Montage Hotels & Resorts and Pendry Hotel
Live Your Passion.
Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life.
We have built a culture that leads with the important notion we live by every day; do what you love.
If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants.
Please discuss with our hiring managers during our selection processes.
If you are an internal applicant, please log into Workday and apply for your application to be considered.
Please Click Hereto apply internally.
Director of Food and Beverage - ECSUMMARY The Director of Food & Beverage provides strategic and operational leadership, guidance, direction, and tactical expertise on food & beverage concepts.
This position drives hotel profitability through revenue generation in various food and beverage / outlets (i.
e.
, room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction and associate engagement.
The successful candidate will have impeccable leadership and communication skills, and cutting edge technical food & beverage knowledge.
ESSENTIAL FUNCTIONS Responsible for ongoing operations, refining operating standards and practices as needed based on business conditionsPreparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annuallyInteract positively with guests promoting hotel facilities and servicesResolve problems to the satisfaction of involved partiesMaintain communication with all departments to ensure guest service needs are metExperience working with third party restaurant operatorsMove throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are metResponsible for the selection, training and development of key leadership personnel within the division and its departmentsAble to exercise personnel action discretion within the hotel's policiesOversee divisional matters as they relate to federal, state and local employment and civil rights lawsMaintain profitability of division to support overall hotel operationControl payroll and equipment costs (minimizing loss and misuse)Ensure par stock levels are maintained by calculating inventoryEvaluate cost effectiveness of all aspects of operationDevelop and implement cost saving and profit enhancing measuresControl the elements that determine profit and lossResponsible for all major operating expensesSet margins and manage the business against projectionsMake decisions that relate to profit and lossResponsible for the financial management of the operationProvide support of a specialist nature to the Executive CommitteeWork in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotelQUALIFICATIONS Bachelor's Degree PreferredA minimum of 8 years of management experience of high end restaurant and/or hotelsA minimum of 5 years' experience as a department head or senior leadership position at a luxury level operationAt least 3 years' experience in an executive level food & beverage and multi-unit positionIdeal candidate will have occupied a similar or higher position for 1 to 2 yearsMust be able to speak, read, write and understand the primary language(s) used in the workplaceRequires good communication skills, both verbal and writtenAbility to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and conducting disciplinary action when necessaryAbility to prepare and analyze data, figures and transcriptions prepared on and generated by computerKnowledge of hotel food and beverage operationsKnowledge of food and alcoholic beveragesMust possess moderate computer skills Budgetary analysis capabilities requiredKnowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expensesPHYSICAL REQUIREMENTS Most work tasks are performed indoors.
Position requires walking and giving direction most of the working day.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Must be able to lift trays of food or food items weighing up to 30 lbs.
occasionally.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
occasionally.
The pay range for this position is $123,600 to $175,000.
The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
Please let us know if you have any questions.
In the United States we are proud to be an EEO employer M/F/D/V.
We maintain a drug-free workplace and perform pre-employment substance abuse testing.
About the Company:
Montage Hotels & Resorts and Pendry Hotel.
Estimated Salary: $20 to $28 per hour based on qualifications.
Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life.
We have built a culture that leads with the important notion we live by every day; do what you love.
If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants.
Please discuss with our hiring managers during our selection processes.
If you are an internal applicant, please log into Workday and apply for your application to be considered.
Please Click Hereto apply internally.
Director of Food and Beverage - ECSUMMARY The Director of Food & Beverage provides strategic and operational leadership, guidance, direction, and tactical expertise on food & beverage concepts.
This position drives hotel profitability through revenue generation in various food and beverage / outlets (i.
e.
, room service, restaurants, banquets, pool, kitchens, stewarding, retail), cost control, guest satisfaction and associate engagement.
The successful candidate will have impeccable leadership and communication skills, and cutting edge technical food & beverage knowledge.
ESSENTIAL FUNCTIONS Responsible for ongoing operations, refining operating standards and practices as needed based on business conditionsPreparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annuallyInteract positively with guests promoting hotel facilities and servicesResolve problems to the satisfaction of involved partiesMaintain communication with all departments to ensure guest service needs are metExperience working with third party restaurant operatorsMove throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are metResponsible for the selection, training and development of key leadership personnel within the division and its departmentsAble to exercise personnel action discretion within the hotel's policiesOversee divisional matters as they relate to federal, state and local employment and civil rights lawsMaintain profitability of division to support overall hotel operationControl payroll and equipment costs (minimizing loss and misuse)Ensure par stock levels are maintained by calculating inventoryEvaluate cost effectiveness of all aspects of operationDevelop and implement cost saving and profit enhancing measuresControl the elements that determine profit and lossResponsible for all major operating expensesSet margins and manage the business against projectionsMake decisions that relate to profit and lossResponsible for the financial management of the operationProvide support of a specialist nature to the Executive CommitteeWork in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotelQUALIFICATIONS Bachelor's Degree PreferredA minimum of 8 years of management experience of high end restaurant and/or hotelsA minimum of 5 years' experience as a department head or senior leadership position at a luxury level operationAt least 3 years' experience in an executive level food & beverage and multi-unit positionIdeal candidate will have occupied a similar or higher position for 1 to 2 yearsMust be able to speak, read, write and understand the primary language(s) used in the workplaceRequires good communication skills, both verbal and writtenAbility to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and conducting disciplinary action when necessaryAbility to prepare and analyze data, figures and transcriptions prepared on and generated by computerKnowledge of hotel food and beverage operationsKnowledge of food and alcoholic beveragesMust possess moderate computer skills Budgetary analysis capabilities requiredKnowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expensesPHYSICAL REQUIREMENTS Most work tasks are performed indoors.
Position requires walking and giving direction most of the working day.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Must be able to lift trays of food or food items weighing up to 30 lbs.
occasionally.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
occasionally.
The pay range for this position is $123,600 to $175,000.
The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
Please let us know if you have any questions.
In the United States we are proud to be an EEO employer M/F/D/V.
We maintain a drug-free workplace and perform pre-employment substance abuse testing.
About the Company:
Montage Hotels & Resorts and Pendry Hotel.
Estimated Salary: $20 to $28 per hour based on qualifications.
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