One Haus Recruiting

Iconic Los Angeles Hotel is seeking a Director of Food and Beverage to join the leadership team. This hands-on position is responsible for overseeing the property’s restaurant and in room dining operations; maintaining product and service quality levels while maximizing profits; and hiring, training, and developing employees. Luxury experience required with a strong multi-unit background. Emphasis is on the day to day operations of the hotel restaurant and bar but complete oversight experience is required of this high profile setting.

Duties and Responsibilities:

• Responsible for ongoing operations, refining operating standards and practices as needed. ï‚·
• Responsible for leading the service culture and ensure all service standards are properly followed. ï‚·
• Hands on presence on the floor during service 
•  Ensures restaurant reservation book is efficiently optimized in order to maximize seatings and revenue ï‚·
• Responsible for the hiring, training and development of all front of house personnel 
•  Maintain communication with all hotel departments to ensure a best-in-class personalized guest experience ï‚·
• Work closely with the culinary team to monitor and take action to ensure food quality stays consistent ï‚·
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages and food safety and sanitation ï‚·
• Assures effective orientation and training of new staff and professional development activities for experienced staff are planned and implemented. 
• Responsible for the proper accounting and reconciliation of all F&B sales ï‚·
• Manages labor on a daily basis by adjusting staffing levels to business needs. ï‚·
• Effective and consistent monitoring of staff performance through reward and/or counseling ï‚·
• Establishes controls in operating expenses. ï‚·
• Works closely with payroll manager on payroll processing ï‚·
• Ensure par stock levels are maintained by closely monitoring inventory and usage ï‚·
• Develop and implement cost saving and profit enhancing measures. 

 Knowledge, Skills, and Attributes:

• Must possess effective communication skills with high command of the English language, oral and written 
• Must have excellent time management skills and high organizational skills 
• Must be a leader and motivator for his/her team 
• Must possess effective coaching, counseling, and training skills 
• Must have ability to perform job functions with attention to detail, speed and accuracy 
• Must be self-motivated with high energy level. 
• Must be service oriented with excellent customer service skills. 
•  Must be flexible and able to multi-task in a fast paced work environment 
• Must have working knowledge of Microsoft Office. 
•  Must be able to read, write, and understand the English language. - Must be able to exercise confidentiality and discretion. 
• Qualifications: B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, or related discipline 
• Experience: 5-7 years in a senior level hospitality position with management experience of high-volume restaurant operation