Hotels - Food & Beverage Director La Bahia Resort & Spa

ABOUT US:

Nestled along the Pacific Coast, La Bahia Hotel & Spa celebrates its dramatic setting where the

tip of Monterey Bay touches Sana Cruz's coveted Main Beach. Steeped in the romantic beauty

of Spanish-Mediterranean architecture, locals and travelers alike will savor globally influenced

cuisine, cocktails and wellness rituals infused with the region's agricultural bounty and coast-

cultured Spirit.

SUMMARY: 

The ideal candidate for Director of Food & Beverage will be an inspirational leader with a

passion for crafting exceptional F&B programs, a talent for developing and training

others and thorough knowledge of industry trends.  This exciting role will be an integral part of

our Executive Leadership Team, reporting to the General Manager, and responsible for

directing and overseeing all activities of the F&B department while embracing La Bahia and

Spa’s luxury service standards (inspired by Forbes) and unique experiences throughout the

hotel to include  

• High Tide will take center stage as La Bahia’s signature destination restaurant, a Pacific Rim-inspired concept. Using its location perched on the Pacific Ocean as its primary inspiration, High Tide will unveil a singular culinary experience marrying artistry and craftsmanship with local ingredients to tell the story of cultural cuisine across the Pacific
• Low Tide Bar & Grill welcomes guests with a vibrant and convivial atmosphere, offering craft cocktails, live music and contemporary flavors
• Pearl, the elegant London-inspired champagne bar, will provide an elevated imbibing experience with personalized libations, creative mixologists and a robust catalog of wines, champagnes and spirits
• Gracing the edge of the oceanfront pool sanctuary, guests will find Plunge, an urban oasis serving up classic cocktails and poolside bites
• Private Dining
• The Club at La Bahia Hotel & Spa serving our private Members in the Club House as well as on the Main Beach in front of the hotel
• Banquet and Catering in our 13,000 square feet indoor and outdoor space, hosting meetings, retreats and celebrations of all sizes

RESPONSIBILITIES AND JOB DUTIES:

• Responsible for the ongoing F&B operations, as well as refining, updating, and creating training and development tools to elevate the operating standards, practices, and F&B guest experience for the hotel
• Able to accurately and effectively articulate or present information to all stakeholders, including General Manager and Ownership, on areas of success or needs for improvement within the F&B Department and the hotel
• Develop and executes the business, selling strategies and menu descriptions in cooperation with the Executive Chef
• Oversee a creative and locally inspired beverage program to include local wineries and breweries
• Inspire, coach, train, and develop the F&B hosts
• Maintain a work environment that encourages teamwork and nurtures open communication, positive problem solving, growth and development, recognition and respect
• Control labor through efficient planning, budgeting and maintaining staffing guidelines
• Control expenses through strategic purchasing decisions and inventory control
• Focus on creative cost control and revenue generating solutions
• Ensure that sanitation standards as set forth by the management, local, state and federal regulations are met
• Operate within compliance for cleanliness and organization of all F&B areas
• Effectively utilize systems such as Simphony and OpenTable as revenue management tools to maximize F&B profitability

• Report monthly inventory and subpar levels to the General Manager and Cluster Director of Finance
• Establish and maintain policies and procedures for the F&B Department in conjunction with the luxury culture and policies of the hotel
• Continuously develop and implement programs or strategies to aid in our ability to stay relevant in an ever-changing industry
• Work in tandem with Director of Sales and Marketing and Executive Chef to elevate the experience in banquet events and support the Sales team to drive and grow banquet and Catering segment
• Responsible for the development and effective implementation of all Standard Operating Procedures (SOP’s) and training tools for the F&B outlets
• Responsible for the overall execution and development of programs for the F&B team
• Must establish goals and objectives for the F&B leaders and direct reports, and must appropriately manage performance through effective open communication, development, training, coaching, counseling, guidance, or disciplinary action whichever is most appropriate.
• Perform or appropriately delegate administrative duties related to staffing/scheduling, POS system, daily reporting, cash handling, budget management and competitive surveying to direct management team
• Must maintain and ensure payroll and service charge distribution is accurately managed and submitted on time to the Accounting team
• Attends hotel staff meetings and coordinates with other department heads to ensure smooth operation
• Stays current on local restaurant trends and communicates relevant information effectively to the team
• All other duties as assigned and within scope of executive leadership management

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• (5) years or more minimum experience as Director of Food & Beverage in a luxury hotel and/or resort overseeing multiple F&B outlets OR a minimum of (10) years or more minimum experience as a Food & Beverage Manager and/or Assistant Director of Food and Beverage in a luxury hotel/or resort overseeing multiple F&B outlets
• Luxury resort experience preferred
• Hotel opening experience a plus
• Dynamic and entrepreneurial - able to lead a team to success by leading by example
• Undergraduate degree
• Knowledge of local and state laws and regulations as it relates to food and alcoholic beverages, ensuring staff have been trained in responsible alcohol service (i.e. TIPS)
• Knowledge of luxury F&B service standards (Forbes 5 Star, AAA 5 Diamond), understanding of labor and F&B cost control, maintenance, merchandising, and accounting
• Must possess excellent Beverage knowledge
• Strong leadership skills; a natural motivator
• Strong management reporting skills.
• Strong business acumen.
• Strong Communication Skills (written, verbal and formal presentation style)
• Strong problem-solving skills
• Effective decision-making skills
• Effective conflict management skills
• Ability to influence others
• Strong organizational skills

SUPERVISORY RESPONSIBILITIES:

Manages the F&B manager and leaders, including setting the schedules. Is responsible for the overall direction, coordination and evaluation of all F&B outlets.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.