Director, Food and Beverage, Lafayette Park Hotel & Spa

Job Description

Job Description

The luxurious Lafayette Park Hotel and Spa ranks #1 in the region, thanks to stylish guest rooms and suites, top-tier dining, sparkling event spaces and service that's both gracious and intuitive.

Winner of the 2020 Wine Spectator Award of Excellence, The Park Bistro & Bar is where contemporary bistro fare meets European flair, offering a vibrant atmosphere combined with farm-to-table California cuisine.

We are seeking a Director of Food and Beverage to lead our outstanding Food & Beverage team.

The Director of Food and Beverage provides effective management and direction of the Food and Beverage division and ensures quality service to the guest, excellent leadership to the associates and monitoring cost and inventory to ensure a profitable operation. They provide leadership by promoting team work, and communicating with guests and associates courteously and resolving conflicts or guest issues promptly. They make themselves available to resolve guest issues before patrons leave. They supervise and direct the hourly staff to adhere to all hotel protocols, procedures and standards and manage labor costs in accordance with the annual budget and business plan. They are responsible for the reputation of all the Food and Beverage venues of Lafayette Park Hotel and Spa while maintaining the highest standards of food, guest service, health, safety and security for associates and guests. This position may be assigned opening and closing shifts as business demands.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Responsible for the effective management and direction of the Food and Beverage division by ensuring quality service to the guest, excellent leadership to the employees and monitoring cost and inventory to ensure a profitable operation.

• Hires, trains and supervises the Food & Beverage Management staff and conducts performance evaluations and coaches and counsels employees when necessary.
• Directs the efforts of the Food & Beverage Management staff through effective oral and written communication.
• Plans and directs the functions of administration and planning of the Food & Beverage Department to meet the daily needs of the operation.
• Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage departments.
• Develops, implements and monitors the schedules for the operation of all food & beverage outlets in order to achieve positive results.
• Participates with the Food & Beverage Managers in the creation of attractive and merchandising menus.
• Implements effective control of food, beverage and labor costs among all F& B departments.
• Assists subordinate managers in establishing and achieving projected profit levels and quality food, service, cleanliness and merchandising standards.
• Develops and / or assists the Food & Beverage Managers in developing procedures and the operating tools necessary in order to ensure profitability, e.g. budgeting, forecasting purchasing specifications, menu abstracts, food production control, etc.
• Constantly evaluates the performance and motivates the food and beverage management staff.
• Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.
• Plans and or administers training and develops programs within the department which will provide well-trained employees at all levels.
• Inspects all Food & Beverage outlets to ensure that equipment and buildings meet requirements of state and local health laws and internal regulations.
• Analyzes information concerning the food & beverage operation such as daily food sales, guest capture rate, and food and labor costs.
• Responds to guest complaints accordingly through either verbal or written correspondence.
• Reviews and approves all food and beverage purchase orders.
• Responsible for preparing the Food & Beverage budget and maintaining cost control of the operation.
• Compiles and directs the preparation of all Food & Beverage reports including but not limited to the annual and monthly food and beverage forecasts and sales volumes.
• Inputs and retrieves information from the computer system for file maintenance, correspondence and preparation of forecasts and the food and beverage budget.
• Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
• Regularly conducts Food & Beverage staff meetings for the purpose of keeping the staff informed, providing training and to create a positive work environment.
• Attends the hotel staff meeting and coordinates with other department heads to ensure smooth operation.
• Establishes and maintains policies and procedures for the Food & Beverage Department and interprets company policy for associates and enforce safety regulations.
• Participates in the hotel’s Manager on Duty Program.
• All other duties as assigned by the supervisor.

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all associates are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the facility.

SUPERVISORY RESPONSIBILITIES

Directly supervises the Food & Beverage Management staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

QUALIFICATIONS

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 / EXPERIENCE

Bachelor’s degree (B. A.) or equivalent; or four to ten years related experience and / or training; or equivalent combination of education and experience. Previous Food and Beverage management experience is required.

CERTIFICATES AND LICENSES

CPR / First Aid Certified is required. Certification in the Responsible Service of Alcohol is preferred. Valid California Driver License is required. Servsafe certification is required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The associate frequently is required to stoop, kneel, crouch, or crawl and taste or smell. The associate is occasionally required to sit. The associate must regularly lift and / or move up to 25 pounds and frequently lift and / or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to outside weather conditions and extreme cold. The associate is occasionally exposed to moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals . The noise level in the work environment is usually moderate.

This position operates in a hectic food and beverage environment that may be noisy and routinely uses standard coffee and drink preparation equipment such as mixers, coffee-makers and espresso machines and general office equipment such as computers, phones, photocopiers, and filing cabinets. The noise level in the work environment varies from usually moderate to loud. The banquet, restaurant and bar areas may become crowded. .At times may be required to work outdoors in various temperatures. Frequently enter the kitchen / s and maneuver in the kitchen as well as in and around restaurant and banquet tables and seating.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available.)

PAY SCALE

The salary range for this position is $90,000 to $110,000. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education.

The Lafayette Park Hotel & Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.