Director of Restaurants

Maybourne Beverly Hills Hotel•Beverly Hills, CA

10d

About The Position

At the Maybourne Beverly Hills the Director of Restaurants is responsible for assuring 5 Star service is provided at all F&B Outlets to include restaurants, bars, and in room dining while maintaining adherence to budgeted payroll and overhead cost. You would be responsible for continually working towards improving service and sales revenues in all areas to meet or exceed budget.

Requirements

Bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or a related field preferred.
Proven experience (3-5+ years) in a senior level F&B role with a luxury hotel brand.
Proven leadership skills with the ability to inspire and motivate teams to achieve exceptional results.
Excellent communication, interpersonal, and negotiation skills.
Solid understanding of financial management, budgeting, and cost control principles.
Creative thinking and a passion for culinary innovation.
Knowledge of local and international food and beverage trends.
Familiarity with POS systems (Micros Symphony), inventory management, and Microsoft Office Suite.
Proven knowledge of California Labor Law, expert with implementation of Tip systems, knowledge with Evention preferred.
Ability to work in a fast-paced, dynamic environment and adapt to changing priorities.
ServSafe certification or equivalent food safety training is preferred.

Responsibilities

Oversee the daily operations of all food and beverage outlets, maintaining the highest standards of service and quality.
Collaborate with culinary and service teams to ensure seamless and memorable dining experiences.
Foster a culture of guest-centric service, ensuring that every guest receives personalized and exceptionals service.
Address guest feedback promptly and implement improvements to enhance overall satisfaction.
Lead, mentor and inspire a dedicated team, promoting a culture of excellence and professional development.
Conduct regular training sessions to ensure colleagues are well-versed in-service standards and product knowledge.
Assist in budget development and financial planning for the food and beverage department.
Implement cost-control measures while maintaining the highest quality of ingredients and service.
Recruits, interviews, hires, and trains new colleagues in the division.
Provides constructive and timely performance evaluations.
Handles discipline and termination of employees in accordance with company policy.
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget.
Assist in preparing local and national sales/marketing programs for food and beverage.
Develop short-term and long-term financial and operational plans for the food and beverage department which support the overall objectives of the hotel.
Maintain inventory control procedures.
Increase the level of guest satisfaction by delivery of an improved product through colleague development, job-specific training, and quality of product.
Manage in compliance with established company policies and procedures and in compliance with local, state, and federal laws and regulations.
Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions.
Guide and inspire exceptional team performance and mentor managers, supervisors, and team members in the Food & Beverage Division
Build team capability, knowledge, and resources to meet short- and long-term business objectives.
Manage operational coverage, workload, and resource distribution within and across teams
Oversee the efforts to ensure service standards are consistently met and exceeded.
Enhance services and standards for the Food & Beverage Division
Accountability for P&L in the Food & Beverage Division
Anticipate future guest trends and align services offered in the Food & Beverage Division
Develop innovative solutions to enhance communication of guest and service information.
Must have knowledge of F&B preparation techniques, health department rules, and regulations, liquor laws, and regulations.