The Director of Food & Beverage Operations is responsible for driving the company culture, values and service standards throughout the organization; overseeing the entire operation including restaurants/dining areas, bars, banquet events and related culinary activities with the goal of maximizing food and beverage revenue and providing guests with a unique, high quality and value, memorable experience.
This leader will direct, manage and support the Food & Beverage Management team to ensure consistently efficient, high performing, profitable property wide operations.
+ Ensures Clevelander’s high service standard and guest experience is consistently met and delivered; holds F&B Managers accountable to drive sales in a manner consistent with Clevelander culture.
+ Oversees the development and implementation of department revenue strategies and ensures
implementation of the brand service strategy and initiatives.
+ Develops, communicates and evaluates key success measures to ensure strategic goals are achieved.
+ Ultimate responsibility for professional growth and development of each F&B Manager through effective leadership, communication, mentoring and performance evaluations.
+ Ensures F&B division meets the brand’s target customer needs, ensures team member satisfaction and focuses on growing revenues and maximizing financial performance.
+ Communicates, supports and upholds the company’s culture and core values.
+ Participates in, drives and measures the F&B Marketing Strategies and Revenue Bible initiatives to maximize traffic and revenue.
+ Ensures that all F&B standard operating procedures (SOPs) are accurate, in play and upheld by F&B Management.
+ Ultimate responsibility for operating budget and financial accountability of entire F&B division.
+ Develops, implements and monitors management systems to ensure processes and procedures are used collectively by F&B Management team (ie. Scheduling Modules and Templates, Training Checklists, Operational Spot Checks and Checklists, etc.)
+ Delivers weekly, monthly, quarterly and annual sales revenue vs. budget to Executive Leadership Team.
+ Ensures that F&B management team understands, utilizes and adheres to Clevelander’s operating Budget.
+ Oversees the accuracy and efficiency of the physical inventory verification and reporting process.
+ Ultimate responsibility for the proper accounting and reconciliation protocol for all point of sale (POS)
+ Analyzes data of F&B sales reports; utilizes data to develop revenue driving strategies and cost cutting measures.
+ Collaborates with the Training & Development team to ensure effective hiring, training and retention for of F&B team members.
+ Ensures F&B Managers are on-boarded, trained and developed through approved company methods to exceed expectations and excel in assigned roles and responsibilities.
+ Ultimate responsibility for the Clevelander’s Secret Shopper program; communicating results, developing corrective action strategies, coaching and counseling, and follow up; to ultimately achieve success, meet goals and performance expectations.
+ Manages and communicates F&B staffing and re-training needs to the Training & Development Team.
+ Partners with the General Manager of Hotel Operations; collaborating to ensure all departments
Work harmoniously to deliver the ultimate guest experience.
+ Partners with Director of Finance to establish annual budget based on strategic planning initiatives and in developing key success measure reports.
+ Partners with the Director of Culture, Engagement & Development to provide support in recruiting, hiring and training F&B Team Members.
+ Conducts annual performance evaluations for all F&B and Entertainment Managers.
+ Conducts F&B cost analysis of past programs, packages, events and makes recommendations to improve or enhance future programs, packages, events.
+ Conducts competitive F&B market analysis – Ocean Drive, City of Miami Beach, Miami-Dade; and ensures programming, design and vibe within venues are relevant and competitive.
+ Coordinates and facilitates on-going daily/weekly communication with direct reports.
+ Protects the Clevelander’s brand image through proactive recommendations to Executive Leadership for FF&E replacement; careful monitoring of condition to prevent assets deterioration; and communication of necessary repairs and maintenance to ensure the best possible appearance in all venues and work spaces at all times.
+ Initiates, negotiates and manages F&B contracts alongside Director of Finance.
+ Plans, schedules and attends weekly team meetings, BEO meetings and other key meetings as the liaison and leader of the F&B department.
+ Reviews and approves disciplinary action/commitment to correct for F&B Team Members and for direct reports.
+ Monitors and addresses F&B Team Member and management to uphold dress code, appearance standards and other similar company policies.
+ Key leadership and participation in annual strategic planning process
+ Conducts weekly property walkthroughs to ensure all safety, sanitation, preventative maintenance and look and feel standards are consistently met.
+ Conducts F&B cost analysis of menus, programs, packages, events and makes recommendations to improve or enhance future menus, programs, packages, events.
+ Oversees planning, organizing and executing of banquets; special events and group reservations.
+ Develops, communicates and implements systems, policies and procedures that uphold company standards.
+ Ensures that all legal requirements are consistently adhered to and ensures compliance with the states regulatory commissions (code enforcement, health department, labor board, etc.)
+ Knowledge of general restaurant policies and procedures.
+ Knowledge of food and beverage products.
+ Successful track record in sales-driven environments and superior leadership skills.
+ Experience leading and managing teams and peak performance.
+ Detail-oriented and able to handle multiple tasks simultaneously and prioritize goals.
+ Comfortable managing tight deadlines and meeting aggressive goals and expectations.
+ Guests focused and target driven, with outstanding people skills.
+ Exceptional listening, learning, creative and communication skills.
+ Strong organizational and time management skills required.
+ Computer knowledge and proficiency required, i.e. Excel and Word.
+ Bachelor’s degree or 5 years of previous experience as an Assistant Director of F&B, Senior Manager or
+ Minimum 5 years of relevant and proven Food & Beverage management experience with strategic
business development within a restaurant and/or hotel brand.