Director of Food & Beverage - EC

Montage Hotels

  • Peapack, NJ
  • Permanent
  • Full-time
  • 1 month ago
Live Your Passion. Add Your Magic.At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.If you are an internal applicant, please log into Workday and apply for your application to be considered.Please to apply internally.Director of Food and Beverage; Pendry NatirarSUMMARYThe Director of Food & Beverage provides strategic and operational leadership, guidance, direction, and tactical expertise for all Food and Beverage Concepts. This position will be part of the hotel’s Executive Committee, and work closely with all departments within the resort.This position drives hotel profitability through revenue generation in various outlets (i.e., room service, restaurants, banquets, pool grill and retail), cost control, guest satisfaction and associate engagement. The successful candidate will have impeccable leadership and communication skills and current knowledge of food & beverage concepts and trends.ESSENTIAL FUNCTIONS
  • Creative knowledge of food and beverage concepts and trends, ensuring Pendry Natirar’s food and beverage remains current and exciting for hotel guests and members.
  • Works closely with the Executive Chef of Pendry Natirar to achieve seasonal menus, driven by The Farm and ensuring fresh, current, and tasty food is served to hotel guests and club members.
  • Achieve proper education on farming trends and technical aspects to ensure that The Farm remains on the forefront for Pendry Natirar.
  • Responsible for ongoing operations, refining operating standards and practices as needed based on business conditions.
  • Preparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives must be met.
  • Interact positively with guests promoting hotel facilities and services.
  • Strong conflict resolution skills.
  • Maintain communication with all departments to ensure guest service needs are met.
  • Knowledge of facilities and kitchens to visually monitor and take action to ensure food quality and service standards are met.
  • Responsible for the selection, training, and development of key leadership personnel within the division and individual outlets and departments.
  • Able to exercise discretion within the hotel’s policies and guidelines.
  • Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
  • Maintain profitability of division to support overall hotel operation.
  • Ensure par stock levels are maintained by calculating inventory monthly and ensuring inventories are within guidelines to sales goals.
  • Evaluate cost controls and labor controls throughout all aeras of the resort. Develop and implement cost saving and profit enhancing measures.
  • Responsible for all major operating expenses
  • Set margins and manage the business against projections.
  • Responsible for the financial management of the operation
  • Provide support of a specialist nature to the Executive Committee
  • Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the resort
  • Manages programing and operations of all club, cooking school, farm, and all F&B operating areas.
  • Responsible for the banquet operations in the resort, also works together with sales team to maximize sales in all areas of the hotel.
QUALIFICATIONS
  • Bachelor’s Degree Preferred
  • A minimum of 8 years of management experience of high-end restaurant and/or hotels
  • A minimum of 5 years’ experience as a department head or senior leadership position at a luxury level operation
  • At least 3 years’ experience in an executive level food & beverage and multi-unit position
  • Ideal candidate will have occupied a similar position for a minimum of 2 years.
  • Requires good communication skills, both verbal and written
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and conducting disciplinary action when necessary.
  • Strong technical knowledge of Micros, Avero, IT and must be experienced in reporting and labor tools.
  • Knowledge of hotel food and beverage operations
  • Knowledge of food handling certifications and beverage compliance.
  • Budgetary analysis capabilities required.
  • Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses
PHYSICAL REQUIREMENTSMost work tasks are performed indoors. Position requires walking and giving direction most of the working day. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Must be able to lift trays of food or food items weighing up to 30 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Montage Hotels