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Job summary –

Responsible for overall operation of Food and Beverage Division and is responsible for divisional financials, profitability, hitting or exceeding KPI goals and objectives, as well as motivating, coaching, and leading the team. Ensures the division is running effectively and meeting all company standards to include execution of service, guest interaction, atmosphere, and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit.

Essential Duties and Responsibilities – (Key Activities)

·               Assist the EAM Food & Beverage or Director of Food & Beverage in managing daily operations of food and beverage division.

·               Oversee the development of departmental strategies and ensure implementation of the hotel initiatives in accordance with brand service standards.

·               Assist subordinate managers to establish and achieve predetermined profit objectives.

·               Provide leadership and direction in the execution and measurement of guest satisfaction to ensure continued growth and profitability.

·               Prepare, recommend, and manage the division's annual budgets, forecasts, marketing plans and objectives.

·               Monitor and manage team performance by providing supervision and professional development, counseling, and coaching.

·               Maintain complete knowledge of and comply with all divisional policies, service procedures and standards.

·               Ensure that the annual competitor pricing analysis is completed for the division.

·               Ensure that standards are maintained at a superior level daily.

·               Participate in establishment of a marketing and public relations plan for F&B.

·               Monitor productivity guidelines for all F&B departments.  Maximize profits within F&B.

·               Establish and implement annual objectives for F&B department in accordance with company and Rosewood standards.

·               Prepare and maintain operating budget. Attend budget meetings on a regular basis.

·               Select and direct F&B department heads.

·               Ensure that the required operating licenses and permits are displayed as required by law.

·               Work closely with the EAM F&B or Director of Food & Beverage and Executive Chef to achieve the hotel's F&B goals and objectives.

·               Support and uphold hotel standard operating procedures concerning hiring, associate relations, supervision, and disciplinary action.

·               Participate in quality control activities to ensure food quality, presentation, delivery, and service is maintained at a superior level.

·               Work closely with the Executive team to support and achieve the resort goals and objectives.

·               Interact in a courteous and professional manner with all guests, associates, and community members.

·               Respond in courteous, professional, and rapid manner to resolve all guest and associate difficulties.

·               Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems to perform and direct many varied and complex tasks.

·               Lead F&B Meetings and participate in the biweekly Senior Managers meeting and weekly events meetings.

·               Lead, direct, coordinate, influence and persuade associates to maintain service quality standards.

·               Interact with supervisor, subordinates, co-workers, to complete assignments, resolving associate and guest complaints.

·               Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.

·               Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.

·               Maintain clean and safe work area.

·               Support the company risk management programs to reduce accidents and improve department working conditions.

·               Ensure that the division is represented as required for monthly resort-wide initiatives such as but not limited to safety committee meetings, Loop meetings etc.

·               Maintain positive and professional relationships with all partners and approved vendors.

·               Negotiate best pricing for the division as well as support for various activations, programming, and F&B related initiatives.

·               Act as a Senior Manager on Duty.

·               All other duties as required.

Others

·               While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Health & Safety

·         Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.

·         The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.

·         Report any defects in the building or equipment according to property procedure.

·         Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.

·         Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.

·         Be fully conversant with:

o   OSHA Regulations

o   Risk Assessments for your department

o   Resort Fire & Bomb Procedures

Confidentiality

·         Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates.  It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.

Other

·         Comply and adhere to the Rosewood company policies.

·         Take on other tasks in addition of the ones stated, in a reasonable framework.

·         Be always a “brand ambassador” and ensure brand integrity and clarity are always maintained.

·         Model the company’s culture, vision, mission, and core values.

·         While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.

·         As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

Required Skills –

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

·         Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the division.

·         Demonstrates project management experience in organizing, planning, and executing large-scale projects from conception through implementation.

·         Demonstrates experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.

·         Ability to lead a team, flexibility with work schedule.

·         Ability to enforce hotel's standards, policies, and procedures; ability to prioritize, organize and delegate work assignments.

• Ability to direct performance of divisional leaders and follow up with corrections where needed; ability to motivate divisional leaders and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.

Language

Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Restaurant Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Work Management

·         Ability to manage multiple tasks.

·         Can meet deadlines.

·         Thinks globally.

People Management

Creates work environment that:

·         Energizes, motivates, and supports associates.

·         Foster a climate of open communication, trust, and respect.

·         Encourages team behavior.

·         Effectively communicates with all levels.

Other/Attributes

·         Passionate and dedicated.

·         Is patient, yet persistent.

·         Culturally aware and sensitive

Qualifications

• Diploma/Some College or an equivalent combination of education and work-related experience.

·         Must have current and valid Food Handler’s card and TABC certification.

Experience

• Minimum of three years’ experience in a luxury hotel preferred.
• Minimum of five years’ management experience in     Food and Beverage.

One of the most romantic hotels in Dallas, Rosewood Mansion on Turtle Creek® retains the intimate ambience of the private residence it once was. Meticulously restored interiors and impeccable service, attentive associates and thoughtful amenities make it an icon among Dallas luxury hotels. For decades, the Mansion Restaurant has been acclaimed as one of the best restaurants in Dallas for fine dining. A proud tradition of culinary excellence is at the heart of all dining experiences at Rosewood Mansion on Turtle Creek, which also presents guests with options for al fresco and in-room dining.