Director of Food & Beverage Outlets

Sofitel - Philadelphia - Philadelphia, PA (30+ days ago)4.1


Qualified candidate should have at least 3 years of progressive management experience in a luxury, high volume, multi-outlet hotel environment. Must have strong leadership skills, exceptional attention to detail with the ability to effectively communication to all levels of the organization. Must be able to work a flexible schedule, which would include weekends and holidays. The Sofitel - Philadelphia is a AAA rated 4-diamond, luxury hotel located in the Rittenhouse Square section of center city Philadelphia. With 306 beautifully appointed guestrooms, inclusive of 68 junior suites and 1 Presidential Suite, 16,000 square feet of meeting space, Chez Colette, our Brasserie-style restaurant, Liberté, our newly renovated urban, chic lounge, fitness center, and business center, the hotel has been rated Number 1 by TripAdvisor in Philadelphia.

The Director of Food & Beverage Outlets will direct and coordinate the management-related activities of the hotels three food and beverage outlets: Chez Colette, Liberté and Room Service. Candidate will be responsible for suggesting new menus and establishing policies and procedures for delivery of superior food and beverage product/service which exceed the guest expectations; Qualified candidate will be responsible for:

Enforcing all policies and procedures developed and ensuring that all Sofitel and AAA standards are adhered to by the team. Will train, appraise, coach, counsel and discipline staff, as required.

Will evaluate individual employee performance, determine areas in need of improvement or requirements for advancement, establish goals, objectives and training needs required to achieve same

Manages inventory control and pricing of all food and beverage menus

Communicates daily with assistant managers to obtain/provide current information regarding daily activities/functions and upcoming events

Approves indicated Food and Beverage Outlets purchase requisitions to ensure operational costs are kept within forecasted budgetary guidelines

Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities

Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments

Ensures guest satisfaction and implements processes to achieve quality goals

Partners with Executive Chef and Director of Engineering to ensure all HACCP requirements are met

Conducts frequent inspection/analysis/critique of indicated hotel food and beverage outlet operations

Coordinates the activities of indicated property level Food and Beverage Outlets activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division

Works with upper level management to: analyze current business and industry trends, project future expectations and needs and develop long term budgets and capitol improvement plans for the restaurants within the hotel

Evaluates changes in guest needs, hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance