Director of Food and Beverage

Compensation Type

Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

 

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

 

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Overview

The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. 

Responsibilities

• Employees must,at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. 
• Supervise all F&B personnel.
• Respond to guest complaintsin a timely manner. 
• Prepare the F&B budget andmonitor department performance with respect to the same. Perform any necessary follow-up, including forecasting. 
• Monitorindustry trends, take appropriate action to maintain competitive and profitable operations. 
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate andmonitor all phases of Loss Prevention in the F&B department. 
• Prepare andsubmit required reports in a timely manner. 
• Organize and conduct department meetings on a regular basis.
• Monitorquality of service and product. 
• Cooperate in menu planning and preparation.
• Ensuretimely purchase of F&B items, within budget allocation. 
• Oversee operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance withSOP’s. 
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training (CARE, One to One), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Ensure overall guest satisfaction.

Qualifications

 

• This is an on-site position.
• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquorlawsand regulations. 
• Long hours sometimesrequired.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of forcefrequentlyor constantly to lift, carry, push, pull or otherwise move objects. 
• Must be able to effectively communicate both verbally and written, with alllevelof employees and guests in an attentive, friendly, courteous and service oriented manner. 
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly,courteousand service-oriented manner. 
• Attendall hotel required meetings andtrainings. 
• Participatein M.O.D. coverage asrequired. 
• Maintainregular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintainhigh standardsof personal appearance and grooming, includin