Director of Food & Beverage
Rosewood Hotels, Washington, District of Columbia, United States
Director of Food and Beverage
Rosewood Washington, D.C. is currently recruiting for a Director of Food and Beverage to lead all aspects of the Food & Beverage Division to the highest professional standards in collaboration with our Wolfgang Puck partnership. Candidates with a passion for excellence, expertise in hospitality operations and proven leadership experience are invited to apply. The Director of Food & Beverage is directly responsible for the operation of CUT Restaurant and Bar, CUT Above, Catering and Events, In- Room Dining, and all other aspects involving food and beverage services. This role functions as the strategic, hands-on operations leader with direct oversight of the Food and Beverage division, reporting to and supporting the Managing Director with implementing hotel goals and strategies. As an Executive Committee member, the Director of Food & Beverage develops and implements division-wide strategies that deliver products and services to meet and exceed the needs and expectations of our guests and associates while providing a return on investment to the owners, Rosewood Hotel Group and Wolfgang Puck Restaurant Group. Summary of Required Skills Genuine passion for the hospitality industry and entrepreneurial spirit. Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision. Ensure hotel policies are administered fairly and consistently, coaching procedures and recognition are completed according to Rosewood guidelines. Works with management team to develop an operational strategy that is aligned with the hotel's business strategy and leads its execution. Works with team to put sustainable work processes and systems in place that support the execution of the strategy. Collaborate with Corporate Rosewood Food and Beverage team and Wolfgang Puck partners Partner with the Executive Chef and Culinary team to create new items for the restaurant based on guest feedback and sales, work together to elevate the amenity program, review daily specials/ features and unavailable items. Find ways to improve promotions, marketing, restaurant entertainment and local partnerships in the community. Responsible for Food and Beverage financials, profitability and hitting or exceeding Food and Beverage goals. Preparation of F&B budgets, analysis of P&L's, sales projections, marketing promotions and revenue control. Ensures regular, on-going communication (e.g., pre-shift briefings, staff meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results and model desired service behaviors in all interactions with guests and associates. Responsible for establishing and maintaining divisional standards in order to achieve and maintain the Forbes star status and Leading Quality Assurance inspections. Sets goals and expectations for direct reports using the performance review process. Assist in their continued development and growth potential. Assist with supporting associates' development and hold accountable for successful work performance; coaches' team by providing specific feedback to improve performance. Conducts 90 day, quarterly and annual performance appraisal with direct reports according to Rosewood guidelines. Actively solicits internal guest feedback, utilizes an open door policy and reviews internal guest satisfaction results to identify and address internal guest problems or concerns. Ensures internal guests are treated fairly and equitably, brings issues to the attention of Talent & Culture as necessary. Encourages participation in annual internal guest opinion survey. Holds managers accountable for developing action plans associated with survey results and ensures that necessary changes are implemented. Develops and updates policies and procedures, as related to the division/department, for implementation in the venues, while ensuring compliance to the same for consistency across the group. Reviews reports and financial statements to determine divisional operations performance against budget. Works with direct reports to determine areas of concern and establish ways to improve the department's financial performance. Leads cost containment efforts within operations including organizational restructuring when necessary. All other duties as required. * The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates. Qualifications Experience : Minimum five years' experience in a similar capacity in Food and Beverage, culinary, event management, or related professional area for a luxury or ultra-luxury property. Education : 2- 4 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or other related major. General Skills : Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand our guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest/ associate information and pertinent hotel data. Schedule : Ability to work flexible hours as an Executive Committee Member to include late nights, weekends and holidays. Physical Requirements : Must be able to exert physical effort in transporting a minimum of 35 pounds, endure various physical movements throughout the work areas; reach up and down, push and pull, remain standing stationary for long periods of time throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Licenses & Certifications : Maintain current and valid ServSafe Manager certification and TIPS training Language : Required to speak, read and write English, with fluency in other languages preferred. Knowledge of overall hotel operations, general business systems, and relevant hotel programs a plus-(OPERA, ADP, Squirrel, Birchstreet, Sales Force & Microsoft Office). Ability to access, input, analyze and retrieve information from our systems. Competitive Benefits: Medical, Dental, Vision Benefits from United Healthcare Competitive Pay Rates 401k Plan and after 1 year up to 3% Match Paid Time Off (Vacation, Holidays, Sick and more) Complimentary Room Nights- up to 12 per year Restaurant Discount- 50% off F&B Complimentary Meal during your shift Life Insurance and AD&D Complimentary Short-Term Disability Long-Term Disability Pre-tax commuter benefits Flexible schedules Tuition Reimbursement up to $500 per year after 1 year of service A clear career pathway - career advancement opportunities
Rosewood Washington, D.C. is currently recruiting for a Director of Food and Beverage to lead all aspects of the Food & Beverage Division to the highest professional standards in collaboration with our Wolfgang Puck partnership. Candidates with a passion for excellence, expertise in hospitality operations and proven leadership experience are invited to apply. The Director of Food & Beverage is directly responsible for the operation of CUT Restaurant and Bar, CUT Above, Catering and Events, In- Room Dining, and all other aspects involving food and beverage services. This role functions as the strategic, hands-on operations leader with direct oversight of the Food and Beverage division, reporting to and supporting the Managing Director with implementing hotel goals and strategies. As an Executive Committee member, the Director of Food & Beverage develops and implements division-wide strategies that deliver products and services to meet and exceed the needs and expectations of our guests and associates while providing a return on investment to the owners, Rosewood Hotel Group and Wolfgang Puck Restaurant Group. Summary of Required Skills Genuine passion for the hospitality industry and entrepreneurial spirit. Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision. Ensure hotel policies are administered fairly and consistently, coaching procedures and recognition are completed according to Rosewood guidelines. Works with management team to develop an operational strategy that is aligned with the hotel's business strategy and leads its execution. Works with team to put sustainable work processes and systems in place that support the execution of the strategy. Collaborate with Corporate Rosewood Food and Beverage team and Wolfgang Puck partners Partner with the Executive Chef and Culinary team to create new items for the restaurant based on guest feedback and sales, work together to elevate the amenity program, review daily specials/ features and unavailable items. Find ways to improve promotions, marketing, restaurant entertainment and local partnerships in the community. Responsible for Food and Beverage financials, profitability and hitting or exceeding Food and Beverage goals. Preparation of F&B budgets, analysis of P&L's, sales projections, marketing promotions and revenue control. Ensures regular, on-going communication (e.g., pre-shift briefings, staff meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results and model desired service behaviors in all interactions with guests and associates. Responsible for establishing and maintaining divisional standards in order to achieve and maintain the Forbes star status and Leading Quality Assurance inspections. Sets goals and expectations for direct reports using the performance review process. Assist in their continued development and growth potential. Assist with supporting associates' development and hold accountable for successful work performance; coaches' team by providing specific feedback to improve performance. Conducts 90 day, quarterly and annual performance appraisal with direct reports according to Rosewood guidelines. Actively solicits internal guest feedback, utilizes an open door policy and reviews internal guest satisfaction results to identify and address internal guest problems or concerns. Ensures internal guests are treated fairly and equitably, brings issues to the attention of Talent & Culture as necessary. Encourages participation in annual internal guest opinion survey. Holds managers accountable for developing action plans associated with survey results and ensures that necessary changes are implemented. Develops and updates policies and procedures, as related to the division/department, for implementation in the venues, while ensuring compliance to the same for consistency across the group. Reviews reports and financial statements to determine divisional operations performance against budget. Works with direct reports to determine areas of concern and establish ways to improve the department's financial performance. Leads cost containment efforts within operations including organizational restructuring when necessary. All other duties as required. * The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates. Qualifications Experience : Minimum five years' experience in a similar capacity in Food and Beverage, culinary, event management, or related professional area for a luxury or ultra-luxury property. Education : 2- 4 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or other related major. General Skills : Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand our guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest/ associate information and pertinent hotel data. Schedule : Ability to work flexible hours as an Executive Committee Member to include late nights, weekends and holidays. Physical Requirements : Must be able to exert physical effort in transporting a minimum of 35 pounds, endure various physical movements throughout the work areas; reach up and down, push and pull, remain standing stationary for long periods of time throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Licenses & Certifications : Maintain current and valid ServSafe Manager certification and TIPS training Language : Required to speak, read and write English, with fluency in other languages preferred. Knowledge of overall hotel operations, general business systems, and relevant hotel programs a plus-(OPERA, ADP, Squirrel, Birchstreet, Sales Force & Microsoft Office). Ability to access, input, analyze and retrieve information from our systems. Competitive Benefits: Medical, Dental, Vision Benefits from United Healthcare Competitive Pay Rates 401k Plan and after 1 year up to 3% Match Paid Time Off (Vacation, Holidays, Sick and more) Complimentary Room Nights- up to 12 per year Restaurant Discount- 50% off F&B Complimentary Meal during your shift Life Insurance and AD&D Complimentary Short-Term Disability Long-Term Disability Pre-tax commuter benefits Flexible schedules Tuition Reimbursement up to $500 per year after 1 year of service A clear career pathway - career advancement opportunities