Director of Food & Beverage

Parable Hospitality•Marina Del Rey, CA

3d•Onsite

About The Position

Jamaica Bay Inn, a Tapestry Collection by Hilton, is actively searching for a Director of Food & Beverage to join the team! The Director of Food & Beverage is responsible for overseeing all food and beverage operations of the hotel including preparation, service, administration and profitability.

Requirements

Director of Food & Beverage is responsible for overseeing all food and beverage operations of the hotel including preparation, service, administration and profitability.
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.
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.

Nice To Haves

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.
Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
Perform other duties as assigned, requested or deemed necessary by management.

Responsibilities

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.
Perform other duties as assigned, requested or deemed necessary by management.