Sr. Food & Beverage Manager

POSITION OVERVIEW

The Sr. Food & Beverage Manager will provide effective leadership and management for all outlets, staff, and aspects of the Food and Beverage operations and will ensure consistent quality and exceptional culinary experiences in a luxury setting for our esteemed guests. The Sr. Food & Beverage Manager will manage the food and beverage budget and forecasting, labor costs, operating expenses, vendor relations, inventory control, and revenue generation. The Sr. Food & Beverage Manager will work collaboratively with the food and beverage teams and culinary partners to create and implement cutting edge menus, wine lists, and amenities and deliver exceptional service experiences that represent the quality and expectations of the Sensei brand and mission.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Develop budgets, forecasts, and metrics to maximize profitability in the division and the hotel operations and maintain efficient financial management
• Oversee the selection, training, development and evaluation of employees and managers in the Food & Beverage Division, ensuring superior quality in product and service is consistently delivered by a well-trained team of passionate professionals

• Ensure that all standards of cleanliness, safety and sanitation within the food and beverage facilities are maintained and regularly inspected
• Work closely with the General Manager and other Division Heads to deliver extraordinary culinary experiences
• Manage to annual budget and P&L goals in coordination with retreat and company financial objectives
• Develop and implement policies for compliance, safety, and seamless operating standards
• Control labor and operating expenses through effective planning and budget strategies

• Continually design and implement innovative products and practices that align with the company's culture, mission and goals
• Ensure the staff understands and consistently practices Sensei programs and services with regards to the culinary experience that reflect Sensei and Nobu standards
• Develop and implement ongoing service training programs for Front of the House food and beverage staff
• Lead by example with the ability to mentor and inspire
• Develop and implement policies and procedures for all food and beverage operations and assure staff adheres to all SOPs and service protocols

• Establish and communicate clear expectations aligned with the Sensei Culture and brand standards
• Mentor and coach staff to ensure continued growth and effective succession planning
• Work with the Executive Chef to plan and implement creative and cutting-edge menus for all outlets and events
• Maintain and demonstrate a strong commitment to ensure employees are well cared for in their daily work and that wellbeing activities and opportunities for growth are provided
• Evaluate and address guest comments and reviews regarding culinary outlet experiences, analyze root causes and create resolution and mitigation strategies

• Be knowledgeable of existing and emerging health and safety protocols associated with COVID-19 and how they apply to our staff management and business practices
• Be familiar with and proficient in the Sensei technology used on-site
• Maintain and monitor execution and follow-though of agreed upon daily, weekly, monthly and quarterly communication meetings and resulting action items and initiatives as directed by the General Manager
• Leadership – Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers
• Understand the Sensei mission, philosophy and brand standards and develop a team culture around the core company mission

• Other duties as assigned
• Teamwork - Develop and promote teamwork and cooperation among co-workers
• Due to the intimate nature of the resort with limited number of guests on property, must assist teams laterally across all departments to lead a seamless guest flow throughout the different resort spaces.
• Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Company.
• Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Minimum 5 years' experience as a Food and Beverage Manager in a luxury hospitality setting

• Ability to meet the demands and deadlines and to be efficient and productive in a dynamic environment
• Proven ability to develop and effectively manage budgets, forecasts and P&Ls
• Experienced in opening a luxury resort
• Strong organizational, computer and leadership skills with attention to detail
• Familiar and comfortable with technology and applications such as Excel, Word, Asana, Slack

• Excellent written and verbal communication skills
• Ability to recruit, retain, develop, motivate and inspire a team
• Discerning attention to detail and dedication to brand presentation
• Provide supportive clear direction with an ability to analyze and problem solve while remaining curious and engaging people warmly and openly
• Strong personal commitment to wellness and motivated to live the Sensei Way

• Performs additional duties as requested by manager
• Must have valid authorization to work in the U.S.

Required Licenses/Certifications

• ServSafe Certificate a plus
• County of Riverside Food Handler Certification