Director of Food and Beverage

Job Description Summary

The Director of Food and Beverage sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.

The Director of Food and Beverage is responsible for directing and managing the Food and Beverage function within the property to include Banquets, Desire Oyster Bar, Jazz Playhouse, LeBooze, PJ’s Coffee Café, Oasis Pool Bar and Restaurant R’evolution. The Director of Food and Beverage is responsible for maintaining the Food and Beverage quality and service standards as well as driving profits.

Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives.

The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders.

Job Description

Operational/Functional:

• Plan and direct all day-to-day functions of the Food and Beverage department and consistently meet and exceed established goals.
• Implement all hotel and company policies. Implement effective food and beverage and labor cost controls.
• Establish prices and menus for each F&B outlet based on profitability and local competition. Monitor the competition, review service satisfaction scores, and make appropriate recommendations to maintain the competitive edge.
• Write and test recipes. Create menus and food displays and provide guidelines for food presentation to kitchen staff.
• Work with the Catering department to develop special menus for functions and meet with meeting planners as requested.
• Assign and delegate task to managers of the different F&B sub-departments and ensure that profit objectives, service standards, food quality, safety and cleanliness standards are met and exceeded.
• Manage all service aspects of the Food and Beverage department.
• Maintain a professional atmosphere throughout the Food and Beverage division.
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.
• Review BEOs, make notes, develop and assign production and preparation tasks accordingly.
• Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.
• Meet with guests to seek feedback and ensure food production meet and exceed guest expectations. Respond to guest complaints and ensure proper follow-up is completed.
• Maintain high standards of personal appearance and grooming.
• Perform other duties and projects as requested by management.

Strategy and Planning:

• Establish the annual plan, the monthly forecast, and the marketing plan.  Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage operations.
• Direct and complete scheduled inventories.
• Develop and implement weekly work schedules for all food and beverage outlets in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Collaborate with the F&B management team to develop attractive prices and menus for each F&B outlet, based on profitability and local competition.

Financial Management:

• Monitor payroll in the department ensuring meal breaks are taken and time cards are accurate.
• Manage the operating budget and achieve all revenue and expense targets.
• Develop and monitor the food and beverage budget and the forecasting process.

Managing your Team:

• Interview, hire, train, and promote Food and Beverage staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
• Coach and train the Food and Beverage leadership team and hold them accountable for their performance. Ensure they do the same for their respective teams.
• Ensure all F&B employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws.
• Manage the performance evaluation process of all team members.
• Ensure employees are treated fairly and equitably.
• Coach team by providing specific feedback to improve knowledge, skills, and performance.
• Establish and maintain open, collaborative relationships with direct reports and the entire Food & Beverage team. Ensures direct reports do the same for their teams.

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