Director Of Food & Beverage

La Valencia Hotel

ABOUT US: La Valencia Hotel has been an unforgettable destination since 1926 and a getaway for Hollywood elite in the Golden Era. Perched above the La Jolla Cove cliffs along the sparkling Pacific Ocean, La Valencia offers something for everyone. Intimate and charming, dramatic and unforgettable. La Valencia has been a destination and a place to remember for those near and far for generations. With expansive ocean views, our hotel and restaurants are perfectly situated to provide not only exceptional experiences but also a view to inspire.

JOB DESCRIPTION

POSITION / TITLE: Director of Food & Beverage

DEPARTMENT: Food & Beverage – Executive Team

DIRECT SUPERVISOR: General Manager

PRIMARY WORKDAYS: As required by “Needs of the Business”

PRIMARY WORK HOURS: As required by “Needs of the Business”

FLSA STATUS: Exempt

EDUCATION: Four (4) years college preferred in Hotel Management, culinary arts, or related field

EXPERIENCE: 5 plus years related experience including supervisory experience or an equivalent combination of education and experience

A. PRIMARY RESPONSIBILITIES:

· Project a willing, urgent, “can do” attitude

· As a member of the executive committee this position is key to the over-all success of the hotel

· Manage the day to Food & Beverage and kitchen operations

· Responsible for hotel achieving budgeted food and beverage revenues while controlling labor and expenses

· Ability to investigate and analyze information and make logical conclusions

· Ability to make decisions that are in the best interest of the hotel

· Enhance Quality Assurance Standards

· Promote safety awareness and practice safe work

· Support and comply with hotel policies and procedures

· Be a cooperative, enthusiastic and productive “teammate”

· Achieve productivity goals as assigned

· Enhance the “guest experience” by making a positive contribution

· Effectively communicate with supervisor and co-workers

· Function as line position Associate as needed

B. PRIMARY DUTIES

· Manage the day-to-day activities and assignments of Food and beverage staff, ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff

· Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert General Manager of potentially serious issues

· Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions

· Conduct performance reviews in a timely manner

· Coach, council and discipline when appropriate

· Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability, within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel

· Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction

· Work in F&B Outlets during peak periods to ensure guest satisfaction and monitor employee service quality to ensure that it meets brand and Company standards

· Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef/Kitchen Supervisor. Adhere to brand standards

· Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material and equipment

· Maintain procedures to (1) ensure the security and proper storage of Food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc in a timely and efficient manner, and (4) to minimize waste and pilferage

· Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operation condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs

· Display excellent verbal and written skills

· Display high personal and professional standards

· Perform any other duties as assigned by management

· May serve as “Manager on Duty” as required

C.KEY RESULT AREAS:

· Hotel meets or exceeds budgeted revenue

· Enhancement of STR Rev. PAR index

· 100% Guest Satisfaction

· Enhancement of Quality Assurance Standard

D. HOW DO WE MEASURE RESULTS:

· Department runs smoothly and turn-over rate is low

· Meeting and exceeding hotel revenue goals

· Department meets and exceeds activity goals

· Profit and Loss Statements

· Enhancement of Food and beverage product

· Guest comment cards and letters

E. PERFORMANCE REVIEW

· Ninety (90) day introductory period and performance review annually thereafter

F.TRAINING PROGRAM/SCHEDULE:

· Daily Supervision for the first week (Shadow program)

· Weekly review for the next four (4) weeks

· Review in six (6) months to ensure adherence of all standards and procedures

G.QUALIFICATIONS AND REQUIREMENTS:

· Excellent communication skills and demonstrate the ability to interact with guests, employees and third parties that reflects highly on the hotel and the company

· Reading, writing and mathematical skills, including basic math, budgeting, profit/loss concepts, percentages and variances are utilized frequently

· Strong problem solving, reasoning, motivating, organizational and training abilities

· Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency

· May require a valid Driver’s License

· May be required to work nights, weekends and/or holidays

· Ability to frequently stand up or move with and outside of the hotel facility

· Carrying or lifting items weighing up to 50 pounds

· Ability to walk and move about the facility for extensive period of times, bending, stooping and kneeling

The Director of Food & Beverage position is a key position in the Hotel. The position requires a high level of energy, enthusiasm, motivation, organization and leadership. This position is paramount to the Hotel’s success. A consistent display of professionalism and sincerity towards Guests and staff is required. The fundamentals of being a superior La Valencia Hotel Associate are:

Ø Creative Proactive

Ø Flexible Empowered

Ø Swift Motivated

Ø Nimble Ø Open Minded