Food and Beverage Director - Hotel Nyack - JDV by Hyatt, Nyack, NY

Job Description

Job Description

Position: Food and Beverage Director

We seek leaders that have a passion for hospitality. A food and beverage director is responsible for overseeing his or her establishment's food and beverage operations, which encompass banquet, culinary, and room service operations; maintaining product and service quality levels while maximizing profits; forecasting and budgeting; and selecting, training, and developing employees. A food and beverage director prepares the annual food and beverage budget and monthly forecasts for food and beverage needs and expenses along with performing human resource functions including scheduling, evaluating, and training staff.

Job Description:

Lead effective and efficient food and beverage operations at the hotel. Responsible for achieving departmental revenue and profitability goals, managing budgets and forecasts. Ensure implementation of service strategies and initiatives per Company and Brand standards. Recruit, train, and develop departmental personnel. Provide exemplary performance for staff to follow. Align with the General Manager and maintain professionalism at all times. Deliver products and services that meet or exceed the needs and expectations of customers. Develop business relationships and provide exceptional customer service. Build strong rapport with key stakeholders/ property owners through proactive and ongoing communication. Provide in depth analysis of property performance, guest, financial and personnel data. Maintain professionalism in a fast paced environment at all times. Possess technical knowledge and aptitude. This position will have access to confidential personnel records, Company data and systems and as such will be required to maintain confidentiality and ensure such sensitive data is secured at all times.

Required Skills and Requisites:

• Previous hotel food and beverage management experience of at least 3 years.
• Excellent communication skills. Ability to convey information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. Skilled at establishing effective relationships with customers and internal partners; promoting openness, trust and confidence in one's intentions. Requires effective reading, writing and oral comprehension.
• Energetic, proactive, takes calculated risks, and perseveres to attain goals.
• Administration and management capabilities with fiduciary responsibilities. - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Leadership qualities. Skilled at building a cohesive team and facilitating goal accomplishment by aligning individual and team actions with strategies and plans to drive business results. Requires the ability to inspire confidence and gain respect of hotel team, industry partners, competitors, and owners.
• Service orientation. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Must possess strong sales and negotiation skills. Proven prospecting and new business development abilities.

Responsibilities

• Direct day to day operations for restaurant outlet, beverage, room service, and purchasing operations.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Develop, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Implement and manage all company programs to ensure compliance; to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest

At Palette Hotels, we are dedicated to creating and sustaining meaningful hospitality careers for our associates. We support our associates with highly competitive salaries, outstanding health, benefits, extensive training and development programs, promotion within the organization, and a positive team-based culture where people make the difference.

Palette Hotels, is an equal opportunity employer with policies prohibiting unlawful discrimination on the basis of any protected classification under applicable local, state and/or federal laws, which can include race, color, creed, sex, national origin, age, veteran status or physical or mental disability unrelated to job requirements.

Palette Hotels policies also provide for a drug-free workplace, where the use, possession, or influence of illegal drugs or alcohol while on company time is generally prohibited. An employee's use (or abuse) of legally prescribed medication may also implicate company policy, where it impairs judgment or work performance or otherwise creates workplace safety risks.

Palette participates in E-Verify to confirm that you are authorized to work in the U.S. only after a job offer is accepted and Form I-9 is completed. For more information on E-Verify, please visit the Everify website.