Director of Food and Beverage

Hotel Nikko San Francisco, voted a Best Place to Work by San Francisco Business Times, is a luxury property located just off Union Square in Downtown San Francisco, with 532 guest rooms and suites and 22,000 square feet of meeting and banquet room space. We boast 4 outlets:24 hours Room Service, ANZU Restaurant, Kanpai Sushi Lounge, and our premier showroom Feinstein's at the Nikko.

Job Summary:

The Director of Food & Beverage is responsible for overseeing all aspects of Food & Beverage operations, including Outlets, Banquets, Kanpai, Feinstein's, In-Room Dining, and Mini Bar. This role ensures exceptional guest service, adherence to Forbes 5-Star Service Standards, and maximization of profitability across all F&B divisions.

Essential Functions:

1. Oversee and maintain the daily operations of all Food & Beverage outlets, Kanpai, Banquets, Feinstein's, In-Room Dining and Mini Bar.
2. Lead the selection, training, and supervision of all Outlets Managers, Banquet Managers, Supervisors, and staff including mentorship and development of all staff.
3. Design and implement policies, budgets, staffing forecasts, and operational strategies to optimize costs and enhance service.
4. Focus on continuous staff training and development to ensure consistency in service quality and product delivery, aligning with Forbes 5-Star Standards.
5. Maximize revenue opportunities in all F&B outlets through strategic initiatives, promotional activities, and menu innovation.
6. Develop, update, and maintain standard operating procedures in alignment with industry, Forbes 5 Star standards and company standards.
7. Set annual goals (KPI) for all F&B outlets and ensure progress is tracked and achieved.
8. Ensure compliance with liquor dispensing laws and other regulations.
9. Supervise and direct the F&B team to maintain service excellence, while fostering a positive work environment.
10. Collaborate in menu development and create promotional opportunities to enhance guest experiences working closely with all F&B leaders and culinary leaders.
11. Ensure that all outlets maintain readiness for service through proper workload distribution, scheduling and preparation.
12. Conduct interviews, performance evaluations, and disciplinary actions, adhering to hotel policies and federal, state and local law.
13. Develop and manage staff schedules and payroll, ensuring compliance with productivity and labor standards.
14. Resolve guest complaints and staff issues efficiently and professionally, ensuring the highest levels of satisfaction and fully resolved outcomes.
15. Monitor safety and health procedures, fire codes, and ensure staff compliance with hygiene and grooming standards.
16. Manage beverage inventory and maintain optimal stock levels to meet guest demands.
17. Represent the hotel professionally by engaging with guests, staff, and the community.
18. Actively participation in local community organizations as member of boards helping to build relationship and drive business into the hotel.
19. Attend and contribute to divisional, departmental, and general hotel meetings attendance is required to meetings along with cascading information to all team members.
20. Lead by example in ensuring the highest standards of service, productivity, professionalism and profitability.
21. Maintain a clean and safe work area.
22. Perform other related duties as assigned by senior management.

Required Qualifications:

1. Bachelor's degree in Hotel Management or related field (preferred).
2. A minimum of 10 years of progressive experience in upscale luxury Food & Beverage management within luxury hospitality environments.
3. In-depth knowledge of managing a diverse range of F&B outlets, including banquets.
4. Expertise in food and beverage cost controls, menu engineering, and profitability strategies.
5. Extensive knowledge of domestic and international wines, spirits, and mixology.
6. Strong leadership skills with the ability to mentor, motivate, and lead a diverse team of professionals.
7. Ability to manage multiple operations simultaneously, ensuring smooth and efficient service.
8. Proven ability to develop and execute operational budgets and forecasts.
9. Strong knowledge of California State liquor laws and health/safety regulations.
10. Excellent communication skills to negotiate, persuade, and resolve issues with guests and staff.
11. Ability to work effectively in high-pressure environments, maintaining composure and focus.
12. Ability to manage confidential information with discretion.
13. Proficient in the use of computer systems, including F&B-specific software and reporting tools. Opera Cloud, Micros Symphony, KYC, HotSos, and other techs.
14. Fluency in verbal and written English is required.

Work Conditions:

1. Collaborative, team-oriented environment with minimal direct supervision.
2. Predominantly indoor work with temperature controlled by hotel systems.
3. Ability to alternate between sitting (25%) and standing/walking (75%) as needed.
4. Frequent communication with staff and guests, requiring clear verbal interaction.
5. Ability to perform physically demanding tasks, including lifting, carrying, pushing, and pulling.
6. Vision and hearing are essential for task performance and guest interaction.

Important Notice:

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   1. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
   
   
   
   

Outstanding medical, dental, vision benefits, 401K and company match, Friends and Family discounts at other Nikko hotels abroad and friends and family rates at participating hotels and more.

"Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records."

We are an Equal Opportunity Employer: M/F/Vet/Disabled