Dir-Food & Beverage
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Key skills for this role
About the Role
Sheraton Hotels & Resorts is seeking a Director of Food & Beverage to lead the property's food and beverage/culinary operation, including restaurants, bars, room service, and banquets.
Key Skills for This Role
Responsibilities
- Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviors
- Review financial reports and statements to determine how Food and Beverage is performing against budget
- Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy
- Work with food and beverage leadership team to determine areas of concern and develop strategies to improve financial performance
- Establish challenging, realistic and obtainable goals to guide operation and performance
- Strive to improve service performance
- Develop and manage Food and Beverage budget
- Monitor the department’s actual and projected sales to ensure revenue goals are met or exceeded
- Ensure cash control and liquor control policies are in place and followed
- Focus on maintaining profit margins without compromising guest or employee satisfaction
Requirements
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area
- Knowledge of customer and personal service principles
- Knowledge of financial resource management
- Knowledge of business and management principles
- Understanding of market dynamics and enterprise level objectives
Full Job Posting
Job Summary
- Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable.
- Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.
- The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.
Education and Experience
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
Skills and Knowledge
- Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services.
- Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
- Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Applied Business Knowledge: Understanding market dynamics, enterprise level objectives and important aspects of the company’s business.
- Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Core Work Activities Developing and Maintaining Food and Beverage/Culinary Goa
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
- Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Strives to improve service performance.
Developing and Maintaining Budgets
- Develops and manages Food and Beverage budget.
- Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.
Leading Food and Beverage/Culinary Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
- Ensures that regular, on going communication occurs in all areas of food and beverage.
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team.
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
- Empowers employees to provide excellent guest service.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses.
- Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Ensures that expectations and objectives are clearly communicated to subordinates.
- Brings issues to the attention of Human Resources as necessary.
- Ensures employees are treated fairly and equitably.
- Coaches team by providing specific feedback to improve performance.
Additional Responsibilities
- Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Order and purchase equipment and supplies.
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