to all F&B Outlet departments to support our service culture, maximize operations and guest satisfaction. Manages the overall food and beverage operations, which includes all bars, lobby space and room service. Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). Reviews financial reports and statements to determine how Food and Beverage is performing against budget. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. Develops and manages all financial and Guest Satisfaction plans and actions for Beverage departments. Monitors adherence to all liquor control policies and procedures (e.g., local, state, and country beverage and liquor laws). Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory. Providing services that are above and beyond for guest satisfaction and retention. Utilizing interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encouraging and building mutual trust, respect and cooperation among team members. Improving service by communicating and assisting individuals to understand guest needs, maintaining quality products in accordance with Company standards, providing guidance, feedback and individual coaching when needed. Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Supervising and managing team members. Managing all day-to-day food and beverage operations. Understanding team members’ positions well enough to perform duties in their absence. Providing guidance and direction to subordinates, including setting performance standards, monitoring performance and completing performance evaluations. Analyzing information and evaluating results to choose the best solution and solve problems. Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail or in person. Maintaining complete knowledge at all times of: All hotel features/services, hours of operation, daily house count, expected arrival/departures and all department policies and procedures. Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. Interviewing all food and beverage candidates making recommendations to General Manager on new hires, pay rates and terminations. Responsible for purchasing all food and beverage items for restaurant and lounge with the approval from the General Manager following policies and procedures set forth by the Company. Complete all required reports in a timely manner. Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.

Requirements

Director of Food & Beverage experience
Leadership and planning skills
Financial reporting and analysis skills
Knowledge of beverage control
Interpersonal and communication skills
Ability to lead, influence and encourage others
Ability to make sound financial/business decisions
Honesty and integrity
Ability to build mutual trust, respect and cooperation
Ability to understand guest needs
Ability to maintain quality products
Ability to provide guidance, feedback and individual coaching
Ability to identify developmental needs of others
Ability to coach, mentor and improve knowledge or skills
Supervisory and management skills
Ability to manage day-to-day operations
Understanding of team members' positions
Ability to set performance standards, monitor performance and complete evaluations
Analytical and problem-solving skills
Ability to provide information effectively
Knowledge of hotel features/services, hours of operation, daily house count, expected arrival/departures and department policies and procedures
Conflict resolution and negotiation skills
Interviewing skills
Purchasing skills
Ability to complete reports in a timely manner

Responsibilities

Overseeing all food and beverage operations of the hotel including: preparation, service, administration and profitability.
Acts as an ambassador for the brand and provides leadership and planning to all F&B Outlet departments to support our service culture, maximize operations and guest satisfaction.
Manages the overall food and beverage operations, which includes all bars, lobby space and room service.
Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
Develops and manages all financial and Guest Satisfaction plans and actions for Beverage departments.
Monitors adherence to all liquor control policies and procedures (e.g., local, state, and country beverage and liquor laws).
Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
Providing services that are above and beyond for guest satisfaction and retention.
Utilizing interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encouraging and building mutual trust, respect and cooperation among team members.
Improving service by communicating and assisting individuals to understand guest needs, maintaining quality products in accordance with Company standards, providing guidance, feedback and individual coaching when needed.
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Supervising and managing team members.
Managing all day-to-day food and beverage operations.
Understanding team members’ positions well enough to perform duties in their absence.
Providing guidance and direction to subordinates, including setting performance standards, monitoring performance and completing performance evaluations.
Analyzing information and evaluating results to choose the best solution and solve problems.
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail or in person.
Maintaining complete knowledge at all times of: All hotel features/services, hours of operation, daily house count, expected arrival/departures and all department policies and procedures.
Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Interviewing all food and beverage candidates making recommendations to General Manager on new hires, pay rates and terminations.
Responsible for purchasing all food and beverage items for restaurant and lounge with the approval from the General Manager following policies and procedures set forth by the Company.
Complete all required reports in a timely manner.
Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.