Food & Beverage Director - FT Hotel

About the Role

As Director of Food and Beverage, you’ll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience while adhering to government regulations concerning health, safety, or other requirements.

Responsibilities

• People:
  • Direct everyday activity, plan and assign work ensuring optimal staffing levels.
  • Develop your team and improve their performance through coaching and feedback.
  • Create performance and development goals for colleagues.
  • Train colleagues to ensure compliance and high service standards.
  • Foster a great working environment to promote teamwork across departments.
  • Recommend or initiate HR-related actions as needed.
• Guest Experience:
  • Ensure all food and beverage equipment is operational and regularly cleaned.
  • Maintain cleanliness and proper stocking of all food and beverage facilities, including banquet and convention spaces.
  • Notify engineering immediately of any maintenance and repair needs.
  • Establish and achieve quality and guest satisfaction goals.
  • Address guest requests and complaints to maintain high satisfaction levels.
  • Analyze guest insights to identify and meet customer expectations and build loyalty.
  • Regularly communicate with guests to ensure expectations are met.
• Responsible Business:
  • Manage hotel food and beverage marketing programs and participate in system-wide promotions.
  • Monitor competitor activity and industry innovation.
  • Review and approve menu design and concepts with the Executive Chef.
  • Ensure food and drinks are secure, stored safely, and stock is replenished to minimize waste.
  • Handle food and beverage inventory procedures, determining minimum and maximum stock levels.
  • Serve as manager on duty and handle other ad-hoc duties as needed.
• Financial:
  • Help prepare the hotel’s annual budget and set departmental goals.
  • Monitor budget and control expenses, focusing on food, beverage, and labor costs.
  • Identify additional sales opportunities with the catering office to enhance revenue.
  • Drive promotions that deliver great dining experiences at good value.
  • Ensure credit and financial transactions are handled securely.

Requirements

• Bachelor’s degree or higher education qualification in Hotel Management, culinary arts, or a related field.
• 4+ years of related experience, including management experience.
• Must speak the local language.
• Must obtain certifications or permits as required by local governmental agencies.

Pay

The annual pay range for this role is $95,000 to $120,000 for jobs performed in Torrance, CA. This range reflects the lowest to highest pay scale the company believes it would pay for this role at the time of posting. The final pay will be based on factors including education, qualifications, certifications, experience, skills, seniority, geographic location, performance, and business needs.

Benefits

• Paid time off.
• Medical, dental, and vision insurance.
• 401k and other benefits for eligible employees.