Director of Food & Beverage

Spire Hospitality•Orange, CA

7d•$100,000 - $120,000

About The Position

In this role, you'll warmly welcome our guests and provide exceptional service throughout their dining experience. You and the entire Food & Beverage team are dedicated to ensuring guest satisfaction by crafting remarkable and seamless experiences from the moment guests arrive. Inspire and empower the Food & Beverage TEAM to embody excellence, fostering repeat business through outstanding leadership. Your efforts will create unforgettable and unique memories that leave a lasting impression. Job Overview: Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

Requirements

Considerable skill in complex mathematical calculations without error.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to read, listen and communicate effectively in English, both verbally and in writing.
Ability to access and accurately input information using a moderately complex computer system.
Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Responsibilities

Promote exceptional customer service by setting a positive example and consistently providing our guests with outstanding service and courtesy
Respond promptly and effectively to guest questions and requests
Fosters strong working relationships within Food & Beverage and with other departments by communicating effectively
Empower new team members with the essential procedures and techniques of exceptional guest service through comprehensive training
Emphasize continuous team improvement through proactive coaching, mentoring, and corrective measures to exceed standards
Ensure meticulous upkeep and maintenance of all Food & Beverage equipment and storage areas
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments.
Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Participate in Manager on Duty coverage program requiring weekend stay-over, constant monitoring throughout hotel and troubleshooting problems.
Operate MS programs in computer.
Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.