Director of Food & Beverage (Seasonal) | Hotel Zoso

About the role

The Director of Food and Beverage (Seasonal) at Hotel Zoso offers a unique blend of responsibilities and benefits designed to foster a culture of excellence and inclusivity. This role is eligible for various perks such as a cell phone allowance, daily pay, paid time off, holiday pay, and comprehensive benefits including medical, dental, vision, disability, 401K, and FSA/HSA plans.

Responsibilities

• Plans, designs, implements, and controls Food and Beverage operations to ensure profitability, efficiency, and adherence to established standards.
• Establishes and maintains standards for food and beverage quality, presentation, handling, sanitation, and safety in alignment with property standards and applicable regulations.
• Develops and implements policies and procedures to ensure all work practices meet or exceed the established standards.
• Participates in the preparation of the annual operating budget and financial plans that support the overall objectives.
• Ensures the security of all Food & Beverage supplies, equipment, and inventory by establishing and ensuring adherence to security standards.
• Works with the Executive Chef on menu planning, pricing, and preparation.
• Ensures the security of all Food & Beverage supplies, equipment, and inventory by establishing and ensuring adherence to security standards.
• Partners with Columbia Hospitality to ensure effective pre-opening activities prior to the opening of the hotel.
• Communicates regularly with all departments to keep staff informed of updates, changes, and problematic situations.
• Conducts frequent inspections of all dining, kitchen, and storage areas to ensure compliance with established standards.
• Reports all unsafe conditions immediately and ensures all equipment is properly maintained and used as intended.
• Participates in the property’s Manager on Duty program as needed.
• Selects, supervises, trains, develops, schedules, disciplines, and counsels staff.
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards.
• Provides timely formal assessments of individual team members in alignment with the performance review policy and procedures.
• Performs in the capacity of any position supervised as needed (based on qualifications).
• Counsels staff on job standards and areas of responsibility as needed.

Requirements

• A college or university degree with eight or more years of related experience; or an equivalent combination of education, training, and experience.
• Computer literacy in the Point of Sale system and the sales and catering computer application.
• Strong working knowledge of fine dining and beverage service procedures.
• Working knowledge of applicable liquor laws and regulations.
• Working knowledge of equipment utilized by the Food & Beverage team at the property.
• Food handling and other permits, licenses, or certifications as required.
• Ability to read, write, and understand English.
• Strong communication skills, including the ability to write reports, business correspondence, and operations manuals.
• Ability to effectively present information and respond to questions from team members, managers, clients, guests, or the general public.
• Ability to add, subtract, multiply, and divide in all applicable units of measure, using whole numbers, fractions, and decimals.
• Ability to compute discounts, rates, ratios, proportions, and percentages and to draw and interpret bar graphs.
• Ability to create a team environment within and across departments.
• Basic computer literacy in Microsoft Office.
• Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
• Financial management skills, including budget management, expense control, and analysis of Profit and Loss statements.
• Strong people management skills, including coaching, motivating, delegating, scheduling, and relationship-building.
• Ability to understand and apply labor and industry-specific laws and regulations.

Qualifications

• Ability to read, write, and understand English.
• Strong communication skills, including the ability to write reports, business correspondence, and operations manuals.
• Ability to effectively present information and respond to questions from team members, managers, clients, guests, or the general public.
• Ability to add, subtract, multiply, and divide in all applicable units of measure, using whole numbers, fractions, and decimals.
• Ability to compute discounts, rates, ratios, proportions, and percentages and to draw and interpret bar graphs.
• Ability to create a team environment within and across departments.
• Basic computer literacy in Microsoft Office.
• Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
• Financial management skills, including budget management, expense control, and analysis of Profit and Loss statements.
• Strong people management skills, including coaching, motivating, delegating, scheduling, and relationship-building.
• Ability to understand and apply labor and industry-specific laws and regulations.