The hotel has 250 rooms and 44 residences (they do use the services). This position will oversee a rooftop bar featuring craft cocktails and elevated bites, IRD (amenity deliveries) pool service (seasonal) and 13,000 sq ft of banquet space. Hands-on position, no union, needs to be creative and help with pop-ups creation, has a lead banquet captain, lead server, lead bartender who are all supervisory roles reporting to this position. The management team in F&B is new and they need a strong leader. 

Job Description: 

Provide bar, banquet, and hotel guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets.
Some of your responsibilities include:

• Achieve budgeted revenues and expenses and improve profitability related to the F+B department.
• Monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll.
• Increase level of guest happiness by delivery of an outstanding product and service.
• Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.
• Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests.
• Provide direct oversight of the property-wide Banquet and Catering operations.
• Partner with the Sales Department to review all F+B minimums and selling guidelines.
• Collaborate with Director of Sales and Director of Catering on sales and marketing strategies.
• Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations.
• Review and approve all menus and pricing in restaurant outlets and banquet/catering.
• Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
• Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
• Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Follow all Health and Safety regulations.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.

Salary: $110K-$120K + Bonus, relocation, benefits, 401K, etc