Director of Food & Beverage

Director of Food & Beverage

The Chanler at Cliff Walk's Director of Food & Beverage is the ultimate journey curator for the guest dining experience. The Director of Food and Beverage will report directly to the Executive Chef and will be responsible for ensuring the staff provide the highest standards of service and guest satisfaction. The goal of the Director of Food and Beverage is to bring The Chanler at Cliff Walk's food & beverage vision, with an eye on overall customer experience, to fruition, while achieving revenue and profitability goals.

The Chanler, reimagined as a magnificent, stately manor residence, extends a warm welcome to guests as a peaceful enclave from bustling Newport, Rhode Island. Inviting guests to relish in the building's storied architecture, chic European dining options, and gracious hospitality.

Built-in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the current charm of a regal residence. As a double Forbes five-star property, the mansion draws admirers worldwide by authentically cultivating the guest experience with elegance and natural refinement.

Responsibilities

• Works with the management team to develop an operational strategy that is aligned with the hotel's business strategy and leads its execution. Works with the team to put sustainable work processes and systems in place that support the execution of the strategy.
• Responsible for establishing and maintaining divisional standards in order to achieve and maintain the "5-star" status.
• Actively be involved in forecasting business levels to ensure proper labor coverage as needed.
• Reviews reports and financial statements to determine divisional operations performance against budget. Works with direct reports to determine areas of concern and establish ways to improve the department's financial performance. Leads cost containment efforts within operations, including organizational restructuring when necessary.
• Ensures regular, on-going communication (e.g., pre-shift briefings, staff meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results and models desired service behaviors in all interactions with guests and internal guests.
• Compare sales against par levels as established by the Executive Chef to ensure that correct purchasing controls are being exercised on a weekly basis.
• Continued cross-training for staff members to eliminate additional superfluous hours if possible.
• Oversee and make recommendations for equipment purchases, monitor equipment repairs, and ensure equipment is operating correctly or that it is repaired in a safe, timely manner.
• Regularly monitor guest feedback & conduct one-on-ones with staff members to determine that they have the correct tools in proper working order to execute their jobs
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance; coaches the team by providing specific feedback to improve performance. Conducts annual performance appraisal with direct reports according to standard Human Resource guidelines.
• Support the hotel philosophy concerning, but not limited to, training, hiring, and employee relations.
• Assist in developing, maintaining, and inventorying the cellar and all other beverages, including maintaining the Wine Spectator Best of Award of Excellence wine cellar
• Train service team members on wine, wine appreciation & appropriate wine pairings
• Ensure that Wine & all beverage purchases are at the appropriate Cost of Goods and priced correctly on the menu
• Assist and develop creative beverage programs that are trendy and profitable
• Conduct regular department walkthroughs and random inspections/service audits to ensure quality and consistency.
• meetings as necessary, teaching and coaching staff on a daily basis.
• Ensures all aspects of work & food handling adhere to all safety and sanitation procedures in accordance with Rhode Island State Health Codes and HACCP plans
• Monitor cleaning and maintenance of all service equipment according to sanitation guidelines.
• Inform and or call in any discrepancies of equipment that is not in proper working order to maintain health codes.
• Exercises empowerment to take corrective action if noticing something that does not adhere to set criteria as established by The Chanler, Forbes and AAA Criteria.
• Displays a "Guest First" attitude & conducts themselves accordingly.
• Oversee the planning and execution of special events, banquets, and private functions
• All other duties as required.

Required Qualifications

• Bachelor's degree in Hospitality Management or related field
• Must have previous Forbes 5 Star experience
• Minimum of 5 years of progressive leadership experience in food and beverage management, in a luxury hotel or resort setting
• Strong financial acumen with a proven track record of achieving revenue and profit targets
• Excellent interpersonal and communication skills
• Creative and innovative mindset with a passion for culinary excellence
• Knowledge of industry trends, regulations, and best practices
• Ability to work flexible hours, including evenings, weekends, and holidays
• Must be able to lift 25 pounds at times.
• Proficient with Microsoft Office Suite or related software.
• Proficiency with or the ability to quickly learn the organization's payroll and talent management systems.