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Hotel Director of Food and Beverage

3 months ago

New Orleans, United States McGuire Moorman Full time
Description:

Division: Food and Beverage
Reports to: Hotel General Manager
Direct Reports: Culinary, Service, Beverage, and Event Operations Managers


At MML Hospitality, we strive to create unforgettable experiences by seamlessly blending food, service, and design. Led by visionaries Liz Lambert, Larry McGuire, and Tom Moorman, we provide refined hospitality through meticulous attention to detail, immersive storytelling, and extraordinary dining, hotel, and retail encounters. We take pride in owning and operating our properties, selectively pursuing projects that align with our core vision and values. With a solid commitment to respect, growth, and community, we offer a fulfilling career in hospitality, promoting teamwork, inclusivity, and well-being in our stunning locations.


What we are looking for:

The Director of Food and Beverage is a key leadership position responsible for setting high standards of excellence across the property - including seven+ F&B outlets. This role requires an energetic and passionate leader who excels in service and is dedicated to enhancing the guest experience. The ideal candidate will inspire employees, foster a service-oriented culture, and drive exceptional performance. They must demonstrate proactive problem-solving, meticulous attention to detail, and unwavering integrity. A successful candidate will be empathetic, adaptable, and innovative, with a strong focus on team development and profitability.


Why you'll want to work for MML:

  • Competitive Salary + Bonus Potential
  • Beverage Education Reimbursement
  • Paid Time Off
  • MML Property Discounts (Hotel, Restaurant, Retail)
  • Fitness and Health Benefits
  • Medical, Dental, Vision, Disability, Life, and Pet Insurance
  • Retirement Benefits
  • Parental Leave
  • Advancement and Promotion Opportunities
  • Community Service Opportunities
  • Relocation Assistance

What you'll do:


Guest Experience

  • Maintain high service standards by engaging with guests daily to gather feedback, build relationships, and exceed expectations.
  • Oversee handling guest complaints and feedback, ensuring prompt and satisfactory resolution.
  • Review input from surveys, online reviews, and direct comments regularly to implement changes that improve guest satisfaction and overall experience.
  • Conduct daily inspections of the property, including kitchens, dining rooms, bars, public areas, and storage spaces, to ensure cleanliness, organization, and ambiance. Verify compliance with health, safety, labor laws, and other regulations.
  • Ensure the property is correctly set up and prepared for service, including table settings, bar stocking, and event setups.
  • Review menu changes, daily specials, and alterations to standard offerings.
  • Collaborate with Sales and Marketing to promote food and beverage offerings, plan promotional events, and enhance guest experiences.
  • Participate in community events and establish local partnerships to boost the hotel's reputation and business.

Employee Development

  • Lead by example, motivate the team, and create a positive work environment.
  • Regularly review employee performance, set clear goals, and recognize top performers.
  • Identify and develop candidates for promotion and career growth.
  • Partner with Human Resources to deliver continuous training that improves service skills, product knowledge, adherence to standards, and crisis management protocols, ensuring staff are prepared for emergencies like health incidents or natural disasters.

Service Operations

  • Manage Food and Beverage Operations for Hotel Saint Vincent: San Lorenzo, Paradise Lounge, Elizabeth Street Cafe, Chapel Club, Pool Bar, In-Room Dining, and Catering + Events.
  • Supervise the Culinary, Service, Events, and Beverage Teams to ensure exceptional service, efficient operations, and high-quality food service with excellent presentation and hygiene.
  • Conduct daily pre-shift meetings to outline service expectations, special events, VIP guests, and other essential information.
  • Hold weekly F&B meetings to align goals and address issues. Collaborate with the Executive Chef to ensure seamless operations and strategic execution.
  • Attend weekly Hotel Executive Committee meetings to provide F&B updates and insights.
  • Represent the hotel in weekly corporate F&B meetings.
  • Resolve operational issues quickly, such as equipment malfunctions, supply shortages, or staffing problems, ensuring smooth service and minimal disruptions. Implement solutions to enhance efficiency.
  • Work with the Executive Chef to develop new dishes that attract guests, follow trends, and use seasonal ingredients.
  • Review and adjust schedules at the start and end of each day to align with business needs.
  • Oversee division time-off requests to maintain efficiency and uphold service standards.
  • Promote collaboration across all divisions, fostering alignment and teamwork among all teams.
  • Implement sustainability initiatives, focusing on waste reduction, local and sustainable ingredient procurement, and eco-friendly practices.
  • Maintain precise records of operations, including maintenance logs, staff evaluations, and guest feedback, to analyze trends, identify areas for improvement, and inform strategic decisions.

Financial Management

  • Create and manage the annual food and beverage budget, emphasizing accurate forecasting, strict cost control, and effective revenue generation strategies.
  • Continuously monitor and control all related expenses, including food, beverage, labor, and operational costs, to ensure budget adherence and implement cost-saving measures while maintaining high-quality standards.
  • Review daily financial metrics, such as sales, labor expenses, and inventory; ensure financial objectives are met and take corrective actions as needed; perform weekly financial evaluations and report findings to senior management.
  • Oversee all supply chain activities, including ordering, receiving, and storage; perform regular inventory audits to maintain accurate stock levels and reduce waste; sustain positive relationships with vendors to ensure timely deliveries and secure advantageous contract terms.
Requirements: Work Experience:
  • Extensive Experience in Food and Beverage: Five to ten years of experience in food and beverage management, including significant leadership experience within a hotel or restaurant setting.
  • Operational Knowledge: Experience managing a team of culinary, service, beverage, and banquet operations staff.Experience overseeing daily operations, including menu development, service standards, compliance with health and safety regulations, and resolving operational issues.
  • Proven Leadership Skills: Demonstrated ability to lead, motivate, and develop team members.
  • Budget Management: Proven experience managing budgets, forecasting, cost control, and financial analysis.
  • Technology Proficiency: Familiarity with solutions that streamline operations and improve guest service efficiency.
Education:
  • Bachelor's Degree: Hospitality Management, Business Administration, Culinary Arts. Equivalent work experience may be accepted in place of formal education.
  • Advanced Degree (Optional): A Master's degree in Hospitality Management, Business Administration, or a related field
Physical Requirements:
  • Ability to Stand and Walk: This role requires being on your feet for extended periods and moving around the property to conduct inspections and oversee operations.
  • Lift and Carry: Ability to lift and carry 50 lbs, such as boxes of supplies or equipment, as needed.
  • Physical Stamina: The role requires the stamina to manage the physical and mental demands of high-volume operations, long hours, and a traditional, fast-paced hotel environment.


Compensation details: 00 Yearly Salary



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