Settlers Hospitality is a collection of hospitality brands that includes boutique hotels, diverse restaurants, distinctive event venues and lifestyle offerings. The company’s key operating philosophy is to provide an independent and authentic experience that is guest focused and locally flavored. The group’s core mission focuses on the guest experience while incorporating a high standard of hospitality. In essence, Settlers Hospitality seeks to apply its common core philosophy, and outstanding services, across its brands and interests. The company’s uniquely guest-centric approach, refined through the experience of the principal owner/managers, has made it an industry leader in hospitality, property, and restaurant development, as well as hotel operations, management, and marketing. We are hiring a Senior Director of Food and Beverage to join our team of hospitality professionals in The Pocono Mountains.

The Senior Director of Food and Beverage, Pocono Mountains sets the tone for Settlers Hospitality’s culture of hospitality across Settlers Hospitality’s restaurants in the Poconos. We expect leaders to focus on creating amazing moments for guests and team members and to find ways to create success for their team.

The Senior Director of Food and Beverage is responsible for directing and managing the Food and Beverage function for a geographic region. They are responsible for maintaining food and beverage quality and service standards, as well as driving profits. In this role, the Senior Director of Food and Beverage is expected to lead by example and be a resource for restaurant teams to succeed at a high level.

Senior Directors are charged with providing strategic vision, ensuring tactical execution, and actively managing their departments to achieve the company’s revenue and profitability goals and objectives.

The ideal candidate has a passion for building and motivating teams across the region that achieve results. Senior Directors are guest-focused (both internal and external) and achievement-oriented leaders.

The person in this role works mostly in a service environment, with some office time reserved for administrative tasks.

Responsibilities:

Operational/Functional:

• Plan and direct all management functions of the food and beverage operation teams and consistently meet and exceed established goals
• Implement all company policies and implement effective food and beverage and labor cost controls
• Establish prices and menus for each senior F&B outlet based on profitability and local competition, monitor the competition, review service satisfaction scores, and make appropriate recommendations to maintain the competitive edge.
• Assign and delegate tasks to managers of the different region operations and ensure that profit objectives, service standards, food quality, safety and cleanliness standards are met and exceeded
• Manage all service aspects of the Food and Beverage senior operations
• Maintain a professional atmosphere throughout the Food and Beverage division
• Ensure all SHG safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations
• Maintain high standards of personal appearance and grooming
• Perform other duties and projects as requested by leadership

Strategy and Planning:

• Establish the annual plan, the monthly forecast, and the event plan with the senior group and marketing department
• Direct and Audit scheduled inventories
• Monitor weekly work schedules for all reginal outlets in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands
• Collaborate with the Executive Chefs and Directors of Food and Beverage to develop attractive prices and menus for each F&B outlet, based on profitability and local competition
• Establish and maintain relationships with vendors that lead to excellent food quality and cost savings
• Assist with restaurant and kitchen designs and capital replacement schedules
• Manage and lead all company-wide initiatives and programs within portfolio
• Work in partnership with the executive team and senior director of HR to plan and execute strategy for succession planning within department including transition for this role

Financial Management:

• Monitor payroll in the region, ensuring meal breaks are taken and timecards are accurate
• Manage the operating budget and achieve all revenue and expense targets
• Develop and monitor the food and beverage budget and the forecasting process
• Track financials and set goals with all direct reports
• Monitor and analyze each outlet's financial performance and make recommendations to increase profitability, service, etc.
• Work with restaurant teams to develop realistic and attainable goals, budgets, and accurate forecasts for F&B operations
• Develop, implement, and audit all purchase specifications for each recipe component
• Monitor all purchase markets for cost opportunities
• Monitor and audit all inventory procedures and levels
• Assist in developing menu, profitability models and market specific programs that are competitive and profitable
• Develop and execute a sales strategy for sales at restaurants, including a successful execution that leads to repeat business
• Establish property specific sales strategy, goals, and action plans, and ensuring that leadership achieve targets at each outlet
• Develop innovative means for capturing new streams of revenue.

Managing Restaurant Team:

• Interview, hire, train, and promote Food and Beverage teams, provide constructive and consistent feedback and recommend disciplinary action when appropriate
• Coach and train the Food and Beverage leadership team and hold them accountable for their performance, ensure they do the same for their respective teams
• Ensure all F&B employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws
• Manage the performance evaluation process of all restaurant team members
• Ensure employees are treated fairly and equitably
• Coach team by providing specific feedback to improve knowledge, skills, and performance
• Establish and maintain open, collaborative relationships with direct reports and entire Food & Beverage team, ensures direct reports do the same for their teams
• Assist in new/all menus, research, engineering, development and implementation across all food outlets, restaurants, and banquets
• Maintain accurate and up to date documented (manuals, recipes, guides) culinary repository that also includes theoretical costs for all menus and dishes
• Continually seek to improve the guest experience and maximize the financial performance of each outlet
• Provide guidance to property, operations and company leadership regarding quality and service standards within the Food & Beverage outlets
• Assist in developing effective best practices and strategies for all restaurant operations, with emphasis on service quality, revenue maximization and waste minimization
• Visit properties regularly to evaluate service, execution, quality, and sanitation standards and to provide guidance and support to F&B teams
• Assist in developing and implement training programs that instill safe, effective preparation and procedures, follow up to ensure team is being held accountable
• Support property leadership pre-opening operations (travel is required)
• Support COO with additional projects and duties as assigned

Leading with Passion:

• Utilize and collaborate with resources across different departments and shared services
• Motivate employees to perform to their highest standard and establish a trusting environment to enrich the culture
• Focus on the mission and well-being of the company
• Lead by example and operate with integrity and respect
• Inspire the restaurant team to embrace and demonstrate SHG core values and the guest service standards

Qualifications:

• Bachelor’s Degree with a major in hospitality management or related area of study is preferred
• At least seven years of experience in the management of Food and Beverage operations. Culinary and service background are required, and at least two years of experience in a multi-unit management F&B role required
• High level of functioning knowledge base in food, kitchen operations, adult beverage categories and FOH operations.
• Familiarity with Food and Beverage cost controls.
• Thorough knowledge and understanding of successful F&B outlets
• Ability to travel to the F&B locations and spend a significant amount of time on-site at the different locations
• Possess excellent project management and problem-solving skills
• Experience and knowledge utilizing multiple technology platforms to analyze results, present recommendations and resolve issues that arise
• Customer focused and able to meet external guest requirements as well as internal organizational expectations
• Ability to drive results to manage budgets and meet deadlines.
• The ability to motivate restaurant staff and maintain a cohesive team.
• Must have or be able obtain and maintain any required licenses, certificates and permits.
• Complete knowledge of every F&B related subject in a first-class operations.
• Strong commitment to excellence in customer service
• Commitment to and knowledge of NEPA sourced food and beverage preferred
• Positive attitude and commitment to do whatever it takes
• Demonstrated ability to manage sales, labor costs, COGs
• Proficiency in Open Table, Paylocity, Symphony preferred
• Must be able to handle pressure in fast paced environment.
• Direct senior teams across multiple concepts
• Excellent oral and written communication.
• Excellent organization skills.
• Proficient in Microsoft Word, Excel and PowerPoint.