Food and Beverage Director - Wyndham Visalia

Job Description:

Isn't it time you joined a dynamic management team within a growing company that makes you proud? Are you the type of person that thrives on motivating, in a fun fast paced environment while leading excellence in customer service? Then you belong on our team. We are seeking a visionary leader with exceptional F&B skills. At the Wyndham Visalia, individual creativity, and the freedom to make decisions we believe, encourages an entrepreneurial spirit and approach to business.

The beautiful Wyndham Visalia has a full-service restaurant, lounge, room service and 22,000 sq. ft of versatile meeting space, along with 256 sleeping rooms, two pools, business center and market shop.

In addition to a great place to work, Visalia is a great place to live. If you are looking for a family orientated thriving community and affordable housing with a great school system, then you have found the right city. Visalia being located in the Central Valley is ideally situated away from the hustle and bustle of many people and rush hour but conveniently located within the state. Only 3.5 hours from Sacramento, San Francisco and Los Angles, 2.5 hours from the Central Coast hence - centrally located and 1-1.5 hours from Sequoia and Kings Canyon National Park and Yosemite National Park. You can ski in the morning and be at the coast for sunset all in one day.

Job Description:

• Managing and executing day to day operations of the Restaurant, Room Service, Lounge, Banquets and Kitchen departments.
• Directs and manages Executive Chef, Food and Beverage Manager and Banquet Manager. Reports to General Manager.
• Manages the overall operation and coordination of all food and beverage areas to meet required food and beverage policies and standards of the hotel.
• Responsible for continuously improving productivity, food quality, service, creativity and merchandising to increase volume, sales and profit.
• Collaborates with General Manager on reports, forecasts, budgets, policy and future planning
• Responsible for achieving budgeted revenues and cost controls to maximize profits.
• Develop and implement F&B Marketing Plan and menus for Catering and Outlets.
• Recommends to management changes or innovations in policy, procedure and equipment.
• Works in conjunction with Sales and Marketing Director and Catering Managers to develop increased sales.
• Collaborates with the Executive Chef in analyzing, evaluating and responsible for writing attractive and creative menus, incorporating local regional cuisine. Maintains knowledgeable information of competitive local restaurants.
• Reviews and evaluates the guest satisfaction scores in all areas of food and beverage and implements ideas to increase scores.
• Review prices, sources of supply, food and beverage sales trends and inventories.
• Monitors and controls food, beverage labor and other related costs. Establishes purchasing and receiving procedures.
• Evaluates the performance of all food and beverage staff in collaboration with sub-managers/assistants.
• Develop training standards to ensure consistency in all areas of food and beverage from front of house guest exposure to back of house staff. Oversees the department skills training program and is responsible for having relevant manuals revised as necessary.
• Responsible for all hiring and disciplining all food and beverage staff.

• Maintains effective communication on the activities of the department with the other departments in the hotel in order to provide the best possible service to the guests.
• Conducts regular communication meetings with sub-department heads and oversees the entire communication meeting program with sub-departments to include BEO meetings.
• Works closely with Catering department to ensure profitable bookings.

Requirements:

Job Requirements:

• Minimum of 5 years of experience in a management position in a full-service hotel
• Minimum of 3 years of experience as a Food & Beverage Manager/Director of a full-service hotel to include food and beverage outlets and banquet experience.
• College degree in hospitality management or similar field preferred.
• An alcohol awareness certification and/or food service permit or valid health/food handler cards are required by local or state government agency.
• Effective communication skills to allow collaboration with supervisors and other department heads
• Experience negotiating pricing with vendors
• Flexible schedule to accommodate needs of business
• Engages in management of all departments within area of responsibility
• Encourages regular department meetings, inspections and training
• Effective management skills to motivate encourage and engage the food service team to excel in guest service and effective operations.
• Proven track record of team management, organizational and coaching skills.
• Solid understanding of a la carte and banquet revenue generation.
• Comprehensive knowledge of expense control as it relates to payroll and the forecasting and budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy including Microsoft Word and Excel, payroll management and point of sale systems.
• Diplomatic team player able to foster relationships with employees and guests.

Salary Range:

US $66,000.00-US $70,000.00 / Year

Bonus Plan: Catering Service Charge in addition to salary.