Director of Food and Beverage

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KEY RESPONSIBILITIES

Job s ummary –

The Director of Food & Beverage leads, manages and organizes all aspects of the Food & Beverage Division to the highest professional standards and in accordance to the standard operating procedures. This position is fully responsible for the compliance of hotel and company policies connected to the Food and Beverage Division or any of its sub departments. This position is directly accountable for the operation of the Café Carlyle, Dowling’s At The Carlyle, Bemelmans Bar, The Gallery, In Room Dining, Banquets, Stewarding, Culinary or any other event involving food and beverage services. The Director of Food & Beverage functions as the strategic, hands on operations leader with direct oversight of the Food and Beverage division, assisting the Hotel Manager with implementing hotel goals and strategies.

Essential Duties and Responsibilities –(Key Activities)

• Ensures regular, on-going communication (e.g., pre-shift briefings, staff meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results and models desired service behaviours in all interactions with guests and internal guests.

• Works with management team to develop an operational strategy that is aligned with the hotels business strategy and leads its execution. Works with team to put sustainable work processes and systems in place that support the execution of the strategy.

• Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Human Resources guidelines and supports all Human Resource directives.

• Responsible for establishing and maintaining divisional standards in order to achieve and maintain the “5 star" status.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance; coaches team by providing specific feedback to improve performance. Conducts annual performance appraisal with direct reports according to standard Human Resource guidelines.

• Actively solicits internal guest feedback, utilizes an open door policy and reviews internal guest satisfaction results to identify and address internal guest problems or concerns. Ensures internal guests are treated fairly and equitably, brings issues to the attention of Human Resources as necessary. Encourages participation in annual internal guest opinion survey. Holds managers accountable for developing action plans associated with survey results and ensures that necessary changes are implemented.

• Ensure that goals and objectives of human resources management are met through supporting the hotel philosophy concerning, but not limited to, hiring and employee relations.

• Serve as Manager On Duty.

• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.

• Ensures operations managers develop a departmental orientation program and internal guests receive the appropriate new hire training to successfully perform their job. Ensures managers cross-train internal guests to support successful daily operations. Ensures all new hires receive an Integrated Training Plan (ITP) and the Plan is utilized by managers.

• Creates appropriate development plans and develops team members based on their individual strengths, development needs, career aspirations and abilities. Ensures the same is done for all managers in the operations departments.

• Ensures operations departments participate in community service events sponsored by Rosewood Hotels and Resorts to build teamwork and enhance community relationships.

• Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs.

• Oversees the development and management of the annual operating budget including capital expenditures to achieve or exceed budget expectations.

• Participate in establishment of a marketing and public relations plan for F&B.

• Reviews reports and financial statements to determine divisional operations performance against budget. Works with direct reports to determine areas of concern and establish ways to improve the department’s financial performance. Leads cost containment efforts within operations including organizational restructuring when necessary.

• Coaches and supports divisional team to effectively manage occupancy & rate, wages and controllable expenses. Focuses on maintaining profit margins without compromising guest or internal guest satisfaction.

• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.

• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

• Models the company’s culture, vision, mission and core values at all times.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards, inclusive of grooming and attire of staff, are maintained at a superior level on a daily basis.

• All other duties as required.

Others

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Required Skills –

• Strong business acumen with the ability to analyze complex financial data and translate results into operational action.
• Proven ability to lead through change management in a unionized and high-volume environment.
• Strategic mindset combined with a hands-on leadership approach.
• Demonstrated ability to manage multiple high-profile outlets while maintaining brand integrity and service excellence.

• Ability to train, motivate, evaluate, mentor and direct employees and managers to achieve desired results; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff.; ability to maintain hotel, staff and guest confidentiality at all times; ability to accept responsibility for actions of others; exceptional oral communication skills to ensure ability to negotiate and ability to create, implement and monitor hotel and staff’s goals, strategies and policies; ability to converse calmly with irate guests, superiors, subordinates and co workers in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data.; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings

• Must be able to perform job functions with attention to detail, speed and accuracy

• Work with minimal supervision

• Prior heavy exposure to union property

• Retail merchandising skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of overall hotel operations and relevant systems
• Required to speak, read and write English, with fluency in other languages preferred

• Must be able to exert physical effort in transporting 25 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

Qualifications –

• Four-year college degree or equivalent work experience.

• Licenses & Certifications: None required

Experience –

• Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property.

Salary Range : $175,000 - $195,000 annually based on experience