Director of Food & Drink Experiences

Description

Salary Range - $120,000 - $135,000

Astra Hotel Seattle is seeking an entrepreneurial driven individual with a passion for the food and beverage industry. The ideal candidate will have knowledge in operating independent restaurants focused on providing intimate, locally driven guest experiences.

JOB OVERVIEW

This position oversees the complete operation of the Food and Beverage Department. This includes Otium Grill and Greens, Ladro Café, ALTITUDE Sky Lounge, Banquets and Catering operations, and Culinary operations. Ensure that the quality of food, beverage, and service is consistent with company and brand guidelines. Ensure the profitability of the Food and Beverage Department. Responsible to enforce all hotel policies including, but not limited to employee appearance, attendance and punctuality, service standards and completion of job duties.

BENEFITS:

• Medical (Anthem)
• Dental (Aetna)
• Vision (VSP) and Life (The Hartford)
• Voluntary Benefits including Accidental, Critical Illness, Hospital Indemnity, Supplemental Life (The Hartford)
• Accidental Death & Dismemberment Insurance
• Voluntary Short & Long-Term Disability
• 401K Retirement Benefits with 4% match and immediate 100% vesting (Transamerica)
• Vacation and Sick Pay (Seattle PSST)
• Wellness Works Program
• $10 meal credit / per day worked
• Education Assistance Program
• Commuter – 40% subsidized
• Room Discounts with any Marriott Brand Hotel (31 different brand globally)
• Additional Room Discounts for select hotels within portfolio
• Two pairs of slip resistant shoes a year
• Uniforms/Dry Cleaning

JOB DUTIES:

RESTAURANT, BEVERAGE, BANQUET AND CULINARY OPERATIONS

• Driving revenue across all outlets, through operation excellence and space activation
• Responsible for the organization of the liquor room and beer/wine cooler.
• Maintain inventories and cost controls
• Enforce policies regarding these areas including liquor requisitions.
• Responsible for the liquor par levels in beverage areas.
• Ensuring beverage staff members follow proper procedures for ordering, pouring, and cashiering..
• Responsible for holiday programming and special event creation
• Responsible for monthly beverage inventory.
• Set up and monitor regular contests and promotions.
• Implementation of special promotions.
• Conduct inspections of work areas regularly and address items that need attention.

STAFF MANAGEMENT

• Ensure F&B Leaders are managing their departments to operational excellence.
• F&B department is properly engaged with, and working with the other departments in the hotel.
• Be prepared for each daily activity and review any variations with management and staff.
• Communicate daily with department managers and MOD to assure consistency and pass on pertinent information.
• Consistently monitor the performance of associates on an on-going basis and provide feedback.
• Reward, discipline and document associate performance and provide timely counseling. Address associate complaints and resolve problems.
• Develop the managers and leaders of the department.
• Supervise the staff and handle any associate situation.
• Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff.
• Select qualified, goal and service oriented individuals and develop these individuals with clear guidelines to associates.
• Ensure staff is properly groomed and uniformed at all times.
• Ensure work area cleanliness is maintained at all times. Issue daily and weekly cleaning assignments to include side work duties.
• Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• Maintain close control and inventory of uniforms, supplies, and equipment.
• Conduct frequent hospitality audits to ensure the staff are conducting themselves in the manner appropriate for the department.
• Ensure service standards are in place.
• Prepare and submit accident or injury reports when needed.
• Be a team player and encourage the teamwork attitude among staff.
• Ensure all guests who experience a problem receive an appropriate response, any promised compensation is delivered, and an appropriate follow up in a timely and professional manner.
• Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws.
• Prepare payroll as required.
• Promote open channels of communication between all hotel departments.

Training

• Ensure all associates are safety conscious and trained in safe work practices.
• Have a thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.
• Implement proper training program and control the training of the staff to top efficiency and in accordance with Marriott standards and Stanford policies.
• Facilitate new hire training.
• Facilitate departmental training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates.

ADMINISTRATIVE

• Accountable for the financial performance of the department.
• Prepare and control hotel budget for the department.
• Prepare monthly forecasts for the department.
• Monitor departmental, payroll and supply expenses in accordance with budgetary goals.
• Holds department meetings and attends inter-departmental meetings.
• Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction.
• Route associate commendations received from guests to the person responsible for assembling the daily packet.
• Notify management of any pertinent information related to shift activities.
• Determine the requirements for and the follow up on special groups, VIPs, etc.
• Follow Manager’s instructions and completes other duties as directed or assigned.

EDUCATION/EXPERIENCE

• Must have 3-5 years Assistant Director of F&B or Director of Outlets experience
• Bar and/or craft cocktail experience, preferably in a high volume scenario
• Previous experience managing multiple teams and/or divisions
• Previous Marriott brand experience preferred.
• ServeSafe Certification required
• TIPS certification required (Astra will provide Training)
• Birchstreet experience preferred
• Bachelor’s degree preferred or equivalent combination of education and experience.

Astra Seattle is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please call (206) 348-3125 or email Deanne Shawley at deanne.shawley@astrahotelseattle.com to let us know the nature of your request.