The Royalton- Director of Food & Beverage

The Royalton a very esteemed NYC hotel is looking to add a Food and Beverage Director to their team!

POSITION SUMMARY
The Director of Food & Beverage is responsible for managing the food and beverage functions of the hotel
outlets. S/he sets procedures and department goals and plans, directs, and coordinates operations.
This position serves a strong hand on HR activities and is responsible for determining hiring needs, training and
mentoring staff, controlling labor and food costs and analyzing areas requiring improvement.

DUTIES & RESPONSIBILITIES:
Day-to-Day Management
 Ensure service is maintained at the utmost of quality levels through proper execution of the sequence
of service and high energy
 Promote responsible alcohol sales and service and ensures compliance with local alcohol service regulations
 Hold weekly one on one’s with management team to go over strategies for people, product and profit
 Liase with hotel to maintain partnership, create new business opportunities and represent TOG’s best interest
 Ensures compliance with Occupational Safety & Health Act, local health and safety codes, and company safety
and security policy are met
 Conduct daily inspections of F&B areas, including equipment
 Analyze areas requiring improvement and develop risk management and mitigation strategies
 Review of revenue and financial statements
 Reducing costs of food, beverage and equipment
 Set departmental goals – with actions plans and follow up on goals set for all team members
 Heavily influences the direction of the property marketing campains for all outlets
 Stay in tuned with the markets trends and ensure the property remains relevant and exciting
Staffing and Team Development
 Analyze staffing requirements, develop iteration plans, and assess opportunities for future growth
 Interview, screen, and recruit job applicants
 Coach, train and develop management and hourly staff
 Responsible for Team performance – morale, productivity, energy
 Manage regular review of performance for Management and Hourly staff within the Performance Management
guidelines

Fiscal Responsibility
 Monitor activities and expenses
 Set and monitor sales forecasts and profitability reports
 Keep COO and Central Services informed of sales and key issues
 Increasing sales through marketing, networking and incentives for staff to raise guest check average
 Maintains budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF). Reviews
monthly profit and loss statement and acts on all variances
 Have oversight of the beverage program and liaise with Beverage Director / Wine Director on all changes,
mandates and controls of beverage costs
 Communicate with hotel on any hotel specific accounting responsibiities

Marketing & Guest Relations
 Develops new marekting ideas and executes concepts with Marketing Team
 Maintain relationships with “regulars”, VIPs, influencers and key people in the industry

QUALIFICATIONS/PRIMARY JOB REQUIREMENTS:
 Minimum 3-5 years professional experience in related hotel environment in similar position
 Expert knowledge of all Restaurant computer systems
 Excellent management, delegation and presentation skills
 Strong influence, interpersonal, leadership, managerial, communication, problem solving and creative solution
generation skills
 A strong financial acumen and proven ability to successful manage budgets and P&L

The Royalton a very esteemed NYC hotel is looking to add a Food and Beverage Director to their team!

POSITION SUMMARY
The Director of Food & Beverage is responsible for managing the food and beverage functions of the hotel
outlets. S/he sets procedures and department goals and plans, directs, and coordinates operations.
This position serves a strong hand on HR activities and is responsible for determining hiring needs, training and
mentoring staff, controlling labor and food costs and analyzing areas requiring improvement.

DUTIES & RESPONSIBILITIES:
Day-to-Day Management
 Ensure service is maintained at the utmost of quality levels through proper execution of the sequence
of service and high energy
 Promote responsible alcohol sales and service and ensures compliance with local alcohol service regulations
 Hold weekly one on one’s with management team to go over strategies for people, product and profit
 Liase with hotel to maintain partnership, create new business opportunities and represent TOG’s best interest
 Ensures compliance with Occupational Safety & Health Act, local health and safety codes, and company safety
and security policy are met
 Conduct daily inspections of F&B areas, including equipment
 Analyze areas requiring improvement and develop risk management and mitigation strategies
 Review of revenue and financial statements
 Reducing costs of food, beverage and equipment
 Set departmental goals – with actions plans and follow up on goals set for all team members
 Heavily influences the direction of the property marketing campains for all outlets
 Stay in tuned with the markets trends and ensure the property remains relevant and exciting
Staffing and Team Development
 Analyze staffing requirements, develop iteration plans, and assess opportunities for future growth
 Interview, screen, and recruit job applicants
 Coach, train and develop management and hourly staff
 Responsible for Team performance – morale, productivity, energy
 Manage regular review of performance for Management and Hourly staff within the Performance Management
guidelines

Fiscal Responsibility
 Monitor activities and expenses
 Set and monitor sales forecasts and profitability reports
 Keep COO and Central Services informed of sales and key issues
 Increasing sales through marketing, networking and incentives for staff to raise guest check average
 Maintains budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF). Reviews
monthly profit and loss statement and acts on all variances
 Have oversight of the beverage program and liaise with Beverage Director / Wine Director on all changes,
mandates and controls of beverage costs
 Communicate with hotel on any hotel specific accounting responsibiities

Marketing & Guest Relations
 Develops new marekting ideas and executes concepts with Marketing Team
 Maintain relationships with “regulars”, VIPs, influencers and key people in the industry

QUALIFICATIONS/PRIMARY JOB REQUIREMENTS:
 Minimum 3-5 years professional experience in related hotel environment in similar position
 Expert knowledge of all Restaurant computer systems
 Excellent management, delegation and presentation skills
 Strong influence, interpersonal, leadership, managerial, communication, problem solving and creative solution
generation skills
 A strong financial acumen and proven ability to successful manage budgets and P&L