Senior Vice President of Food and Beverage

The Senior Vice President of Food and Beverage is responsible for overseeing the strategic direction, development, and execution of all day-to-day food & beverage operations. He/she will be a strategic leader, be a proven multi-unit leader with experience that will help position the company for current and upcoming growth. The Senior Vice President of Food and Beverage will be heavily with our Business Development team assisting with financial analysis for future business. They will be responsible for proactively driving the food and beverage management of our multi-brand portfolio of hotels and resorts and assure financial success, along with guest and employee satisfaction of our current and future hotels. At Crescent Hotels and Resorts, our goal with our restaurant, bar and catering experience is expected to exceed the inspiring places our guests enjoy. Achieving this level of enthusiasm through our Food and Beverage offerings is critical to our success as a company. As a key leader of the Food and Beverage team, the person in this position will be responsible for the development and execution of the overall vision of the Restaurant, Bar and Catering for all outlets. Extensive travel is required.

We are committed to providing you with:

• Highly competitive salary with an annual salary range of $250,000. - $280,000. annually
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

What will I be doing each day?

• Develop and communicate a clear vision & strategy for the food & beverage division aligned with Crescent's overall objectives.
• Lead & inspire a high-performing team of professionals, including Vice Presidents of Food & Beverage to drive innovation, operational excellence, maximize financial performance for the food and beverage teams at each location to include revenue generation in outlets and catering as well as operating cost oversight.
• Creating and developing successful restaurant and bar concepts for Premium and luxury F&B experiences ensuring experiences that resonate deeply with guests, delivering exclusive culinary destinations, and continuously evolving to remain relevant; previous experience in concept development preferred.
• Provide leadership to the property level food and beverage management to assure that each area of responsibility is successful and consistent at each hotel.
• Creates and employs total asset revenue strategy, considering factors like F&B pricing and asset valuation, aiming for long-term asset value growth.
• Work with departmental training to improve food and beverage delivery, consistency, service and presentation at the hotels to ensure products are produced efficiently and according to procedure.
• Direct and oversee the financial success of all properties with the VPs of F&B and VPs of Operations by taking ownership for overall responsibility for revenue goals, managing expenses and controlling labor costs and guest satisfaction scores.
• Develop and maintain relationships with food and beverage vendors and purchasing platforms. Monitor purchases made at all properties, confirming negotiated prices are honored.
• Have a solid knowledge of and experience in the implementation of and managing a beverage program, including purchasing, menu development, etc.
• Oversee, maintain, and ensure compliance with the operations manual for Food and Beverage to include standard policies and procedures, Food and Beverage Cost Controls, training, operational controls, health department, sanitation, liquor control/laws, productivity, and production.
• Lead the development and implementation of the Food and Beverage related elements of the annual business plan and budget to include but not limited to concept development, concept repositioning and branding efforts.
• Conduct consistent and documented property inspections to gauge operational performance, cleanliness, and adherence to hotel, brand, local and national regulations and requirements. Requirements.
• Works with Restaurant Front-of-House Management on initiatives including customer service, Point of Sale (POS) training, food quality, hiring and training, and more.
• Is a Team Player who works in a cooperative and supportive manner with all stakeholders and stakeholder teams; participates actively in meetings; works towards achieving results in the interest of all stakeholders.
• Manages a team of full-time and temporary leaders

Requirements:

• Previous experience as a Vice President of Food & Beverage.
• Eight-ten years of hands-on experience in both front and heart of house operations that includes multiple full service and luxury brand hotel experience is required.
• Experience with free-standing restaurants is highly preferred.
• Must have a proven record for designing and accomplishing goals.
• This position requires extensive travel and the ability to shift work focus as needed.