Vice President Of Food Beverage

GF Hotels & Resorts, based in Philadelphia, Pennsylvania, is a full‑service hospitality ownership and management company that, through its operating affiliates, works on behalf of a variety of individual owners, real‑estate funds, and institutional lenders. GF believes in the forward‑thinking spirit with a promise of integrity and an overall passion for hospitality. We are excited to hire a Vice President of Food & Beverage to support our growth. This is a remote role that will require travel. We do require this person to have hotel industry F&B leadership experience covering multiple brand families. Responsibilities Lead by example and demonstrate great values consistently. Provide FB leadership and direction to on‑property teams. Work closely with the above property leadership and the Executive team to identify, develop, and retain high‑performing associates. Assist on‑property leadership with identifying strengths and weaknesses of teams and individuals, providing direction, support, feedback, and coaching. Assist with oversight of career path options for FB teams. Coordinate with Executive Vice President, Operations, and partner with VP of Operations leadership to develop and activate a restaurant and bar structure and strategy that elevates the guest experience offered in our Hotels and Resorts. Collaborate with cross‑functional teams on property and in our corporate office, including design, marketing, sales, and development, to ensure alignment on objectives, priorities, and execution. Work closely with the Executive Vice President, Operations, to develop unique and distinctive culinary and beverage experiences. Lead the on‑property FB teams and provide direction and plans that align with broader GF Hotels and Resorts priorities. Lead a team of high‑performing on‑property leaders to develop superior guest experiences. Create a team environment that encourages creativity, innovation, accountability, and high standards. Drive operational excellence and the highest standards of culinary, service, programming, and bar operations. Work with technology partners to implement data‑led decision‑making in regard to business operations. Ensure standards are in place and systems are maintained to ensure appropriate and ongoing refinement of product and service. Provide executive guidance and coordination of restaurant concept, design, and program development to deliver distinctive, locally relevant, high‑performing restaurants and bars. Use market research and consumer insight data to influence programming and product development. Closely coordinate efforts with Association Boards, committees, corporate and VP leadership, and third‑party consultants. Create awareness and excitement for the restaurant and bar experiences that drive PR, content, and financial performance within our properties. Focus on content creation, recognition, and innovation to create distinction. Oversee FB third‑party partnership relationships and create a framework to support FB elevation through partners when appropriate. Support on‑property FB teams to maximize financial performance through top‑line revenue growth and expense control. Oversight of annual FB budget preparation and forecasting for each property in the company. Work closely with accounting teams to refine and evolve monthly financial reporting to allow continued improvement in our decision‑making processes. Look for opportunities to use technology to find efficiencies in service and labor expense and explore opportunities to leverage group purchasing volumes to decrease hard costs and improve operating margins through NPN. Have the ability to review and effectively communicate and discuss financial results with executive leadership. Conduct annual FB audits at specific outlets as identified by the Executive Vice President, Operations. The audits will include cleanliness, sanitation, purchasing review, and financials. Qualifications Seven or more years of related experience, preferably in multiple‑concept companies, with progressive roles of responsibility in a Culinary RD department. Experience creating and developing successful food and beverage concepts for hotel, resort, and restaurant outlets. Experience with major hotel brands such as Hilton, Marriott, and IHG. Experience managing and defining transformational strategies. Proficient in the Microsoft Office suite: Word, Excel, PowerPoint, and Outlook. Ability to manage innovation and change through multiple food and beverage channels. Strong understanding and application of managerial concepts and techniques in areas such as idea creation, employee development, coaching, cross‑team effectiveness, and project/resource management. Strong ability to manage multiple stakeholders with competing priorities. Leadership skills that manage a balance between creative innovation and operational feasibility. Knowledge of innovative design solutions with an ability to pull inspiration from a variety of input streams. Strong ability to manage and maintain oversight of department strategy, vision, innovation, and creative momentum. Strong analytical and oral communication skills; excellent interpersonal and leadership skills; able to collaborate effectively with others in a cross‑functional team. Experience in introducing and implementing innovative ideas; conception through final delivery. Ability to articulate new concepts clearly and in a compelling way. Ability to travel extensively. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Environment: This role is a remote position; the employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. #J-18808-Ljbffr