Director of Food and Beverage

Description

La Posada Hotel is seeking an experienced and innovative Director of Food and Beverage to lead and elevate the dining experiences across our property. This role is responsible for overseeing all food and beverage operations, including restaurants, bars, catering, and special events, while ensuring exceptional quality, guest satisfaction, and financial performance. If you are a visionary leader with a passion for culinary excellence and a proven track record in food and beverage management, this is your opportunity to make an impact.

Where You Can Make an Impact:

• Provide strategic leadership for all food and beverage operations, ensuring alignment with company goals and brand standards.
• Develop and implement innovative menus and beverage offerings in collaboration with culinary and bar teams.
• Monitor guest satisfaction and feedback to continuously improve dining experiences and service quality.
• Oversee recruitment, training, and development of food and beverage team members, fostering a culture of excellence and teamwork.
• Manage budgets, forecasts, and financial reports to achieve revenue and profitability targets while controlling costs.
• Collaborate with event planners and catering teams to deliver seamless and memorable special events.
• Ensure compliance with health, safety, and food handling regulations across all outlets.
• Analyze market trends and competitor offerings to maintain a competitive edge in food and beverage services.
• Implement and monitor service standards to ensure consistency and exceptional guest experiences.
• Work closely with other departments to align food and beverage operations with overall property objectives.

Requirements

Education/Formal Training:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.

Experience:

• Minimum of 5 years of food and beverage leadership experience, preferably in a luxury or high-volume setting.

Knowledge/Skills:

• Strong understanding of food and beverage operations, including menu development, inventory management, and service standards.
• Proven ability to lead and inspire diverse teams, driving performance and fostering a positive work environment.
• Exceptional organizational and time-management skills to handle multiple priorities effectively.
• Advanced financial acumen with experience in budgeting, forecasting, and cost control.
• Excellent communication and interpersonal skills to build rapport with guests, staff, and stakeholders.
• Knowledge of current food and beverage trends and ability to implement innovative concepts.
• Proficiency in point-of-sale systems and Microsoft Office Suite.
• Flexibility to work evenings, weekends, and holidays as required.