Director of Food and Beverage

** Job Description Summary
** The Director of Food and Beverage sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. Sonesta managers are guest-focused (both internal and external), achievement-oriented leaders. The role’s primary responsibility is to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, and meet and exceed productivity goals.
** Job Description
** Work Environment  The person in this role works mostly in a service environment, with some office time reserved for administrative tasks.
Physical Demands    
• The person in this role may be exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.  
• The person in this role may be asked to lift, carry, push, pull or otherwise move objects.  
• Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.
Expected Hours of Work:

• Must be flexible to work variable days of the week to include weekends and holidays.  
• Must be flexible to work variable shifts (days, nights, overnights).  
• Ten to twelve-hour shifts sometimes required.

Education and Experience    
• High school graduate, some college or equivalent. Bachelor’s Degree preferred.  
• Must have a minimum of five (5) years of experience in the management of FOH Food and Beverage operations   
• Must have a minimum of eight (8) years of experience in the management of BOH Food and Beverage operations and culinary, sales, and service backgrounds are required  
• Experience in several F&B departments is required.  
• Must be able to obtain and maintain any required licenses, certificates, and permits.  
• Experience with FOH operations and beverage management a must  
• Experience in Hotel culinary and Banquet operations required    Principle Duties and Responsibilities (Essential Functions) include:

Operational/Functional:
• Plan and direct all day-to-day functions of the Food and Beverage department and consistently meet and exceed established goals.  
• Implement all hotel and company policies. Implement effective food and beverage and labor cost controls.  
• Establish prices and menus for each F&B outlet based on profitability and local competition.
• Monitor the competition, review service satisfaction scores, and make appropriate recommendations to maintain the competitive edge.
• Assign and delegate tasks to managers of the different F&B sub-departments and ensure those profit objectives, service standards, food quality, safety, and cleanliness standards are met and exceeded.  
• Manage all service aspects of the Food and Beverage department.  
• Maintain a professional atmosphere throughout the Food and Beverage division.  
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.  
• Maintain high standards of personal appearance and grooming.  
• Perform other duties and projects as requested by management.

Strategy and Planning:
• Establish the annual plan, the monthly forecast, and the marketing plan. Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage operations.  
• Direct and complete scheduled inventories.  
• Develop and implement weekly work schedules for all food and beverage outlets in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.  
• Collaborate with the Sales & Catering managers to develop attractive prices and menus for each F&B outlet, based on profitability and local competition.
Financial Management:  
• Monitor payroll in the department ensuring meal breaks are taken and time-cards are accurate.  
• Manage the operating budget and achieve all revenue and expense targets.  
• Develop and monitor the food and beverage budget and the forecasting process.
Managing your Team:  
• Interview, hire, train, and promote Food…