Director Of Restaurants

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

The Director of Restaurants position is a key position in the Hotel whom 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. This position will manage the staff and operation of our following outlets: Mediterranean Room, La Sala Lounge, In Room Dining and Pool.

A./B. PRIMARY RESPONSIBILITIES AND DUTIES:

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

· Manage the day to food & beverage and kitchen operations.

· Ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.

· 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

· Ability to adhere to guidelines of hiring, training, discipline, and termination policies.

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

· Develop, implement, and maintain local food and beverage marketing programs for the hotel.

· Ability to investigate and analyze information and make logical conclusions based on our local market.

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

· Control food and beverage inventory, variety and cost to maintain an adequate supply, quality and profitability.

· Ensure safe work practices of all food and beverage outlets, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.

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

· Promote safety awareness and practice safe work practices.

· Support and comply with hotel policies and procedures

· Be a cooperative, enthusiastic and productive “teammate”

· Achieve productivity goals as assigned

· Effectively communicate with supervisor and co-workers

· May serve as “Manager on Duty” as required

C.KEY RESULT AREAS:

· Hotel meets or exceeds budgeted revenue

· 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

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

EXPERIENCE: 2-4 years related experience including supervisory experience or an equivalent combination of education and experience

· 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

PHYSICAL DEMANDS:

· 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

Salary Range: $75-85 k + Bonus Incentive program eligible