Director of Food and Beverage
Company: Pasea Hotel & Spa
Location: Huntington Beach
Posted on: March 18, 2023
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Job Description:
Annual Salary: $115k; negotiablebased on experience
Position Summary:
Responsible for managing the entire food and beverage operation
including banquets,catering/conference services, restaurants, bars
and culinary.
Primary Responsibilities/Essential Functions:
1. Provides guidance and direction to ensure overall departmental
success.Manages subordinate managers/supervisors in all food and
beverage areas.Responsible for the overall direction, coordination,
and evaluation of these units.Carries out supervisory
responsibilities in accordance with the organization'spolicies and
applicable laws. Responsibilities include interviewing, hiring,
andtraining team members; planning, assigning, and directing work;
appraisingperformance; rewarding and disciplining team members;
addressing complaintsand resolving problems. Responsible for
planning department goals anddirecting team members to achieve
results.
2. Participates in the hiring process by interviewing potential
team members andselecting those that best meet staffing needs.
Participates in managementtraining. Follows all Human Resources
policies. Ensures staff receives anyrequired training or attends
mandatory meetings.
3. Prepares annual budget. Achieves budgeted revenues, controls
expenses andmaximizes profitability within assigned areas. Utilizes
corporate approvedcomputer programs to analyze forecasts, cost and
revenue reports. Makesdecisions and takes action based on that
information to maximize profitability.Ensures quality and portion
control while minimizing waste or loss of supplies tomaintain
profitability.
4. Maximizes profitability by optimizing menu prices and selection.
Assist indeveloping and implementing new menu ideas, wine list,
pricing and marketingprograms.
5. Ensures guests receive outstanding, consistent, exceptional
service bycirculating through each dining area. Seeks opportunities
to improve satisfactionand immediately handles any guest concerns
or complaints.
6. Ensures all dining, service and kitchen areas are clean and
properly set up.Maintains sufficient inventory of food, supplies
and equipment and orders asneeded. Participates in weekly/monthly
inventories. Prepares and submits liquorand supply orders. Ensures
equipment is properly maintained. Ensurescompliance with all food
and beverage regulations.
7. Monitors SOPs to ensure consistent exceptional service is
provided. Assists indeveloping and updating policies and
procedures. Participates in weekly meetingwith Food & Beverage
Management Team to ensure weekly goals, challenges,and service
standards are met.
8. Ensures department follows all standard food handling, TIPS,
sanitation andhealth department guidelines.
9. Follows all safety policies and procedures. Acts on reports of
potential safetyissues or whenever observed and takes immediate
action to resolve inemergency situations. OSHA laws require the use
of Personal ProtectiveEquipment (PPE) when performing work duties
that have the potential of risk toyour health or safety. Team
members will be trained in the proper use and careof assigned PPE
if applicable. The hotel provides the required PPE. Teammember has
responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains
strictcompliance with hotel's Hazardous Material (HAZMAT) program
and familiarizesself with current MSDS.
10. Reporting to work as scheduled (on time and on regular basis)
is an essentialfunction of the job.
Qualifications (relevant experience, education and training):
-High school diploma or general education degree (GED), or
equivalentcombination of education and experience. Bachelor's
degree in HospitalityManagement desired.
2. Five or more years of related and progressive Food & Beverage
experience withtwo years as a Manager in similar setting.
3. Possess solid knowledge of restaurant and banquet management,
hotel servicestandards, guest relations and etiquette. Ability and
experience in successfullyleading and coordinating staff in a high
volume, time sensitive environment.Requires ability to lead others
in the department by mentoring and providingtraining that results
in staff that meets/exceeds guest expectations and providesa high
level of guest satisfaction.
4. Ability to develop and maintain effective operating and control
processesdesigned to attain maximum operating efficiency while
ensuring adherence toestablished operating criteria.
5. Completes required training as scheduled.
6. Ability to monitor labor as required by anticipating business
activity whileensuring positions are staffed when and as needed and
labor cost objectives aremet.
7. Requires ability to serve needs of guests through verbal
face-to-face interactions.Contacts sometimes contain
confidential/sensitive information so requires abilityto use
discretion. Must demonstrate positive attitude and professional
demeanor. Requires strong communication and interpersonal skills
andcommitment to a high level of guest satisfaction.
8. Uses logic and reasoning to identify the strengths and
weaknesses of alternativesolutions, conclusions or approaches to
problems. Requires attention to detail.Must be able to solve
problems and remain calm and alert if dealing with difficultguest,
during busy activity periods or in an emergency situation.
9. Requires working knowledge of MS Office applications and ability
to learn anduse telephone and computer systems used at the
hotel.
10. Strong attention to detail and the ability to handle multiple
tasks. Ability to solvepractical problems and deal with a variety
of concrete variables in situationswhere only limited
standardization exists. Ability to interpret a variety
ofinstructions furnished in written, oral, diagram or schedule
form.
11. Ability to read, analyze, and interpret general business
periodicals, professionaljournals, technical procedures, or
governmental regulations. Ability to writereports, business
correspondence, and procedure manuals. Ability to
effectivelypresent information and respond to questions from groups
of managers, teammembers, guests and the general public. Must be
able to speak, read, write andunderstand English to communicate
with management, team members andguests. Bilingual Spanish a
plus.
12. Must complete RBS (Responsible Beverage Service) alcohol
awarenesscertification as scheduled upon employment. Must have a
valid current FoodHandlers Card or willingness and ability to
obtain one within 30 days ofemployment. Must obtain Serve Safe
Certificate within 90 days of employment.
13. Due to the cyclical nature of the hospitality industry, team
members may berequired to work varying schedules to reflect the
business needs of the hotel.Work schedules will include working on
holidays, weekends and alternate shifts.
14. Must maintain a clean appearance and professional demeanor.
Pasea Hotel & Spa is an equal opportunity employer.
(ref. 47286)
Keywords: Pasea Hotel & Spa, Huntington Beach , Director of Food and Beverage, Executive , Huntington Beach, California
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