Providence Hospitality Partners is based in Denver, Colorado, and founded in 2002. We strive to operate hotels where every guest wants to stay, every associate wants to work, and every investor wants to own. We encourage and support each associate to achieve clearly defined objectives, and we pursue a proactive position to enhance the wellbeing in our communities. We provide a corporate culture that values teamwork, a strong work ethic, service to others, and personal balance.
SUMMARY: The Director of Food and Beverage manages and coordinates the operations and activities of the food and beverage department and staff to achieve customer satisfaction, quality service, and compliance with established procedures/policies.
DUTIES AND RESPONSIBILITIES:
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Ensures that the highest level of guest service is provided; controls food and beverage quality, presentation, and pricing
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Interfaces with executive chef to plan menus and pricing, review daily specials and 86’d items, and develop menu preparation and implementation
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Interfaces with front desk to review house count and arrivals/VIPs
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Ensures that all materials/equipment required for service are in place; rectifies any deficiencies
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Assists staff with job functions as needed to ensure optimum service to all guests
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Resolves all guest complaints related to food and beverage
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Assists with planning and implementation of marketing and promotional activities as needed
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Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment
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Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time
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Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure department remains current
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Ensures all kitchen and food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedure
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Maintains complete knowledge of and strictly abides by state liquor regulations
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Develops, implements, and monitors department budget; manages expenses within approved budget constraints
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Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices
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Prepares accurate and timely reports as required
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Hires, trains, supervises, motivates, and develops food and beverage staff; manages schedules and workflow
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Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations
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Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance
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Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions
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Performs other related duties as assigned by management
SUPERVISORY RESPONSIBILITIES:
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Directly supervises employees within the department(s)
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Indirectly supervises employees within the department(s)
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Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
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Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
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Effective organizational skills
QUALIFICATIONS:
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Knowledge of all health and safety regulations and procedures
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Proven leadership and business acumen skills
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Demonstrated proficiency in supervising and motivating subordinates
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Basic competence in subordinates’ duties and tasks
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Good judgement with the ability to make timely and sound decisions
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Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
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Commitment to excellence and high standards
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Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
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Acute attention to detail
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Strong organizational, problem-solving, and analytical skills
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Ability to manage priorities and workflow
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Excellent customer service skills
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Professional appearance and demeanor
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Ability to effectively communicate with people at all levels and from various backgrounds
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Bilingual skills a plus
EDUCATION AND EXPERIENCE:
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Bachelor’s degree or equivalent
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Two to four years of food and beverage related experience or equivalent
COMPETENCIES:
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Technical Skills-Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
- Visionary Leadership-Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.
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Change Management—Develops workable implementation plans; Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results
- Leadership-Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
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Managing People-Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills.
- Business Acumen-Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals.
- Diversity-Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.
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Ethics-Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
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Strategic Thinking-Develops strategies to achieve organizational goals; Understands organization's strengths & weaknesses; Analyzes market and competition; Identifies external threats and opportunities; Adapts strategy to changing conditions.
- Innovation-Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
- Continually required to stand, walk, bend, stoop, lift, and twist
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Frequently required to lift/push/carry items up to 25 lbs.
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Frequent exposure to extreme heat or cold and loud noise
SALARY: $64,000-64,890/yr
BENEFITS:
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Medical, Dental, and Vision Insurance
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Voluntary Short-Term and Long-Term Disability
- Company paid Basic Life and AD&D Insurance
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401(k) with Company match
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Paid Time Off and State required sick pay
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8 Paid Holidays
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Hotel discounts by brand
