Director of Food and Beverage

Sunnyvale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $125,000.00 - $165,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

bonus eligibility

Employee Discounts

Professional development opportunities

Job Description

Rosewood Sand Hill is a distinguished luxury hotel located in Menlo Park, California, within the heart of Silicon Valley. Established in 2009, this exceptional property spans 16 acres of meticulously maintained grounds, featuring historic California ranch-style architecture complemented by fragrant gardens and breathtaking views of the Santa Cruz Mountains. The hotel offers a serene retreat for executives, entrepreneurs, local residents, and tourists alike, ensuring a unique and memorable experience for all its guests. Recognized as a five-star rated destination, Rosewood Sand Hill boasts 121 guest rooms designed to provide both comfort and rejuvenation with resort-quality amenities and superior service. Guests... Show More

Job Requirements

Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property
college degree or equivalent work experience
must be able to perform job functions with attention to detail, speed and accuracy
prioritize, organize and follow-up
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand a guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
prior heavy exposure to banquets, room service and dining room operations
thorough knowledge of first class food and beverage operations
thorough knowledge of imported and domestic wines
thorough knowledge of budgeting
ability to plan, implement and design operating standards and procedures
ability to effectuate quality and quantity control standards
ability to understand a financial statement and react to it
ability to establish annual objectives for the division and each management member of the team
ability to be resourceful, creative and maintain flexibility
ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
ability to add and subtract three digit numbers
ability to perform mathematical operations with various units of measure
ability to access, input, analyze and retrieve information from computers
ability to maintain excellent relations with staff
ability to accept responsibility for actions of others
ability to manage by example
exceptional oral communication skills
ability to converse calmly with irate guests, superiors and subordinates
ability to focus and maintain attention despite frequent stressful or emergency interruptions
ability to memorize and quickly retrieve dates, names, times and other data
ability to work and complete assignments on time despite frequent interruptions
ability to participate and lead departmental and hotel-wide meetings
required to speak, read and write English, with fluency in other languages preferred
must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers
none required for licenses and certifications

Job Qualifications

Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property
college degree or equivalent work experience
must be able to perform job functions with attention to detail, speed and accuracy
prioritize, organize and follow-up
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand a guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
prior heavy exposure to banquets, room service and dining room operations
thorough knowledge of first class food and beverage operations
thorough knowledge of imported and domestic wines
thorough knowledge of budgeting
ability to plan, implement and design operating standards and procedures
ability to effectuate quality and quantity control standards
ability to understand a financial statement and react to it
ability to establish annual objectives for the division and each management member of the team
ability to be resourceful, creative and maintain flexibility
ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
ability to add and subtract three digit numbers
ability to perform mathematical operations with various units of measure
ability to access, input, analyze and retrieve information from computers
ability to maintain excellent relations with staff
ability to accept responsibility for actions of others
ability to manage by example
exceptional oral communication skills
ability to converse calmly with irate guests, superiors and subordinates
ability to focus and maintain attention despite frequent stressful or emergency interruptions
ability to memorize and quickly retrieve dates, names, times and other data
ability to work and complete assignments on time despite frequent interruptions
ability to participate and lead departmental and hotel-wide meetings
required to speak, read and write English, with fluency in other languages preferred

Job Duties

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
ensure that standards are maintained at a superior level on a daily basis
oversee all food and beverage outlets
design and develop division policies and operating budget including staffing, forecasts and payroll costs
prepare, implement and maintain division standards and control objectives
participate in establishment of a marketing and public relations plan for food and beverage
monitor productivity guidelines for all food and beverage departments and maximize profits
establish and implement annual objectives for food and beverage department
prepare and maintain operating budget
select and supervise food and beverage department heads
ensure that required operating licenses and permits are displayed as required by law
serve as member of Executive Team
work closely with all Executive Team members in supporting and achieving the hotel’s goals and objectives
support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action
act as Manager on Duty
participate in quality control activities
work closely with General Manager and Assistant General Manager in supporting and achieving the hotel’s goals and objectives
implement and maintain spirit of hotel’s mission
ensure the food and beverage department operates based on the departmental mission statement
interact in courteous and professional manner with all guests, staff and community members
respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties
apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks
attend divisional and general meetings
supervise, direct, coordinate, influence and persuade staff in order to maintain service standards of hotel
interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints
interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form
perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure
maintain clean and safe work area
all other duties as required

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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