Director of Food & Bevereage

Our guests’ memorable experiences must start somewhere. So why not with you? We’re looking for a new Director of Food & Beverage to direct the food and beverage operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.

A little taste of your day-to-day:

• Achieve budgeted revenues, assist with monthly forecast, monitor, and control food, beverage, and labor costs, and maximize profitability within all areas of the food and beverage department.  Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel. 
• Maintain strong understanding of individual outlet financial performance, anticipate needs, and take action to achieve financial goals. Communicate and get buy-in for solutions, ensure robust training to ensure success.
• Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.  Monitor local competitors and industry trends.  Review and approve menu design and concepts with Executive Chef and Hotel Manager.  Adhere to brand standards, including Forbes recommendations. 
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. A robust new-hire on-boarding program and supplemental regular training is a must. 
• Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.  Alert Hotel Manager of potentially serious issues.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services. 
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction.
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media) 
  • May serve as Manager on Duty or assist with other duties as assigned.
• Establish and achieve quality and guest satisfaction goals.  Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.     
• Ensure that facilities are well maintained to the highest standards, including furniture, sound, and lighting.
• Develop Food and Beverage programs that are innovative, relevant, creative, produce financial results but also create elevated guest experiences.
• Ensure a high level of VIP and IHG Loyalty Recognition in the food and beverage operations.
• Lead by example by directing the day-to-day activities and assignments of food and beverage staff when needed, ensure proper coverage, develop, and communicate departmental strategies and goals, and assign/prioritize work.  Communicate and enforce policies and procedures with all staff. 
• Establish procedures and timeframes for conducting inventory.  Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit, and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and pilferage. 
• Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.  Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume.  Notify Engineering immediately of any maintenance and repair needs. 
• May recruit, evaluate, and select entertainment for food and beverage outlets and events.

 What we need from you:

Bachelor’s degree in Hotel Management, culinary arts or elevated beverage certifications, or related field plus 4+ years related experience, including management experience, or an equivalent combination of education and experience.  Must speak fluent English.

What you can expect from us:

The annual pay range for this role is $120,000-$140,000 a year. This range is only applicable for jobs to be performed at InterContinental San Diego