Executive Food

2 months ago

Long Beach, United States Hotel Queen Mary Full time
Job Summary

The Executive Director of Food & Beverage at the Queen Mary is a strategic leader responsible for delivering exceptional guest experiences across our diverse portfolio of restaurants, bars, banquets, and events. This pivotal role encompasses the development of high-quality food and beverage offerings, the training and development of a high-performing team, and the achievement of financial objectives through astute budget management. As a key member of the Executive Committee, he/she will be expected to lead with vision, inspire excellence, and drive continuous improvement in both guest satisfaction and staff performance. Your commitment to excellence and passion for the industry will be instrumental in creating unforgettable positive experiences for all guests.Responsibilities

Qualifications

  • 5 years of food and beverage senior management experience with at least 3 years of experience managing multiple restaurant outlets, bars, and large-scale banquets in a hotel, large event center or resort environment.
  • A bachelor’s degree in hospitality and/or 3 years’ experience as a Director of Food & Beverage in a full-scale hotel or resort setting.
  • Experience as a leader in kitchen management.
  • Holds and maintains applicable certification requirements for position to include Food Handlers, Alcohol Awareness, CPR, and First Aid.
  • Must be proficient in Windows operating systems, company approved spreadsheets and word processing.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems, as necessary.
  • Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by colleagues and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions. Can analyze forecast data and make judgements to ensure proper payroll and production control.
  • Familiar with the general organization of a hotel and knows the function of each department.
  • Communicates in a timely and efficient manner. Possesses effective communication skills, including speaking, reading, and writing skills.
  • Knowledge and experience with forecasting and budgeting, revenue, costs, and profit.
  • Maintain a professional working relationship and promote open lines of communication with Queen Mary / Aimbridge colleagues, owner representatives and any third party or vendors/suppliers.
  • Knowledgeable and aware of local competition and industry trends.
  • Works closely with the Special Events department to ensure effective communication, coordination and proper staffing & execution of unique events managed directly by the Queen Mary as well as those hosted by third parties both aboard and adjacent to the ship.

    Responsibilities

    • The Executive Director of Food & Beverage is responsible for supervising all food and beverage areas: Restaurants, bars, banquets, event servicing, culinary and stewarding. Special Events numbers can range from 4,000 guests for the 4th of July to 10,000 guests for concerts on and outside the Ship.
    • Reporting to the General Manager, the Executive Director of Food & Beverage is charged with creating great experiences to Queen Mary guests and the Long Beach community at-large (City of Long Beach owns the Queen Mary).
    • Responsible for organizing, directing, supervising, and assisting in the preparation and service of all food and beverage, while maintaining the highest standards to produce an appealing and appetizing product.
    • He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchens, FOH/BOH, and storage areas while minimizing waste and maximizing cost/production ratio.
    • Implementation of effective cost controls to meet and exceed food, beverage, and labor expense goals.
    • Develop and communicate food and beverage marketing promotions within the hotel to guests and areas outside the Ship.
    • Keep up with the latest food trends.
    • Oversee food and beverage POS, Open Table and all other software and hardware to ensure efficiencies throughout the division.
    • Conduct quarterly menu analysis and menu engineering to maximize revenue generation and profitability.
    • Works closely with the Executive Chef, Sous Chefs, and culinary leads to ensure top quality of food is served in all outlets and banquets.
    • Resolve all guest concerns in the food and beverage areas.

      Compensation Min

      USD $125,000.00/Yr.

      Compensation Mid

      USD $150,000.00/Yr.

      Compensation Max

      USD $180,000.00/Yr.

      Property DetailsAdditional Information

      WELCOME TO THE QUEEN MARY IN LONG BEACH, CALIFORNIA

      The Queen Mary, a luxurious world-class ocean liner, now permanently docked in Long Beach, California, offers unique hotel, tours, and attraction experiences to guests from all over the world. Boasting 250 First Class Staterooms and over 80,000 square feet of meeting and event space, the Hotel Queen Mary offers multiple dining experiences and outlets, including the Chelsea Restaurant, Promenade Café, Midship Marketplace, Observation Bar, and the world-famous Royal Sunday Brunch.

      Source: Hospitality Online

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