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Form of workSightline Hospitality is seeking an experiencedFood and Beverage Director for The English Hotel / Midtown.
About the English Hotel and Pepper Club Restaurant
The English Hotel located in the Arts District of Las Vegas featured 74 rooms with 11 private patios, and 12 upper floor suites. Inspired by James Beard Award winning Chef Todd English, The Pepper Club features an Asian Fusion menu with an emphasis on fresh Sushi and Sashimi with locally sourced ingredients and complimented by upscale beverage options.
About Sightline Hospitality
San Francisco based Sightline Hospitality, LLC is a hotel management company of a portfolio of Full-service, Limited Service and Boutique hotels across the United States, including Hawaii. At Sightline we bring together people, places, and possibilities to redefine hotel management. Whether big box branded, soft branded, or independent hotels, we believe in soulful stays—the kind that stay with you long after you’re gone.
About You
Our ideal candidate connects personally with offering guests a uniquely memorable experience, training staff to represent knowledgeable and personalized service reflective of the restaurant and actively advancing the restaurant's presence and being a positive presence in the local community and vibrant neighborhood social scene. We are looking for someone that has been a former Chef in an establishment that had volume of $8,000,000 to $10,000,000 sales. Banquet background is a plus too.
Job Responsibilities
- Manage the day-to-day operations and assignments of Food and Beverage staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert General Manager of potentially serious issues.
- Maintain standards of Food and Beverage quality and guest service quality as established by system operations and regional management. Adhere to federal, state, and local regulations concerning health safety or other compliance requirements, as well as brand standards and local policy and procedures to ensure quality and consistency.
- Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.
- Prepare the annual budget, according to specifications set forth by the Company with the assistance of the property Controller and/or General Manager.
- Achieve budgeted revenues, control expenses, 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 which support the overall objectives of the hotel. Maintain procedures for security of monies, credit and financial transactions, and inventory control.
- 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. Review and approve menu design and concepts with Executive Chef.
- Control beverage inventory, variety and cost to maintain adequate supply, quality and profitability.
- To continually monitor and control division expenditures and payroll to ensure that operational standards are met while maintaining annual budget.
- Execute and review monthly reports tracking covers, revenues and costs in comparison to budget.
- Oversee execution of departmental inventories and establish purchasing guidelines.
- To properly document Personnel/Payroll transactions, as directed.
- Train staff on all SOPs and ensure there is understanding and compliance.
- Complete payroll and timekeeping logs to specifications.
- To design, implement and coordinate consistent service levels in all Food and Beverage outlets.
- To regularly review all Food and Beverage pricing and to identify all yield management revenue opportunities.
- To continually monitor service and quality standards.
- To understand and respond to all guest needs and requests in a timely and professional manner.
- Ensure culinary staff is in compliance with local safety and health ordinance regulations.
- To ensure that all outlets have regularly scheduled staff meetings, training and food education.
- Conduct monthly departmental operations meetings.
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services.
- Interact with outside contacts:
- Guests – to ensure their total satisfaction
- Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
- Regulatory agencies – regarding safety and compliance matters
- Other contacts as needed (professional organizations, community groups, local media)
- To promote and comply with all company policies and procedures.
- To immediately report all suspicious occurrences and hazardous conditions.
- To always maintain the cleanliness and safety of work areas.
- Focus on safety and the following of safe work practices by yourself and those under your direction. Including compliance with company safety standards, and state and local regulations that pertain to your department.
- To attend all mandatory meetings as directed.
- May serve as Manager on Duty or assist with other duties as assigned.
- To perform other tasks, including cross-training, as directed.
Essential Experience/Aptitudes:
- Minimum: Bachelor’s degree in Hotel Management, culinary arts, or related field plus 4+ years related experience, including management experience, or an equivalent combination of education and experience.
- Must have prior Chef Experience.
- Must have local licenses/certifications.
- Familiar with OSHA, SB198, local Department of Health regulations, state liquor laws and relevant current laws governing handling of hazardous substances.
- Must have thorough knowledge of all aspects of restaurant and bar operations and budgets, and have an overall knowledge of foods and Beverages, and service standards and procedures.
- Must be computer literate with a knowledge of Word and Excel.
Desired Skills/Experience:
- Excellent interpersonal skills and the ability to work well with co-workers and the public.
- Demonstrated ability to train staff and ensure high standards of customer service.
- Possess a courteous, friendly, and professional manner.
- Strong written and verbal communication skills.
- Good team player.
- Ability to effectively manage staff to maintain a high level of morale and productivity.
- Must be organized, efficient and meet high quality standards for service.
- Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
- Problem solving, reasoning, motivating, organizational and training abilities are used often.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
- May be required to work nights, weekends, and/or holidays
- Flexibility required to work long, sometimes irregular hours.
- Working environment may be moist, warm and odorous from cooking foods.
- Moving about the facilities
- Carrying or lifting items weighing up to 50 pounds
- Handling objects
- Bending, stooping, kneeling
Benefits:
- Health, vision, dental, and life insurance options
- PTO and Holiday time off
- 401K Retirement Savings program
- Bonus Plan
- Employee discount for stays at hotels within Sightline Hospitality's expanding portfolio.
Sightline Hospitality is an Equal Opportunity Employer and welcomes applicants and employees of all backgrounds. M/F/D/V/SO
