Director of Food & Beverage - The Historic Cavalier Hotel - Professional Hospitality Resources, Inc. and Ocean Beach Club LLC

The Food and Beverage Director for the Historic Cavalier Hotel will be responsible and accountable for planning and managing the human resources of Becca Restaurant, In-Roon Dining, The Raleigh Room, and Banquet Operations. The Food and Beverage Director will be responsible for delivering the highest standards in both service and food quality in all outlets. They will also be responsible for further developing and compliance in all Food and Beverage processes, policies and S.O.P's. Other areas include maintaining all Food and Beverage area's standards of cleanliness and organization to that of senior management and ownership's expectations. This position is responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house. The Food and Beverage Director is also responsible for delivering financial results, as set forth in the business and operating plans and develops and recommends the budget, marketing initiatives and objectives and manages within those approved plans. Participates in total hotel management as a member of the Hotel Executive Committee

Principle Duties

• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (IHC/Franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Manage Prime Costs to Budget in All F&B Outlets
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Execute and promote accident prevention program to minimize liabilities and related expenses.
• Perform special projects and other responsibilities as assigned.
• Responsible for the development and management of all standards of quality and consistency as they relate to all food and beverage products.
• Responsible for developing, implementing, evaluating, and measuring all front of the house service standards and processes to ensure the highest level of customer service is provided in all outlets.
• Responsible for managing, and training of, all systems and processes related to lighting, music, and entertainment.
• Responsible for the recruiting, hiring, and training of all front and back of house of the house associates, bar staff, and managers.
• Responsible for managing all human resource policies and procedures in the F&B Outlets
• Responsible for managing and develop of effective asset management programs in all assigned F&B facilities. This is includes daily cleanliness, sanitation, organization, and preventive maintenance of the entire restaurant facility. The facility is defined as all outdoor grounds and patios, dining rooms, public areas, and open kitchens.
• Responsible for all new beverage concept development and engineering to include specialty beverages, and wine lists.
• Ensure operations departments work with sales department as they relate to banquets and catering functions that are booked in either restaurant.
• Responsible for managing weekly scheduling and schedule costing process, to include weekly revenue forecast.

Job Requirements:

• 2-4 Years Experience in Forbes 4-5 Star Restaurant/Hotel (Ritz-Carlton, The Four Seasons, St Regis Etc. )
• Spirit and Wine Knowledge, and Beverage Menu Development
• Knowledgeable in both Front of House, and Back of the House/Culinary Operations and Processes
• Strong Business Acumen to include Financial Statement Critiques, Forecasting, and Analysis
• 5+ Years Leading a Team response for $10M + in Food and Beverage Revenues
• Knowledgeable in Banquet and Catering Operations, including the execution of outdoor events.
• Experience with Managing a Team with 100+ Associates. (Cavalier F&B FTES = 125)