Director of Food & Beverage | Lead Food & Drink EnthusiastCanopy by Hilton Harbor PointBaltimore, MD
A property of: Donohoe Hospitality Services
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Job Description

Cindy Lou's Fish House

located at Canopy by Hilton Baltimore | Harbor Point Hotel

is looking for bright talent to model Hilton's vision: \u0022To fill the earth with the light and warmth of hospitality.\u0022

DIRECTOR OF FOOD & BEVERAGE | LEAD FOOD & DRINK ENTHUSIAST

Position Summary:

To manage and supervise all aspects of the food and beverage operation of the hotel which includes complimentary services, restaurant, in room dining and banquets to ensure success in the areas of finances, cost control, guest satisfaction and employee satisfaction are achieved.

Essential Functions:
  1. Supervise and manage the daily operations of the food and beverage department.
  2. Ensure that the level of quality and presentation are being met according to standards on a daily basis.
  3. Personally respond to all guests’ comments and complaints to ensure they are being handled in a timely manner.
  4. Responsible for the purchasing and inventory functions of the department, to include managing a checkbook and processing invoices.
  5. Active participation in the annual budget and weekly forecasting process.
  6. Responsible for accuracy and processing of bi-weekly payroll.
  7. Train staff for job competency and ensure they are aware of hotel policies and procedures including service standards for the hotel and guest brand standards in regards to service and cleanliness.
  8. Monitor department to ensure all brand requirements are being met on a daily basis in both the kitchen area and front of the house.
  9. Implement and monitor staffing levels to ensure guest satisfaction and cost control are met on a daily basis.
  10. Responsible for the weekly scheduling process to ensure staffing levels are met based on hotel’s weekly forecast.
  11. Monitor food and beverage sales and costs, and departmental profitability, against goals within assigned areas of the food and beverage department. Provide input into the preparation of the annual departmental operating budget as required.
  12. Review standards to ensure department is operating within brand and hotel requirements.
  13. Deal with staff inquires and issues in a timely and professional manner.
  14. Responsible for training, supervising, and monitoring food sanitation and safety procedures in the kitchen and dining area.
  15. Responsible for working with the sales department and housekeeping department to ensure banquets are handled according to BEO requirements and to the guest’s satisfaction.
  16. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards and guest’s expectations.
  17. Responsible for hiring, training, management, development, and evaluation of all food and beverage employees including managers, supervisors, and line employees.
  18. Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
  19. Monitor and maintain procedures to
    • ensure the security and proper storage of food and beverage products, inventory, and equipment,
    • ensure the security of monies, credit and financial transactions,
    • replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and
    • minimize waste and pilferage.
  20. Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs.
  21. Conduct inventory according to established procedures and timeframes as assigned. Assist with determining minimum and maximum stocks for all food, beverage, material, and equipment.
  22. Development and implementation of local food and beverage marketing programs for the hotel; support system-wide food and beverage marketing programs and promotions.
  23. Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)
  • May serve as Manager on Duty or assist with other duties as assigned.
  1. Ensure compliance with all hotel and brand policies and procedures, as well as, local, state, and federal laws and regulations.
  2. Demonstrate the leadership qualities as outlined in the DHS Leadership Job Requirement Chart

Education and Experience:
  • Previous food & beverage experience within a luxury hotel.
  • Previous management experience.
  • Certificate in Food Sanitation a plus.

Skills and Abilities:
  • Clear verbal and written communication skills
  • Certified food handler
  • Must be able to work in a fast pace and high volume environment
  • Ability to motivate and train employees in guest services.

Additional Responsibilities:
  • Adhere to all work rules, policies and procedures established by the hotel, including but not limited to those contained in the employee handbook.
  • The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.


Cindy Lou's Fish House

at Canopy by Hilton Baltimore | Harbor Point Hotel

1215 Wills St. Baltimore, MD 21231

Find us at Cindy Lou's Fish House or Canopy by Hilton Baltimore | Harbor Point Website

Job Requirements

 

Job Details

Senior level
Full-time

About this location

class:
Luxury
room Count:
101-250
location Type:
Urban

Perks

401(K)
401(K)
Commuter Benefits
Company Discounts
Dental Benefits
Disability Insurance
Flexible Spending Account (FSA)
Health Insurance Benefits
Hotel Discounts
Job Training
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Canopy by Hilton Harbor Point
The Canopy by Hilton Baltimore Harbor Point is destined to become an
iconic addition to Baltimore’s vibrant harbor scene. The hotel will have a
first-floor waterfront lobby and restaurant while the guestroshow more
show more
Address1215 Wills Street, Baltimore, MD, 21231 View map
Property typeHotel 
classLuxury 
room Count101-250 
location TypeUrban 

People (2)

Deirdre RobinsonVICE PRESIDENT, HUMAN RESOURCESAfter working several years in the hospitality and staffing industries, Deirdre joined The Donohoe Companies in 1992 in Human Resources. She was quickly promoted, and has since managed the HR function for Donohoe’s construction, real estate, development and building services divisions. While the Company’s headcount doubled, Deirdre was able to increase employee satisfaction while purchasing and delivering HR services more efficiently. She was involved in assisting DHS set up new benefits programs when it was created in 2005, and more recently has taken over responsibility for DHS’ entire HR group. Her ability to balance employee morale with maximum bottom-line results has allowed DHS to develop and maintain a talented workforce. Deirdre holds a BA from Vassar College, and MBA from George Mason University, is a Senior Certified Professional (SHRM-SCP) and is certified as a Senior Professional in Human Resources (SPHR).
Thomas Penny, IIIPRESIDENTThomas Penny is President of Donohoe Hospitality Services LLC (DHS). As the senior leader of Donohoe Hospitality, Thomas guides the operation of a portfolio of 11 business class hotels, which are affiliated with the Marriott, Hilton, and InterContinental Hotels Group. Thomas’ leadership responsibilities for DHS include strategic planning, overall operational direction, development and acquisition of properties, and long-term financial and capital planning. Thomas is a career hospitality professional with multi-brand hotel experience and a history of achieving above-average results in the areas of employee satisfaction, guest satisfaction, market share and profitability. Thomas joined The Donohoe Companies in 1996 and he has shared a successful 21+ year career with the company in both a developmental and hands-on operational capacity. In his most recent role with Donohoe Hospitality, Thomas served as General Manager at DHS’ Courtyard by Marriott Convention Center (CMCC) where he was responsible for oversight of the hotel’s day-to-day operations, guest service training, and strategic management of financial performance. During his nine year tenure as General Manager, the property achieved the 2nd highest RevPAR of any Marriott brand in the city for four consecutive years (Ritz Carlton excluded). Additionally, the hotel maintained the highest guest satisfaction score of any Courtyard in the city two of the last three years. Prior to his role as CMCC General Manager, Thomas served as Assistant General Manager at DHS’ Holiday Inn Capitol where he shared responsibility for 250 employees and $40 million in annual operating revenues. In this position, Thomas served as the hotel’s guest service culture leader, while also mentoring the growth and development of his staff.
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