Director of Food and Beverage

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Provide restaurant guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets.

Some of Your Responsibilities Include:

• Achieve budgeted revenues and expenses and improve profitability related to the F+B department.
• Monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll.
• Increase level of guest happiness by delivery of an outstanding product and service
• Review financial transactions to ensure that expenditures are authorized and budgeted.
• Manage food costs and controlling inventory.
• Motivation
• Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.
• Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests.
• Provide direct oversight of the property-wide Banquet and Catering operations.
• Partner with the Sales Department to review all F+B minimums and selling guidelines.
• Collaborate with Director of Sales and Director of Catering on sales and marketing strategies.
• Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations.
• Review and approve all menus and pricing in restaurant outlets and banquet/catering.
• Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
• Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
• Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Follow all Health and Safety regulations.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.

What You Bring

• Bachelor's Degree in Hospitality/Restaurant Management or equivalent field is preferred.
• Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage.
• Food Handler and Alcohol Awareness Certifications (if applicable).
• Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required.
• Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management.
• Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity.
• Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance.
• Previous systems knowledge and experience with Aloha/Avero, Infogenesis, OpenTable, and ADP/eTime payroll or combination of these systems is required.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders.

Be Yourself. Lead Yourself. Make it Count.