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PSP Director of Food

2 months ago

Palm Springs, United States Jobs for Humanity Full time
Company Description
Jobs for Humanity is collaborating with Ace Hotel to build an inclusive and just employment ecosystem. We support individuals coming from all walks of life.

Company Name: Ace Hotel

Job Description

POSITION SUMMARY:

Responsibilities: The Director of Food & Beverage is responsible for the outcome within the food & beverage division. This position requires complete understanding and ability to successfully manage food cost, beverage cost, labor costs, operational costs, service initiatives, marketing, revenue and HR compliance. This position will implement and maintain a service and management philosophy which serves as a guide to both culinary and front of the house management. The Director of Food & Beverage will work closely with the GM, and Executive Chef to craft the food program, ensure maximum profitability of all outlets and excellent levels of customer service and employee morale are achieved. This position will also work closely with Atelier and the Sales & Marketing department to ensure we maximize the potential for Food & Beverage revenues related to groups / events.

Experience Requirements: Demonstrated experience successfully developing management, controlling food cost, labor cost and operational costs is required. Experience in hospitality outlets, high volume, catering and bar/lounge concepts is preferred as well as experience with hotel POS systems specifically the Future and Opera interface. Prior experience in a customer service driven environment is essential.

Education: The ideal candidates will possess a bachelor's degree or related culinary degree with four or more years of industry and food & beverage management experience.

Core competencies: Leadership, Management, Planning, Development

ESSENTIAL JOB FUNCTIONS:
  1. Achievement of budgeted food sales, beverage sales, labor costs, and overall F&B profitability through effective management and support of the F&B Leadership team.
  2. Review daily sales and resolve discrepancies with Accounting.
  3. Development and maintenance of all department control procedures.
  4. Ensure that F&B management adheres to labor guidelines and hires appropriately.
  5. Participate in hotel meetings and liaise with other departments to ensure operational efficiency and effective communication.
  6. Offer support to the sales department in accommodating large group requirements with regards to services or facilities.
  7. Maintain consistent knowledge of house accounts, arrivals and floor presence.
  8. Establish par levels for supplies and equipment in conjunction with Executive Chef. Approve requisitions to replenish.
  9. Manage Capital Expenditures for the F&B division.
  10. Oversee monthly inventories of food, liquor and equipment.
  11. Approve and monitor bi-weekly payroll.
  12. Pilot public relations efforts to drive revenue.
  13. Ensure Customer follow-up calls are completed on a timely basis
  14. Timely analysis of F&B prices / offering in relation to competition
  15. Drive process with regards to menu changes; analyze sales, cost, and coordinate menu changes with property and corporate Executive Chef
  16. Assist with projects delegated by the General Manager, on an as-needed basis.
  17. Must have complete knowledge of emergency procedures.
  18. Participation in Manager on Duty shifts as required.
  19. Establish rapport with groups to ensure guest satisfaction and repeat business
  20. Establish continuous training and development of F&B leadership staff and oversee and support line staff training programs
  21. Support F&B leadership with floor supervision when necessary
  22. Liaise with the Atelier with respect to design aesthetic
  23. Prepare annual Food and Beverage budget and marketing plan in conjunction with leadership team<