Sacramento is calling! Looking for a hands-on Director of F&B for a lifestyle brand hotel.
14th June, 2022
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.
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.