Set in the heart of forward-looking Silicon Valley, the Menlo Tavern celebrates the past thinkers, dreamers and doers who conspired together over delicious food and drink. Our menu features a balanced selection of hearty and lighter fare, inspired by elevated American dishes and California's seasonal approach to food.

We are seeking a Director of Food & Beverage to join our outstanding Food & Beverage team.

The Director of Food & Beverage is responsible to oversee the daily operation of the Food & Beverage division in accordance with the established standard operating procedures, hotel policies, annual business plan and annual budget. All Food & Beverage outlets to be managed consistently utilizing established personnel, policies, standard operating procedures and annual budget guidelines. Ensures operating objectives, operational goals and financial results are achieved through daily direction and monitoring of direct report's performance. Ensures direct reports are developing staff to consistently maintain a four-star level of product and service. Monitors and responds to guest service issues promptly. Ensures quality of all service delivery is consistent and at the highest levels. The Director of Food & Beverage represents the hotel in a manner that enhances the reputation of the hotel within the food and beverage service realm, the local community, and the industry. Reports to, and meets regularly with, the Director of Operations regarding performance objectives for the position.

• Executes the business plan for the division with minimal supervision to ensure the highest level of customer satisfaction is guaranteed to every transient or group guest. Results are measured objectively by guest service survey metrics. Ensures service standards are accomplished consistently through the adherence of the Standard Operating Procedures, Service Standards and the Associate Guidebook. Maximizes the profitability of the division through best use of revenues throughout the operation, pursuing new sources of revenue and operating most efficiently. All financial determinations to support the long-term objective of providing quality service and maintaining an exceptional facility in "like new" condition.
• Maximizes profitability through intelligent revenue management and effective cost controls. Monitors and addresses cost control issues according to the annual business plan and budget as relates to labor and product expenses within the F&B division. Completes projections and variances as required. Supervises and controls inventory and purchasing program adhering to all accounting and best practice protocols. Oversees beverage control and inventory. Reviews Banquet Event Orders (BEO's) to ensure correct pricing and all policies. Ensures menus for Menlo Tavern, In-Room Dining and Banquets are up to date with respect to product and pricing. A six-month review is to occur for each. Initiates and takes action on ideas relating to guest service, promotions, and menu pricing.
• Performs daily routine and weekly walk through of the outlets and banquet areas, focusing in on cleanliness, service, associate presentation and organization. Ensures all areas are maintained in a clean and "like new" condition with daily monitoring to ensure compliance. Initiates work orders as needed. Responsible for ensuring the overall appearance of the outlets, public service areas, interior and exterior meeting room space are kept to our Service Standards.
• Guides the performance of direct reports to ensure the efficiencies of their respective positions are met. Provides leadership, mentorship, and motivation to the entire team. Ensures departmental standard operating procedures are updated, utilized and followed. Conducts weekly departmental meetings with all direct reports; sets agendas and assigns and monitors action task lists. Focuses direct reports quality work and service standards. Conducts regular comprehensive training and timely evaluations.
• Facilitates clear communication with hotel guests, hotel management, associates and outside vendors and contractors. Responds to service issues and guest issues as needed in an expeditious and professional manner and within 48 hours. Works through direct reports as is expedient to effectively resolve issues and address negative guest service trends promptly and according to hotel best practices and standards. Holds direct reports accountable to Guest Recovery before the guest departs.
• Works cooperatively with the Director of Sales & Marketing, the Reservations and Front Office teams regarding outlet and banquets knowledge and salesmanship of services, specials and promotions. Responsible for executing the hotel's branding and marketing program as it relates to the Food & Beverage Division. Ensures all affected direct reports and other hotel Department Heads are prepared with appropriate education and are held accountable as it relates to its implementation.
• Works cooperatively with the Culinary team to develop creative and desirable food and wine menus. Schedule menu changes on a quarterly basis for complete review and revisions as needed. Compliment the menus with daily food and beverage specials as needed.
• Maintains a cooperative and professional work relationship with all auxiliary hotel operations that have an impact on the food and beverage operation: maintenance, housekeeping, accounting, reservations, front desk, purchasing, etc.
• Ensures accounting policies and procedures are followed consistently. This includes all planning and controls (i.e., payroll, cash management, inventories, P.O. procedures, allowances and promo accounts). Responds to problems immediately, in conjunction with the Controller and/or Paymaster. Involved with the annual business plan development and budget preparation.
• Ensures personnel policies and procedures are followed consistently. This includes recruiting, hiring, performance evaluations, and trainings. Listens to, and effectively resolves, associate concerns in an expeditious and professional manner according to hotel and departmental standards and best practices such as those communicated via the hotel's Associate Guidebook. Serves to maintain an Issue-Free Workplace. Consults with the People & Culture department as needed.
• Represents the Food & Beverage division at pre-con meetings, post-con meetings, and department head meetings. Represents the hotel as necessary or directed.
• Communicates accurate information throughout the hotel to ensure all on a need-to-know basis are appropriately informed in a timely manner.
• Works cooperatively and in coordination with all other hotel departments, the Woodside Hospitality Group leadership team, and third-parties to deliver exceptional guest service.
• Observes all safety protocols and holds others accountable to hotel and departmental safety standards and procedures.
• Completes all other duties and special projects as assigned.

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all associates are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the facility.

SUPERVISORY RESPONSIBILITIES

This position manages direct reports within the department. Accordingly, they maintain the authority, with the approval of DOFB, to hire, transfer, suspend, lay-off, recall, promote, discharge, assign, reward or discipline according to hotel guidelines and departmental policies and procedures.

ENVIRONMENT

This position operates in varied environments, which may include an office, other Woodside Hospitality Group facilities, and various modes of transportation. They will routinely use standard office equipment such as computers, phones, photocopiers, and filing cabinets.

TRAVEL

This position travels periodically to destinations within the Woodside Hospitality Group portfolio. Consequently, some overnight travel may be expected. Please review the hotel's reimbursement and travel policies for details.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Knowledge of the Food & Beverage industry, current market trends and economic factors.
• Ability to develop strategies to achieve organizational goals.
• Able to read, listen and communicate effectively in English, both verbally and in writing.
• Ability to read, analyze, and interpret general business periodicals, professional food and beverage journals, technical procedures, or governmental regulations.
• Ability to write Food & Beverage reports, business correspondences and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, customers, and the general public.
• Ability to access, understand and accurately input information using a moderately complex computer system.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions percentages and sales volume.
• The ability to effectively deal with employees and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Meets legal age requirements for the position.
• Working knowledge of MS Office programs, such as Excel, Word, and Outlook is necessary. Working knowledge of Micros and Open Table is required. Experience with beverage inventory control programs and their software implementations is highly desirable.

WORK ENVIRONMENT

This position operates throughout the hotel, which has various environments; some of which may be noisy and/or chaotic at times. The position will routinely use standard office equipment such as computers, phones, photocopiers, and filing cabinets.

EDUCATION/EXPERIENCE

Bachelor's degree (B. A.) or equivalent; or three to five years related experience and/or training; or equivalent combination of education and experience. Previous Food and Beverage management experience is required.

CERTIFICATES AND LICENSES

CPR/First Aid Certified is required. RBS Certification is required. Valid California Driver License is required. Servsafe certification is required.

PHYSICAL DEMANDS

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; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The associate frequently is required to stoop, kneel, crouch, or crawl and taste or smell. The associate is occasionally required to sit. The associate must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

WORK ENVIRONMENT

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.

While performing the duties of this job, the associate is frequently exposed to outside weather conditions and extreme cold. The associate is occasionally exposed to moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicalsThe noise level in the work environment is usually moderate.

This position operates in a hectic food and beverage environment that may be noisy and routinely uses standard coffee and drink preparation equipment such as mixers, coffee-makers and espresso machines and general office equipment such as computers, phones, photocopiers, and filing cabinets. The noise level in the work environment varies from usually moderate to loud. The banquet, restaurant and bar areas may become crowded. .At times may be required to work outdoors in various temperatures. Frequently enter the kitchen/s and maneuver in the kitchen as well as in and around restaurant and banquet tables and seating.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available.)

PAY RANGE

The salary range for this position is $100,000 to $106,000 This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education.