F&B - Director

Yearly

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

The Director of Food & Beverage for The Joule Dallas, is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Attend and/or conduct departmental and hotel training (CARE, One to One), etc.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Prepare the F&B budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Prepare and submit required reports in a timely manner.
• Ensure timely purchase of F&B items, within budget allocation.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Supervise all F&B personnel.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Participate in M.O.D. coverage as required.
• Organize and conduct department meetings on a regular basis.
• Maintain a warm and friendly demeanor at all times.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Oversee operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure departmental compliance with SOP’s.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Respond to guest complaints in a timely manner.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be able to maintain confidentiality of information.
• Ensure overall guest satisfaction.
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Perform other duties as requested by management.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Cooperate in menu planning and preparation.
• Long hours sometimes required.
• Attend all hotel required meetings and trainings.
• Monitor quality of service and product.
• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.