Director of Food & Beverage

CoralTree Hospitality • Fort Lauderdale, FL

1d • Onsite

About The Position

South Florida’s beacon of hospitality, Pier Sixty-Six Resort has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All met with exceptional service and refined touches that result in truly extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room and most importantly a focus on you as an individual, including your welfare and wellbeing. Pier Sixty-Six invites dedicated, energetic and polished hospitality enthusiasts eager for growth and stardom to join our team, and enjoy highly competitive wages, comprehensive benefits and a culture that honors and respects you. We currently have an opportunity for a well-rounded and seasoned Director of Food & Beverage to join our Pier Sixty-Six Resort team! This role functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets. The position ensures the food and beverage operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies for 11 Food & Beverage outlets that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

Requirements

• Currently holds a Director of Food and Beverage title.
• Solid knowledge of food & beverage.
• Strong wine knowledge.
• Creative, ambitious, and strong business acumen, work ethic and people-management skills.
• Excellent communication skills and a strong, innovative mindset where there is no box!
• Ability to react and adjust to changing business environments and lead the team in ensuring efficient financial management of the business.
• Ability to motivate and lead a team of professionals.
• Five to seven years’ experience with a diversity of Food and Beverage management positions.
• A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
• Some travel is required for training, conferences and special events.
• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Responsibilities

• Forms part of the Executive team who collectively make key strategic and operational decisions for the Resort.
• Manages the Food & Beverage Operation which includes all restaurants, bars & lounges, banquets, room service and private bars.
• Ensures guests receive the highest level of food quality and service.
• Manages and develops a team.
• Devises and monitors an annual budget.
• Manages labor control and operating expenses.
• Develops relationships with key suppliers and industry associates.
• Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
• Work closely with the Managing Director and Executive Leadership team to design effective menus, wine lists, and amenity options while ensuring excellent product quality at a fair price.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Work harmoniously and professionally with co-workers and supervisors.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Strives to improve service performance.
• Develops and manages Food and Beverage budget.
• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team.
• Ensures direct reports do the same for their team.
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
• Empowers employees to provide excellent guest service.
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.

Benefits

• Group medical, dental, vision, life, and disability benefits
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program
• Paid time off/sick time
• Participation in a 401(k) plan with a company match

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: Associate degree