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Director of Food and Beverage

2 months ago

Independence, United States Rancho Valencia Resort & Spa Full time

Position Title: Director of Food & Beverage Location: Rancho Santa Fe Department: Restaurant, Bar, In-Room Dining, Pool FLSA Status: Exempt Reports To: General Manager Revised Date: June 2024 SUMMARY As the Director of Food & Beverage, you would lead the team at The Rancho Valencia Resort and Spa. The area of Food & Beverage encompasses special events and catering, In-Room Dining, Pony Room, Bar, and pool operations. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction and maximizing revenues. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. ESSENTIAL FUNCTIONS Planning and directing the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation Describing, assigning and delegating responsibility and authority for the operation of the various food and beverage sub-departments (i.e., in-room dining, restaurants, bar, special events, catering, pool operation, etc.) Developing, implementing and monitoring schedules for the operation of all restaurants, bars, In-room dining and Pool service to achieve a profitable result Participating with the Executive Chef in the creation of attractive and merchandising menus designed to attract a predetermined customer market Implementing effective control of food, beverage, and labor costs among all sub-departments Assisting in establishing and achieving profit objectives and the desired standards of food quality, service, cleanliness, merchandising and promotion Reviewing and evaluating the degree of customer acceptance of the individual restaurants and special events and catering; recommending new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Inventory and control of all operating equipment (including china, glass, silverware) Maintaining effective communication, giving direction, training & development of staff, support, timely feedback and recognition of performance Creating a positive environment in which all employees have the ability to maximize their potential Responsible for ensuring the cleanliness, sanitization and safety in the kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost/production ratio. Developing and maintaining positive relationships with employees, guests, local community members, and vendors Be familiar with hotel services/features and local attractions/activities to respond to guests inquiries accurately. Actively participates in Resort safety program, abides by all injury reporting and safety behavior requirements and leads safety training within the department. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned. QUALIFICATIONS Required A minimum of 3-5 years of experience as a Director of Food and Beverage at a property of similar size and quality Extensive experience in restaurant bar, banquet, catering, in-room dining, and kitchen management required Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control Must possess strong communication and listening skills, excellent speaking, reading and writing skills, computer skills and basic technological acumen Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must be knowledgeable and aware of local competition and industry trends. Ability to obtain any governmental required licenses or certificates (for example, Serve Safe certification or any other Food Handler’s permit required in the state, county, and/or city where employed) Multiple language abilities preferred. Fluency in English required and Spanish desired. Desirable Hospitality Degree Graduate Progressive front-of-house hourly and management experience Certification of previous training in liquor, wine and food service Experience in 5-star hotel or resort environment Certification in CPR Certified to train staff to obtain Food Handlers card, ServSAFE or TIPS certificate SKILLS Required Ability to anticipate and understand guests’ needs. Must be willing to be practically involved and lead by example Ability to move quickly and safely through workspace. Ability to focus attention on service details. Ability to follow directions thoroughly. Ability to work cohesively with co-workers as part of a team. Excellent verbal and written communication. Excellent computer skills with full command of Microsoft Outlook, Word, Excel and Opentable reservation software. Strong knowledge of food and its preparations, trends and history. Strong knowledge of wine, liquor, beer and bartending. Desirable Communicate clearly and directly with guests and staff using a positive, clear speaking voice Work and interact well with departments throughout the organization Ability to evaluate and select among alternative courses of action quickly and accurately. Effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact and diplomacy Handle stressful situations in a calm, professional manner Participate in the creation of an enjoyable work environment Must be available to work weekends, late evenings and holidays. TRAVEL REQUIREMENTS Infrequent local travel PHYSICAL DEMANDS · Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have a frequent need to perform standing and walking activities related to inspecting property. · Constant need to perform the following physical activities: grasping, turning, finger dexterity. · Frequent need to stand for long periods of time. · Lifting/carrying up to 25 lbs. frequently and 50 lbs. occasionally. · Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach. · Hearing requirements: constant need to speak on the telephone and/or two-way radio, respond to the general public and converse with staff. Ability to hear fire alarms and emergency equipment. NOTE

: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job-related duties assigned by their supervisor.

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