Hybrid Director of Food and Beverage na Shore Hotel

Starting pay is $105K to $115K!
 

COMPANY BENEFITS:

• Medical, Dental and Vision Insurance to all eligible employees
• Company-paid life insurance of $25,000 to all eligible employees
• Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution)
• Seven paid holidays
• Sick pay when eligible
• Company-paid parking
• Employee Assistance Program (EAP)
• Employee Recognition Programs
• Employee Referral Incentive Program
• Transportation allowance
• Dry cleaning services (up to 10 pieces of work clothes per week)

JOB DESCRIPTION

The Director of Food & Beverage is responsible for directing and organizing the activities of the department to maintain high standards of food and beverage quality, service, and merchandising to maximize profits and top-line sales. This position will manage the Shoreside Restaurant and Bar, Room Service, Banquets, and the oversight of the Culinary Department while ensuring that the team members are responsible for championing the company’s mission, core values, and holistic business model, promoting diversity, and fostering a fair and compassionate work environment.

ESSENTIAL DUTIES:

• Be professional, highly visible and hands-on in all areas of the Food and Beverage operations. 
• Plan, direct, communicate, assign and delegate responsibilities, as needed.  
• Respond to all guest requests, issues and complaints. Follow up to ensure guest satisfaction. 
• Motivate, coach and counsel all Food & Beverage personnel according to Shore Hotel SOPs, policies and procedures. 
• Develop employee morale and ensure training for all F&B team members. 
• Attend all required intra and inter departmental meetings.
• Review/monitor staff's work hours for payroll compilation and submit to accounting on a timely basis or as required. 
• Meet and exceed food and beverage revenue targets in all areas.
• Prepare (or oversee) team members’ work schedules according to business forecast, payroll budget guidelines, and productivity requirements.
• Continually monitor all daily sales, ordering, par levels and costs for all outlets.
• Analyze reports and communicate information to staff and appropriate departments. 
• Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments. 
• Ensure that all staff greet and welcome all guests 
• Ensure implementation of all Shore Hotel policies and house rules.  Understand hospitality terms. 
• Operate radios efficiently and professionally in communicating with hotel staff, while ensuring the proper use of radio etiquette within the department. 
• Ensure that employees are always attentive, friendly, helpful, and courteous to all guests, managers, and other employees.
• Ensure a neat, clean and safe working environment
• Will manage all departmental issues, complaints as well as working with Human Resources for any disciplinary actions suspensions and terminations.
• Complete special projects as directed or assigned by the General Manager. 
• Establish and maintain inventory control system. 
• Conduct meetings according to Shore Hotel standards as required by management. 
   

ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES:

Proven success in the following job competencies:

• Honesty; has honest, direct, and factual communication and actions with internal and external customers.
• Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
• Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
• Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
• Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
• Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data. 
• Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
• Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic interpersonal approach.
• Interpersonal: Customer-focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives; 
• Diversity: Strong commitment to diversity and equality in a company culture.
• Communication: Strong communication (verbal and written) and presentation skills.
• Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines and targets.

EXPERIENCE:

• 5+ years of experience in a senior management leadership role in an upscale hotel or a high-end restaurant.   
• Hotel management experience is required. Bi-lingual English/Spanish is helpful.
• Proficiency in Microsoft Word, Excel, PowerPoint, and Outlook.  Experience in Toast and Opera would be helpful. 
• Valid driver's license from the applicable state.
• Excellent verbal, written and interpersonal skills, and ability to professionally work with ownership, management and staff personnel.
• Maintain professional and cooperative working relationships with management and staff, vendors and the public.
• Excellent organizational and planning skills to manage multiple projects and the ability to meet tight deadlines in this fast-paced work environment.
• Inventory cost control experience
• TIPS certification
   

EDUCATION:

• A Bachelor’s degree in business, management, hospitality, or related field is highly preferred.

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• Able to sit and work at a computer keyboard as necessary.
• Able to stoop, kneel, bend at the waist, and reach on a daily basis.
• Able to lift and move up to 20 pounds occasionally.
• Regular and on-time attendance is critical.
• Hours occasionally exceed 40 hours per week.
• Ability to stand during shifts

OTHER: