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Food & Beverage Director

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POST DATE 9/14/2016
END DATE 10/14/2016

Kimpton Hotels & Restaurants Philadelphia, PA

Philadelphia, PA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)


Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. SUMMARY: Provide restaurant guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plans to penetrate new sales opportunities and maximize use within existing markets for all venues. Providing proper guest service requires and employee staff that is thoroughly trained in service sequence, product knowledge while making every effort to meet and exceed the expectations of each and every guest. Further responsibilities include personnel development objectives and meeting the company's financial goals. The Director of F and B will have general oversight of all areas of food and beverage including In Room Dining, Minibar, as well as the Restaurant and Lounge. The Director of Food and Beverage will also be responsible for all 30, 60, 90 day forecasting and yearly budgeting for all the food and beverage outlets. The Food and Beverage Director will be responsible for all marketing and public relations, both yearly and 90 day marketing and PR plans for all venues. The Director of Food and Beverage will present all P and L and financial reports to Ownership as well as the regional team. All capital for the Food and Beverage department will be led by the Director of Food and Beverage. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. SERVICE: It is the Director of Food and Beverage's responsibility to lead service education and continuously offer a Best Place to Work in all outlets through: * Daily line-ups; * New server, busser, host and bartender training programs; * Ongoing development and training programs, seminars; * Daily evaluation of restaurant's and banquet service performance; * Employee discussion and performance management including timely completion of performance evaluations; * Coordination of timely food production. CATERING and BANQUET OPERATION: Provide direct oversight of property-wide Banquet and Catering operations. Work closely with sales on booking groups (preliminary menus and diagrams to make sure group fits). Review all F&B minimums and selling guidelines. Work closely with catering to get events When groups are contracted with sales, work on groups (intro letter, BEO's, billing, guest room blocks, group resumes). Support Banquets in all aspects of room set, functionality and flow. Work directly with clients who are in-house and contracted to connect and create repeat guests. * Develop long term and short term catering sales strategy * Guide Catering Sales initiatives to completion and report results * Directly oversee banquet operations including developing and maintaining managerial and captain oversight of all operations, schedule and train banquet staff * Daily walk through of event set ups * Produce and track internal sales goals and incentives for sales and catering * Organize and Lead BEO meetings * Develop Catering Marketing Strategy directly with director of sales PRODUCT QUALITY: The Director of Food and Beverage will directly Oversee the Executive Chef to provide "excellent quality and presentation" of all food to the guests. The Director of Food and Beverage will have final approval of all banquet and catering menus and pricing. The Director of F&B participates in the evaluation of food product, front-of-the-house employee performance, and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement. FINANCIAL OBJECTIVES: The Director of Food and Beverage is essential in creating the financial objectives of the restaurant's and event space on an annual basis through the budget process. It is the Director of Food and Beverage's responsibility to meet the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. It is also the Director of Food and Beverage's responsibility to lead the Operations manager and Chef's to meet budget in all areas of cost control with consistent focus on cost of sales and payroll. The Director of Food and Beverage will do all forecasting and budgeting with the Director of Finance as well as all ownership reporting. PERSONNEL MANAGEMENT: The Director of Food and beverage is responsible for identifying talent and providing the necessary training as positions open as well as communicating with the management and accounting staffs any changes in personnel. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them and filling in those roles when vacant. The Director of Food and beverage conduct ongoing training programs for new and existing management and staff. It is the Director of Food and Beverage that will ensure all personnel receive regular, timely and honest evaluations of their performance and potential. FACILITY MANAGEMENT: Responsibility for the oversight of daily cleanliness of all areas of the restaurant, event and pre-event spaces both internally and externally. Coordination of kitchen cleanliness with the Executive Chef. Coordination of service area maintenance with floor management, employees and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process. SUPERVISORY RESPONSIBILITES: Manages all subordinate supervisors in all Food and Beverage outlets. The Food and Beverage Director is responsible for the overall direction, coordination, and evaluation of all food and beverage outlet employees. Carries out supervisory responsibilities in accordance with Kimpton's policies, procedures and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Minimum of 3-5 years as a Restaurant GM, Director of Food and Beverage or combination of both experience with proven experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations and P&L management. B A/BS in Hospitality/Restaurant Management, Business or equivalent field required. Proven systems knowledge and experience with Aloha/Avero, Micros and ADP/eTime payroll or combination of these systems required. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions form groups of managers, clients, customers, owners and the general public. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as di