Kimpton Hotels & Restaurants
Director of Food and Beverage
Kimpton Hotels & Restaurants, West Hollywood, California, United States, 90069
Overview
Why We're Here. We believe heartfelt, human connections make people's lives better. Our founder, Bill Kimpton, rebelled against impersonal hospitality and created a boutique hotel standard where people connect from the heart. Your work here has meaning: you improve the lives of coworkers, guests, owners, and communities, and we make that happen together. How We're Different. Our San Francisco-born entrepreneurial spirit and zest for life shape our culture since 1981. We celebrate the lively, genuine you with diverse backgrounds, talents, experiences, and personalities. When people can be themselves at work, they shine. We seek out and celebrate people who are creative, self-led, and proactive, with a passion for making others' lives better. The environment is a bit quirky, irreverent, exciting, uncommon, empowering, and exceptional. Guests feel it; you'll feel it too. What You'll Do
Provide restaurant guests with friendly and professional service, excellent food quality, strong value, and consistent execution in an attractive, well-maintained environment. Develop an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Achieve budgeted revenues and expenses and improve profitability related to the F+B department. Monitor budgets in all areas of cost control with a consistent focus on cost of inventory, sales, and payroll. Increase level of guest happiness by delivering an outstanding product and service. Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work. Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests. Provide direct oversight of the property-wide Banquet and Catering operations. Partner with the Sales Department to review all F+B minimums and selling guidelines. Collaborate with Director of Sales and Director of Catering on sales and marketing strategies. Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations. Review and approve all menus and pricing in restaurant outlets and banquet/catering. Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position. Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement. Ongoing maintenance of the physical asset through capital planning as required in the budget process. Follow all Health and Safety regulations. Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve. What You Bring
Bachelor's Degree in Hospitality/Restaurant Management or equivalent field is preferred. Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage. Food Handler and Alcohol Awareness Certifications (if applicable). Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required. Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management. Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity. Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance. Previous systems knowledge and experience with Aloha/Avero, Infogenesis, OpenTable, and ADP/eTime payroll or combination of these systems is required. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. We encourage each of our employees to understand, accept, and celebrate differences among people. This includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy, click here. Be Yourself. Lead Yourself. Make it Count.
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Why We're Here. We believe heartfelt, human connections make people's lives better. Our founder, Bill Kimpton, rebelled against impersonal hospitality and created a boutique hotel standard where people connect from the heart. Your work here has meaning: you improve the lives of coworkers, guests, owners, and communities, and we make that happen together. How We're Different. Our San Francisco-born entrepreneurial spirit and zest for life shape our culture since 1981. We celebrate the lively, genuine you with diverse backgrounds, talents, experiences, and personalities. When people can be themselves at work, they shine. We seek out and celebrate people who are creative, self-led, and proactive, with a passion for making others' lives better. The environment is a bit quirky, irreverent, exciting, uncommon, empowering, and exceptional. Guests feel it; you'll feel it too. What You'll Do
Provide restaurant guests with friendly and professional service, excellent food quality, strong value, and consistent execution in an attractive, well-maintained environment. Develop an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Achieve budgeted revenues and expenses and improve profitability related to the F+B department. Monitor budgets in all areas of cost control with a consistent focus on cost of inventory, sales, and payroll. Increase level of guest happiness by delivering an outstanding product and service. Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work. Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests. Provide direct oversight of the property-wide Banquet and Catering operations. Partner with the Sales Department to review all F+B minimums and selling guidelines. Collaborate with Director of Sales and Director of Catering on sales and marketing strategies. Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations. Review and approve all menus and pricing in restaurant outlets and banquet/catering. Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position. Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement. Ongoing maintenance of the physical asset through capital planning as required in the budget process. Follow all Health and Safety regulations. Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve. What You Bring
Bachelor's Degree in Hospitality/Restaurant Management or equivalent field is preferred. Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage. Food Handler and Alcohol Awareness Certifications (if applicable). Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required. Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management. Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity. Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance. Previous systems knowledge and experience with Aloha/Avero, Infogenesis, OpenTable, and ADP/eTime payroll or combination of these systems is required. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. We encourage each of our employees to understand, accept, and celebrate differences among people. This includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy, click here. Be Yourself. Lead Yourself. Make it Count.
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