Summary

The ideal Vice President of Food & Beverage candidate is responsible for ensuring the food and beverage operations are delivering a consistent, high level of luxury service and food quality. Our dining is a sought-after and unparalleled experience for members and guests. This position will develop strategic food and beverage goals and translate them into tactical plans, as well as provide daily leadership to ensure goals are attained. The Vice President Food & Beverage will maximize revenues and profits while maintaining the high level and quality and integrity of our food & beverage selection.

Essential Functions

Job duties include, although are not limited to:

• Ensure maximization of food and beverage revenues and profits and guest satisfaction to meet strategic business plans in alignment with property goals.
• Implement programs and promotions focused on maximizing revenues in the operations. Implement comprehensive purchasing contracts that provide a quality product at the best possible price.
• Constantly monitor food and beverage operations for maximum sales growth and profit potential while maintaining guest satisfaction.
• Directs the development and monitoring of financial budgets, sales, and marketing strategies, and operations to produce both short-term and long-term profitability. Oversee the analysis of revenue reports, make necessary strategic changes to ensure maximum profitability and efficiency.
• Direct the division in enhancing and/or repositioning of food and beverage concepts. Assist to evaluate and potentially reposition the food and beverage concept through food format, restaurant design and marketing, and specific activities to build business as needed.
• Constantly monitor national and regional F&B trends to ensure food and beverage operations to lead the market against its primary competitors.
• Focus on food and beverage marketing and guest service delivery efforts that build the loyalty of existing customers while also attracting new ones. Work with the F&B team to develop distinctive or signature services and products that can provide a degree of separation from our competitors.
• Assist in the development of restaurant and menu concepts, as well as kitchen designs.
• Ensure the Food and Beverage Directors and their managers are properly trained to be trainers.
• Ensure the marketing and merchandising of our food and beverage outlets is occurring with an emphasis on delivering innovativeness and excitement to our guests.
• Drives results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Maintains occupational knowledge and skills by conducting research, attending seminars, educational workshops, classes, and conferences.
• Directs the budget management for the department. Ensures budget is complete, accurate, and in line with property goals.
• Select, train, develop, organize, and motivate a highly qualified and effective team, capable of providing optimum staff support for the organization. The development includes technical abilities as well as leadership and interpersonal skills.
• Perform other duties as assigned to support the efficient operation of the department.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.

Internal Relationships

Reports to President & Chief Executive Officer

External Relationships

Has regular contact with restaurant guests and members as well as vendors & consultants.

Qualifications and Education/Experience Requirements

Bachelor's degree in Hotel/Restaurant Management, Business Administration, or a related field is required.

• Minimum of twelve (12) years of experience in luxury multi-outlet restaurant group, hotel industry is required.
• Minimum of eight (8) years supervisory experience required.
• Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of degree requirement.
• Experience in large-scale operations.
• Must be culturally competent and effective in a multi-cultural environment.
• Effective at presenting information and responding to questions and/or concerns from management, staff, customers, public groups, regulatory agencies, and/or the Business Committee.
• Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high-performing team and implementing new systems, policies, and procedures strongly preferred
• Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team!
• Must exemplify the highest standards in honesty, integrity, humility and leadership

Physical Requirements

Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.