AHC + HOSPITALITY
Position: Vice President of Food & Beverage
The AHC+Hospitality Vice President of Food and Beverage is responsible for the alignment of F&B in the business development and product improvement processes. This includes all of the Restaurant, Culinary, Stewarding, Catering, Banquet Events, Convention Services and third party management accounts. This role, as a member of the AHC+Hospitality V.P. Council, provides strategic direction to operating hotels in the portfolio and is responsible for developing and executing initiatives and strategies for Food and Beverage, working collaboratively with Hotel Operations and Hotel & Restaurant Food and Beverage leadership within the company. The role is based in AHC + Hospitality Corporate Office in Grand Rapids, Michigan; reporting to the Vice President / Managing Director.
Salary range: up to $150,000 annually with additional bonus and additional income from managed third party agreements
Housing: Reduced monthly rent for company owned one-bedroom condominium (connected to the corporate office)
Operationalize Banquet, Restaurant and Bar Strategy
Talent magnet for and developer of a diverse F&B team
Influences and engages diverse owner groups
Laser focus on developing and advancing new Restaurant and Bar concepts
Consultant for design/concept changes in all existing hotels, resorts and restaurants. Trendsetter and futurist who can push Restaurant, Bar and Lounge innovation
Prior experience with convention hotels is preferred
Provide creative direction on banquet, restaurant design/new concepts, including menu, interior and theme designs for all new hotels, resorts and restaurants
Liaison with Design consultants, Technical service consultants, Design & Construction and Procurement teams for F&B operations.
Key Activities and Responsibilities:
Engage with ownership and the core teams for development projects as the F&B expert. Conduct site visits as required
In consultation with President, Vice President / Managing Director, Design and Construction, Capital Planning, Sourcing and Procurement, Portfolio Management and approved consultants, develop F&B concepts for all new projects and gain approval from Ownership
Provide ROI analysis and recommendation on the type of operating model which may include a AHC managed, Licensing, Consulting or a Lease. Provide guidance and input on legal agreements
Recommend consultants for market research, concept development, interior design, F&B branding, beverage, bar and kitchen design
Act as liaison between restaurant designers, Design and Construction and GM to ensure projects are delivered on time and on budget, troubleshooting escalated issues on the pre-opening critical path for F&B outlets
Participate in Restaurant and Bar Advisory Board for consultation on restaurant and bar concepts, operating models and partnerships
In consultation with the Vice President / Managing Director, determine F&B product grading for restaurants and bars and advise on prioritization of renovations
Provide consultation for hotels and drive F&B renovations and capital plans
Develop and maintain relationships with F&B vendors. Monitor purchases made at all properties, confirming negotiated prices are honored. Proactively renegotiate annual contracts for better financial results
Approve business plans and ROI models for all Restaurant and Bar renovations, and measure outcomes together with Area VP of Finance
Provide input on OS&E items for all F&B operations, renovations or new openings
Continually enhance and develop the F&B Platform by testing new products and services
By monitoring industry trends and guest feedback, drive innovations in F&B product with importance for the region or company i.e. F&B Systems, coffee and tea experience, product design
Good wine knowledge and expertise in developing wine lists and pairings. Level 1 or higher Sommelier certification is preferred
Direct and oversee the F&B financial success of all properties by taking ownership for the overall responsibility for revenue goals, managing expenses and controlling labor costs and guest satisfaction scores
Develop and execute F&B strategy and supporting strategies in partnership with Hotel Operations and regional leads. Communicate internally and externally with any regional differences required (supporting strategies e.g. F&B PR strategy, F&B Talent Recruitment and Training Strategies, F&B Technology strategy)
Represent Food and Beverage in cross-functional company initiatives; ensure regional alignment and representation
Provide strategic advice and action to assist F&B operations that are underperforming and who have been identified as opportunity operations, monitor results and make recommendations for greater achievements
Define role expectations and candidate specifications (by location) to enable the hotel/restaurant to recruit best-fit candidates for key F&B management roles including but not limited to F&B Director, Executive Chef, Pastry Chef and Restaurant GM. Participate in the successful onboarding of the new manager
In partnership with Vice President and Regional HR, develop F&B talent acquisition strategies in response to market gaps and new roles
Have a solid knowledge of and experience in the implementation of and managing an alcoholic beverage purchasing program
Oversee, maintain, and ensure compliance with the operations manual for F&B to include standard policies and procedures, F&B cost controls, training, operational controls, health department, sanitation, liquor laws compliance, F&B IT security and audit compliance, productivity and production
Conduct consistent and documented property inspections to gauge operational performance, cleanliness and adherence to hotel, brand, franchise and national regulations and requirements
Key Requirements, Qualifications and Competencies:
Bachelors or Master’s Degree in a relevant field or equivalent combination of education and work-related experience.
10 + years of progressive work related experience in food & beverage in similar senior roles Work experience in a Corporate or multi-unit environment preferred
Estimated travel for business purpose (30%)
Very flexible availability with unrestricted days and hours (based on business needs)
Complex project management skills and ability to manage multiple stakeholders
Experienced understanding of products and services offered within an F&B program of a hotel, including the pre-opening experience
Knowledge of Operations - IST systems; implementation and maintenance processes
Ability to develop people and teams
Ability to work in a matrix organization and fosters collaboration
Excellent communication (written and verbal) and interpersonal skills
Candidates must already hold work eligibility for the United States.
AHC + Hospitality is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf Opens a New Window.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate:
Is regularly required to stand, walk and run
Is required to use hands and fingers to handle or feel objects
Is required to frequently reach with hands and arms
Is regularly required to talk or hear; taste or smell
Is occasionally required to sit and stoop; kneel, crouch, or crawl
Must occasionally lift and/or move up to 25 pounds
Specific vision abilities required by this job include close vision, distance vision, and peripheral vision
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
The hotel functions 7 days a week, 24 hours a day. All employees, both management and hourly must realize this fact and be aware that at times it may be necessary to move an employee from their accustomed shift as business demands.