Director of Food and Beverage

About the Role

As a member of the property’s Executive Committee, the Director of Food and Beverage is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager and is responsible for overseeing and directing Banquets, Restaurants, In-Room Dining, Lounges, Stewarding, and any other Food or Beverage related areas operated by Hyatt.

Responsibilities

• Responsible for short and long-term planning and the management of the Food and Beverage operations in the front and back of the house.
• Develop and recommend the budget, marketing plans, and objectives and manage within those approved plans.
• Participate in total hotel management as a member of the Hotel Executive Committee.
• Implement and maintain F&B sales/marketing programs.
• Direct and oversee development of employees, including hiring, training, empowering, coaching, counseling, and conducting performance and salary reviews.
• Direct the implementation of payroll, reports, forecasts, inventory, and budget for food and beverage operations.
• Coordinate food and beverage operations with other hotel departments to ensure efficient guest service.
• Resolve customer complaints to maintain a high level of customer satisfaction and quality.
• Implement procedures to increase guest and associate satisfaction.
• Exercise quality control for both food and beverage.
• Maintain Hyatt standards of service and ensure their implementation.
• Perform daily walk-throughs to ensure full compliance with Department of Health regulations and Hyatt Corporate standards.
• Maintain communications with Corporate Staff.
• Coach and counsel employees to reflect Hyatt service standards and procedures.
• Experience implementing new F&B concepts.

Qualifications

• Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds.
• 6 years or more of progressive hotel Food and Beverage experience (typically with Hyatt).
• Previous hotel pre-opening experience preferred (for opening hotels).
• Service-oriented style with professional presentation skills.
• At least 5 years of experience in a senior role in a food and beverage environment.
• Proven leadership skills.
• Hotel/Hospitality degree an asset.
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leadership, proven track record in high-volume concepts, effective communication, ability to provide exceptional customer service, and ability to improve the bottom line.
• Clear and concise written and verbal communication skills in English.
• Proficient in Microsoft Word and Excel.
• Excellent organizational, interpersonal, and administrative skills.