Director of Food - San Francisco, United States - LINE San Francisco

LINE San Francisco

Verified Company

San Francisco, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

About our Company

More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture.

From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities.

LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places.

LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

That colorful hotel in the desert, The Saguaro is a good time. It's not that complicated. There's plenty of sunshine, a buzzing pool scene and lots of local flavor.

Reporting Relationships

Reports directly to:
General Manager

Additionally reports to:
Group Director of F&B

Directly supervises:
Food & Beverage Management Team, Executive Chef, FOH Staff

Indirectly supervises:
Kitchen Staff, B&C/Event Staff

Job Overview

A Director of Food & Beverage is responsible for directing and organizing the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service, other Food & Beverage Outlets and Bars to maintain high standards of F&B quality, service and marketing to maximize profits through outstanding customer service.

The Director of Food & Beverage is also the direct report for the Food & Beverage Management Team. The responsibilities include, but are not limited to, quality control, cost control, customer satisfaction, employee management, and facility maintenance. The Director of Food & Beverage will manage short and long-term goals and manage expenses within approved budget parameters.

The person having this position must possess good communication skills, have the ability to resolve conflict, and have a thorough understanding of LINE policies, procedures and expectations.

Because of the fluctuating demands of the company's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you.

Accordingly, you may be expected to perform other tasks as needed or as directed.

Essential Functions & Responsibilities

Oversee the culinary and food and beverage operations in all outlets.
Oversee recruiting, managing, training, and developing all food and beverage staff and management.
Create programs in managing expenses to ensure the financial success of all food and beverage outlets.
Must negotiate and create win-win situations for customers, owners, and employees.
Be fluent in P&L analysis; and take ownership of all financial and budgetary data.
Responsible for F&B related costs and budgets ensuring profitable operation including and not limited to labor, COGS, operational expenses, and A&G.
Continuously evaluate the development of SOPs, checklists, and brand standards to maintain and improve performance and productivity.

Attend all relevant meetings:
operations weekly, P&L: internal and Senior Leadership, resume, BEO, etc.

Work closely with the General Manager to create exceptional culinary and guest experience.
Fulfill guest experience expectations and identify areas of opportunity in the way we approach our patrons through exceptional customer service standards.
Build strong partnerships with internal customers and outside vendors.
Coordinate outside vendor activity as necessary and work with our Group Purchasing Manager to help establish and grow brand standards.
Give personal attention, take personal responsibility, and use teamwork when providing customer service.
Work Closely with People Director to manage and maintain awareness of documentation needed for employee files.
Ensure all staff understands their job expectations before holding them accountable.
Be familiar and in compliance with all safety and emergency procedures such as OSHA requirements and on-site Fire, Life, and Safety Programs.
Ensure compliance in maintaining standards of health, safety, and sanitation.
Must be courteous and gracious, always maintaining a professional demeanor.
Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel.
Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions.

Knowledge, Requirements and Skills

Degree in hospitality preferred
High School graduate or equivalent required
At least four (4) years as an F&B department head/ general manager role or higher is required
At least five (5) years in a hands-on hospitality management role, supervising employees
Strong ability in using MS Office (MS