Director of Food and Beverage - CARDO ROMA, AUTOGRAPH COLLECTION

Hosco
Overall Job Purpose

• Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering.
• Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.
• The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.
• Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.
  

Competencies

• Great Organizational skills
• Customer service-oriented
• Excellent interpersonal skills.
• Creative thinking
• Problem solver
• Positive approach
  

Qualifications, Skills & Experience

• Fluent in both Italian and English
• Strong understanding of food and beverage management, culinary, event management
• Internationally experienced
• Affinity with a more refined lifestyle
  

Candidate profile
Education and Experience
Minimum 4-year experience in similar role in comparable property with sizeable rooms and meeting spaces.
Preferred

• Has demonstrated the ability to always work on behalf of Guests
• Has demonstrated the ability to work with other Team Members
• Successful track record of working in a collaborative/matrixed environment
• Ability to evaluate and identify business opportunities for a business
  

Principal Accountabilities
Developing and Maintaining Food and Beverage/Culinary Goals

• Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviors.
• Review financial reports and statements to determine how Food and Beverage is performing against budget.
• Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
• Works with food and beverage team to determine areas of concern and develops strategies to improve the department's financial performance.
• Establish challenging, realistic and obtainable goals to guide operation and performance.
• Strive to improve service performance
  

Developing and Maintaining Budgets

• Develop and manage Food and Beverage budget.
• Monitor the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Focus on maintaining profit margins without compromising guest or employee satisfaction.
  

Leading Food and Beverage/Culinary Team

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Achieve and exceed goals including performance goals, budget goals, team goals, etc.
• Serve as a role model to demonstrate appropriate behaviors.
• Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Establish and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
• Develop a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
• Identify the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stay aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
  

Ensuring Exceptional Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Review findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
• Review comment cards, guest satisfaction results and other data to identify areas of improvement.
• Empower employees to provide excellent guest service.
• Estimate cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Share plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
  

Managing and Conducting Human Resource Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coach and support food & beverage team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hire food & beverage team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Set goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Ensure that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Bring issues to the attention of Human Resources as necessary.
• Ensure employees are treated fairly and equitably.pò
• Coach team by providing specific feedback to improve performance.
  

Additional Responsibilities

• Inform and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluating results to choose the best solution and solve problems.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.
  

Settore: Hotel/Turismo
Ruolo: Ristorazione/Hotellerie #J-18808-Ljbffr