Director of Food and Beverage

The Charter Hotel Seattle is looking for a Director of Food and Beverage to join our team.

• Manage the overall daily operations of the Fog Room Sky lounge, the newly opened cinder+salt restaurant, in-room dining, and banquets, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality.
• Ensure the smooth operation of the dining room and banquet functions by directing the activity of staff, facilitating the prompt and accurate seating and service of all guests.
• Managing all activities of the Food & Beverage Team; F&B Director establishes policies taking into account business policies, revenue plans, revenue achievement proposals, training plans and business direction.
• Oversee the overall operation including the management, supervision and administration of all F&B personnel.
• Show understanding of, and proficiency in, POS systems, equipment and fixtures used in the operation of a restaurant.
• Be knowledgeable about applicable laws regarding the operation of hotels and restaurants.
• Motivate employees and support self‑improvement through continual training and feedback.
• Evaluate employee performance on a regular basis.
• Attend and lead appropriate training sessions as required by the brand and management company.
• Receive and handle customer complaints.
• Have an intimate knowledge of Hilton service, product and operational standards.
• Check each workplace for any problems and inspect work readiness.
• Supervise and evaluate employees' professional appearance and attitude to enhance service quality.
• Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards.
• Direct and supervise employees to keep the workplace safe.
• Cost, Budget, Loss and Profit.
• Create a revenue goal for the F&B department.
• Make detailed plans and report on them.
• Assist in the creation and management of F&B budget/forecasts.
• Manage and improve profit/loss for the improvement of revenue and operational profit.
• Write Loss and Profit variance reports and report to the GM.
• Manage the expenditure of each account in the budget in an efficient manner.
• Make long- and short-term plans and assignments.
• Comply with company regulations.
• Provide essential support in handling any problems that may arise.
• Hold regular meetings to operate smoothly with other related departments.
• Frequently meet and cooperate with other related departments.

• Bachelor's Degree in Business or Hospitality/Restaurant Management or equivalent field is preferred.
• Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage. Hotel experience is preferred.
• Food Handler and Alcohol Awareness Certifications.
• Extensive knowledge/experience of effective beverage programs for multiple outlets.
• Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management and communication.
• Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity and professionalism.
• Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance.
• Previous systems knowledge and experience with Microsoft products, Point of Sales Systems (Oracle Symphony), Open Table, and Profit Sword.