Director, Food & Beverage

Accor Hotels
US - Nebraska - Lincoln
November 11, 2024

Company Description
Join us at Accor, where life pulses with passion!
As a pioneering in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition:
to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart , Join us and become a Heartist .

Rate of Pay:
$160,000-$175,000 per annum
If creating memories and being part of an exceptional guest experience appeals to you, perhaps you would be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C.
Reporting to the Hotel Manager, the Food & Beverage Director is responsible for the overall operation and success of all Food & Beverage outlets including:
Juniper Restaurant, the Lobby Lounge, Courtyard bar, In Room Dining, Main-Banquet-Pastry Kitchens, Banquets and Stewarding.
RESPONSIBILITIES:

Leads and coaches the Juniper, Lobby Lounge, Courtyard bar, In Room Dining, Kitchen, Banquets and Stewarding teams, in providing exceptional guest service, employee satisfaction and profitability.
Re-concept the Juniper restaurant.
Oversees the preparation and coordination of the annual F & B budget.
Responsible for the P&L and Budget of the F&B Division.
Ensures a clean and SAFE working environment, with continual emphasis on promoting employee health and safety.
Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests.
Constantly seeking out creative ways to improve service and overall F&B revenues and profitability.
Develops, manages and sources Capital plan for the F & B division.
Analyzes the food and beverage operations, makes and implements recommendations regarding new proposals to increase sales, cost controls, and increase productivity and guest satisfaction.
Develops menus, promotions, wine lists, specification, service delivery and standards for all food & beverage operation.
Actively develops and participates in the merchandising and marketing of all food and beverage personnel including staff planning, hiring, scheduling, training and personal development.
Ensures the ongoing professional development, growth, and satisfaction of all team members.
Ensure the implementation and compliance of minimum standards as outlined in the Fairmont Food and Beverage Core Standards.
Oversees the training and development of all leaders and colleagues ensuring that they are informed regarding responsible service of alcohol and adherence to hotel and Company policies.
Actively participates and ensures strong departmental representation on other hotel committees and activities.
Attend monthly departmental meetings to promote effective communication and to discuss goals, development, action plans for hotel and departmental initiatives as well as budget and monthly financial forecasting and reviews.
Schedule and execute monthly F&B Leadership meetings.
Creates, maintains and encourages excellent public and employee relations.
Is a dynamic member of the Executive Committee and participates actively in forecasting, Department Head, departmental and various other committee meetings on a regular basis.

Qualifications
5-7 years experience in all areas of hotel and Food and Beverage operations.
Minimum 2-3 years successful management experience essential.
Strong culinary knowledge/interest an asset.
Degree or Diploma in Hotel Administration from a recognized University/College is an asset.
Must be a creative and effective leader and a team player possessing a high degree of professionalism, human resources, communication, interpersonal and administrative skills, ambition, drive and energy.
Excellent interpersonal & communication skills both written and verbal, Analytical and detail-oriented.
Must be computer literate in MS Office programs, E-mail.
Strong financial and cost control knowledge and applications mandatory.
Passion for guest service.
Creative and innovative.

Additional Information
Visa Requirements:
Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.
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Read the full job description and apply online on the recuiter's web-site

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