Terranea Resort

Runs an oceanfront resort on the California coast

Director of Food & Beverage

Food & Beverage Operations ManagementPosted on Nov 11

Full-timeRancho Palos Verdes, CA, USAIn-person

About the Job

Requirements

A high school diploma or equivalent is required.
At least 10 years of experience in food and beverage management and employee supervision in the hotel, banquet, or restaurant industry is required.
Knowledge of current culinary trends, food quality, and food and beverage preparation and presentation is required.
Availability to work evenings is required.
Knowledge of health department rules and regulations and liquor laws and regulations is required.
Understanding of budgeting and forecasting is required.
Ability to analyze business levels and schedule appropriately is required.
Proficiency in Microsoft Excel, Word, and Outlook is required.
Proficiency with Micros, Delphi, OpenTable, and BirchStreet is required.
Ability to implement and uphold service standards is required.
Knowledge of global customers and how cultural differences affect service requirements is required.
Ability to lead and direct the performance of food and beverage associates and leaders is required.
Ability to work with financial information and data and perform basic arithmetic is required.
Ability to exert up to 50 pounds of force occasionally and to lift, carry, pull, or push up to 20 pounds constantly is required.
Ability to stand or walk for extended periods is required.
A valid Food Handler certification and RBS certification are required.

Responsibilities

Provide leadership and management for the Food and Beverage Division, including culinary, restaurant, beverage, bar, and banquet operations, integrating those functions to serve local food and beverage customers and hotel guests.
Oversee management, budgets, and operations for the food service establishment, banquet services, and kitchen, and liaise with the sales department to maximize profitability.
Attain budgeted revenue and net operating income.
Provide coverage for resort activities in the evening.
Focus primarily on banquet and restaurant operations.
Support assigned food and beverage revenue centers within the resort.
Ensure product quality and consistency.
Oversee hiring and training procedures as needed.
Promote inter-company business relations and share best practices.
Communicate daily with the Vice President of Food and Beverage and Executive Chef.
Coach, train, and develop direct reports.
Promote guest satisfaction throughout operations.
Promote creativity and innovation within the Food and Beverage team.
Support business strategies aligned with the resort’s mission, vision, values, and strategies.
Provide leadership to leaders and associates to foster collaboration and functional coordination.
Support Human Resources activities.
Ensure the food and beverage organization develops customer knowledge and uses new technologies to enhance service relevance.
Develop and implement action items to achieve revenue goals.
Formulate, recommend, and implement procedural guidelines, policies, and standards for food and beverage operations, service quality, training and development, cleanliness and sanitation, and cost control.
Coordinate and present associate and manager training programs.
Coordinate with the management team to develop standardized departmental training curricula and assist with departmental training manuals.
Assist with departmental recruiting and hiring efforts.
Assist with employee recognition programs and events.
Collaborate with peer management to set benchmark total guest satisfaction levels, communicate them to the team, and support achievement of those levels.
Ensure labor and expense guidelines are followed to maintain budgeted expenses.
Establish and enforce property-specific standard operating procedures.
Institute and monitor service or product upgrades to maintain the company’s competitive edge.
Maintain training and development plans to meet managers’ and company goals.
Unify team members’ talent and energy through shared responsibility and leadership.
Drive operational excellence by helping the Food and Beverage team identify standards-related issues and develop action plans.
Lead strategic development of learning initiatives at all organizational levels.
Create quality standards and strategies to achieve resort goals and objectives.
Participate in developing business growth and business development strategies.
Research and solicit outside training resources as needed.
Work with the Vice President of Food and Beverage and Human Resources on workforce planning, staffing levels, and future workforce needs through selecting, developing, and motivating key managers.
Ensure compliance with the resort’s philosophy and develop operational management to build the bench strength needed for long-term growth.
Take responsibility for the financial performance of food and beverage operations.

Desired Qualifications

A two- or four-year degree in a field of choice is preferred.
At least five years of experience as a Food and Beverage Director in a four- or five-star property is strongly preferred, with high-volume banquet business experience and expertise in food and beverage operations, sales and revenue growth, inventory control, cost control, food preparation procedures, budgeting, forecasting, and capital expenditures.

Overview

The Director of Food & Beverage will provide leadership and management for the Food & Beverage Division, including all Culinary, Restaurant, Beverage, Bar, and Banquet Operations, and integrate its functions to serve local F&B and hotel guests. The Food and Beverage Director oversees management, budget and operation of the food service establishment, banquet services and kitchen, and maintains a close liaison with the sales department to ensure maximum profitability.

Reporting Relationship:

This position reports directly to the onsite Vice President of Food & Beverage. This position also entails close working relationships with other key members within the Company.

Responsibilities

Attaining budgeted revenue and net operating income.
Coverage for all resort activities in the evening.
Primary focus to be Banquet & Restaurant operations.
Supporting food and beverage revenue centers, as assigned, within the resort.
Assure product quality and consistency is maintained.
Oversee all hiring and training procedures as needed.
Promote inter-company business relations…share best practices.
Daily communication with the VP of Food & Beverage and Executive Chef.
Perform coaching, training and development with direct reports.
Promote guest satisfaction throughout the operation.
Promote creativity and innovation with the Food & Beverage Team.
Support business strategies which are aligned with Terranea Resort’s overall mission, vision, values and strategies.
Provide thoughtful and exemplary leadership for leaders and associates to create a culture of collaboration and strong functional coordination.
Support Human Resources activities.

Additional Duties & Responsibilities:

Ensure that the food and beverage organization is rigorous in its development of deep customer knowledge capitalizing on new technologies to enhance service relevance.
Develop and implement action items to achieve revenue goals.
Formulates, recommends and implements procedural guidelines, policies and standards pertaining to the overall Food and Beverage operations, service quality, training and development, cleanliness and sanitation, and cost control.
Coordinates & presents Associate and Manager Training Programs.
Coordinates with Management Team to develop standardized departmental training curriculum; Assist with the development of departmental training manuals.
Assists the department with recruiting and hiring efforts.
Assists with employee recognition programs and events.
Collaborate with peer management to establish benchmark Total Guest Satisfaction levels, communicate these to the team and support the team in achieving the highest levels possible.
Ensure labor and expense guidelines are adhered to in order to maintain budgeted expenses.
Establish and enforce property specific Standard Operating Procedures.
Institute and monitor service and/or product upgrades in order to maintain the company’s competitive edge.
Maintain training and development plans to meet the goals of the managers as well as the company.
Based on shared responsibility and leadership…unifying the talent and energy of each member of the team.
Continually drive operational excellence by supporting the Food and Beverage team in identifying issues and developing action plans as it relates to standards.
Leads strategic development of learning initiatives at all levels of the organization.
Creates quality standards and derives strategies to achieve Terranea goals and objectives.
Participate in the development of the business growth strategy and business development.
Research and solicit outside training resources, as needed.
Work with the VP of Food & Beverage and the Human Resources Dept. on workforce planning to assure adequate and appropriate staffing levels and future manpower needs through participation in the selection, development and motivation of key managers.
Will ensure compliance to established Terranea Resort philosophy and will lead and develop operational management to ensure the organization has bench-strength to support long-term growth.
Responsible for the financial performance of Food and Beverage Operations.

Qualifications

Must have proven track record building sales, via promotional activities, up-selling techniques and sound marketing.
Must be available to work evenings.
Must have knowledge of health department rules and regulations, liquor laws and regulations.
Must have understanding of the budgeting and forecasting process.
Capable of analyzing business levels and scheduling appropriately.
Must be proficient in Microsoft applications (Excel/Word/Outlook).
Proficient with Micros, Delphi, Open Table, and BirchStreet.
Must have a strong customer service aptitude.
Must have excellent verbal and written communication skills.
Must possess well developed leadership skills.
Ability to implement and uphold service standards.
Possess deep knowledge of the customer globally and understand the implications of cultural differences for service requirements.
Ability to lead and direct performance of all F&B associates and leaders.
Be able to work with and understand financial information, data and basic arithmetic functions
Must be able to exert up to 50 pounds of force occasionally and able to constantly lift, carry, pull or push up to 20 pounds of force
Must be able to stand or walk for long periods of time

Experience, Education, & Licensure:

High school diploma or equivalent required
Two or four-year degree in field of choice preferred
10+ years experience in food and beverage management and supervision of employees in the hotel, banquet and/or restaurant industry, possess overall knowledge of current culinary trends, food quality and food and beverage preparation and presentation.
5+ years experience as Food and Beverage Director in a 4 or 5 star property strongly preferred, with high volume banquet business, expertise in food and beverage operations, sales and revenue growth, inventory control, cost control, food preparation procedures, budgeting, forecasting and capital expenditures.
Valid Food Handler and RBS Certification

Compensation

Base Pay Start Rate: $165,000 - $185,000/Yr. + Bonus!

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!

Compensation: 165000 to 185000 (USD)

About the Company

Terranea Resort

Runs an oceanfront resort on the California coast

Terranea Resort runs an oceanfront retreat for vacationers, local visitors and private groups on Southern California's Palos Verdes Peninsula. Guests choose between hotel rooms and residential-style stays, including casitas and villas with kitchens and separate living areas for families or longer visits. Restaurants range from casual poolside meals to fine dining, while a spa, golf course and guided outdoor activities let guests build a stay around recreation as well as lodging. The resort earns money from overnight stays and separately booked dining and recreation services. Terranea opened in 2009 and is headquartered in Rancho Palos Verdes, California.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Rancho Palos Verdes, CA
Founded: 2009

Recently Posted Jobs

Explore more opportunities at Terranea Resort

See more jobs