Director Of Food & Beverage - EC

Live Your Passion. Add Your Magic.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

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Director of Food and Beverage - EC

SUMMARY

The Director of Food & Beverage provides strategic and operational leadership, guidance, direction, and tactical expertise on food & beverage concepts.

This position drives hotel profitability through revenue generation in various food and beverage / outlets (i.e., room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction and associate engagement.

The successful candidate will have impeccable leadership and communication skills, and cutting edge technical food & beverage knowledge.

ESSENTIAL FUNCTIONS

• Responsible for ongoing operations, refining operating standards and practices as needed based on business conditions

• Preparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually

• Interact positively with guests promoting hotel facilities and services

• Resolve problems to the satisfaction of involved parties

• Maintain communication with all departments to ensure guest service needs are met

• Experience working with third party restaurant operators

• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met

• Responsible for the selection, training and development of key leadership personnel within the division and its departments

• Able to exercise personnel action discretion within the hotel's policies

• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws

• Maintain profitability of division to support overall hotel operation

• Control payroll and equipment costs (minimizing loss and misuse)

• Ensure par stock levels are maintained by calculating inventory

• Evaluate cost effectiveness of all aspects of operation

• Develop and implement cost saving and profit enhancing measures

• Control the elements that determine profit and loss

• Responsible for all major operating expenses

• Set margins and manage the business against projections

• Make decisions that relate to profit and loss

• Responsible for the financial management of the operation

• Provide support of a specialist nature to the Executive Committee

• Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel

QUALIFICATIONS

• Bachelor's Degree Preferred

• A minimum of 8 years of management experience of high end restaurant and/or hotels

• A minimum of 5 years' experience as a department head or senior leadership position at a luxury level operation

• At least 3 years' experience in an executive level food & beverage and multi-unit position

• Ideal candidate will have occupied a similar or higher position for 1 to 2 years

• Must be able to speak, read, write and understand the primary language(s) used in the workplace

• Requires good communication skills, both verbal and written

• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and conducting disciplinary action when necessary

• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer

• Knowledge of hotel food and beverage operations

• Knowledge of food and alcoholic beverages

• Must possess moderate computer skills

• Budgetary analysis capabilities required

• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses

PHYSICAL REQUIREMENTS

Most work tasks are performed indoors. Position requires walking and giving direction most of the working day. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to lift trays of food or food items weighing up to 30 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

The pay range for this position is $123,600 to $175,000.

The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.