Director of Food

3 weeks ago

Miami, United States Mayfair House Hotel & Garden Full time
Description

For seekers of a the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as the Food & Beverage Director to create high tough, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

JOB SUMMARY

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.

ESSENTIAL JOB FUNCTIONS:

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline when appropriate to F&B Employees. Develop menus and food and beverage marketing strategies. Implement new menus and promotions, such as holiday and special event promotions. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency. Abide by all State, Federal and Corporate requirements pertaining to serving food and alcoholic beverages. Respond to guest inquiries and coordinate special arrangements and requests in food and beverage outlets. Open and close shift in accordance with manager's checklist. Initiate guest interaction through seeking and soliciting feedback from guests. Train, maintain and enforce all Mayfair service standards using use records, menus and appropriate reference materials. Properly execute revenue and check control procedures on shift. Handle daily associate relations (e.g., scheduling, time adjustments). Maintain a safe and sanitary work environment for all associates and guests. Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks). Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise. During shift, ensure that guests are satisfied by assisting with serving, seating, and communication with kitchen and by striving to speak to all guests. Be on the floor during entire meal period and ensure adequate coverage. Conduct taste panels and menu classes for restaurant. Ensure that only a quality product is being served. Monitor hours and staffing on a daily basis, for restaurant, with accurate scheduling in line forecast and budget guidelines. Ensure all side work is done on daily basis. Maintain proper associate uniform standards. Manage an effective repair and maintenance program through the use of work orders, inspections, etc. Assist any associate in his/her job performance, when required, to ensure guest satisfaction. Understand and teach empowerment principles to ensure guest satisfaction. Exercise station rotation to ensure stations are distributed fairly. Implement an effective training program for new and current associate Coordinate services from support departments, such as maintaining adequate stock of linen. Communicate both verbally and in writing to provide clear direction to staff. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned.

QUALIFICATIONS:

3+ years of hotel experience required. Strong computer and systems literacy. Strong written and verbal communication skills Ability to travel if needed Ability to work nights, weekends and holidays as needed All other duties as assigned

In addition to a great work environment, our talented team enjoys:

Competitive compensation Yearly bonus program Professional development and growth Paid time off for personal, vacation, and holiday Employee Assistance Program (EAP) Room discounts at all Crescent Hotels & Resorts hotel locations Parking Daily Employee Meals Cellphone Stipend And much more

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Knowledge of food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e., OSHA, Liquor Commission, Department of Health and Sanitation regulations. Ability to access, understand and accurately input information using a moderately complex computer system. Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Ability to move throughout the hotel property and continuously perform essential job functions. Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online

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