Area Director Of Food & Beverage

Why us?

Sage Hospitality Group is seeking an Area Director of Food & Beverage to oversee all Food & Beverage operations for the amazing Hotel Zelos San Francisco and Hotel Zeppelin San Francisco.

Hotel Zeppelin San Francisco, retreat to a bold, bohemian salute to the rebels, revolutionaries, and rock ‘n rollers who shaped the San Francisco we know and love.

Hotel Zelos, a sleek, stylish hub in the heart of San Francisco’s vibrant shopping, dining, and entertainment district, Hotel Zelos is a fashion-forward oasis where business and pleasure meet, and where inspiration and passion await. The sultry heart of Zelos beats a little faster. Sip, savor, and share seasonally-inspired bites and cocktails at this award-winning restaurant and bar, Dirty Habit, featuring a heated outdoor patio, exotic cocktail list, and an inclination to be a little naughty.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Employer will consider all qualified applicants in a manner that adheres to the regulations and requirements of the Fair Chance Ordinance.

EOE

Job Overview

Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

Responsibilities

• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Manage the human resources within the division.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
• Manage the human resources within the division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.

Qualifications

Education/Formal Training

A four-year college degree or interaction education/experience

Experience

Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills

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.

• Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
• Requires excellent reading and writing abilities 100% of the work day.
• Must be literate for written guest communication, administrative and Human Resource responsibilities.
• Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.
• Ability to study, analyze and interpret complex activities.
• Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• No continuous standing.
• Physical ability to supervise on-floor activities required 60% of work day.
• Bending/kneeling -as directed above.
• Climbing Stairs -up to 20 steps 20%of work day.
• Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.
• Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
• No driving required.

Environment

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.

Benefits

• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Health savings and flexible spending accounts
• Great discounts on Hotels, Restaurants, and much more.
• Basic Life and AD&D insurance
• Paid FMLA leave for up to a period of 12 weeks
• Medical, dental, & vision insurance
• Company-paid short-term disability
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
• Unlimited paid time off
• Eligible to participate in Sage bonus plan

ID: 2023-18112

Position Type: Regular Full-Time

Property : Hotel Zelos

Outlet: Hotel

Category: Restaurant Operations

Min: USD $125,000.00/Yr.

Max: USD $135,000.00/Yr.

Address : 12 4th St

City : San Francisco

State : California

EOE Protected Veterans/Disability