Sage Hospitality Resources Director of Food & Beverage in Napa, California
The Napa Valley Marriott Hotel & Spa is excited to welcome a Director of Food & Beverage to their team. This is a great opportunity to join a vibrant team and make a lasting impact. We're looking for a hands-on leader with proven success in restaurant, banquet, and culinary operations. If you're passionate about creating top quality culinary experiences and developing staff to their full potential, join us today!
Tools You’ll Need for Success:
Previous Experience as a Director of Food & Beverage in a hotel setting
Diversity in F&B disciplines (banquets, restaurants, culinary)
Previous experience in independent / freestanding restaurants a plus
Experience with sourcing and procuring local ingredients
Proven success in building, developing, and enriching large teams
Why You’ll Love This Job:
Premier hotel in the iconic Napa Valley wine region
Opportunity to make an impact from Day One
Progressive career development plan within Sage
Competitive compensation, bonus, and benefits package
We invite you to be part of this amazing hotel and grow your career with Sage!
Director of Food & Beverage
Napa Valley Marriott Hotel & Spa
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
The Director of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; creates a feeling of belonging in the team.
Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Ability to study, analyze and interpret complex activities.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day. Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.
Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.). Bending/kneeling -as directed above. Physical ability to supervise on-floor activities required 60% of work day. No continuous standing. Climbing Stairs -up to 20 steps 20%of work day. No driving required. Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.
A four year college degree or interaction education/experience
Four to five years of employment in a related position with this company or other organization(s)
Various business equipment in order to perform administrative responsibilities
Inside 90% of the work day.
Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.
Area of Interest:
Full Time - Regular
3425 Solano Ave