What are the responsibilities and job description for the VICE PRESIDENT OF FOOD AND BEVERAGE at Shamin Hotels position at Shamin Hotels?
Why Should You Work for Shamin Hotels?
Amazing Benefits! In addition to competitive pay, we offer a range of benefits for full-time associates, including health, dental, vision, accident and short and long term disability insurance, pet insurance, gym membership discounts, Paid time off, Paid holidays, Shamin Perk discounts on tickets, rental cars and attractions, footwear discounts, 401K plan with company match, employee discounts at our branded hotels and more!
Endless Opportunities! With over 70 hotels in our portfolio and plans for further expansion, there are endless opportunities for growth and advancement at Shamin Hotels. Whether you're interested in front-line operations, corporate management, or hotel development, we have opportunities for you to shine.
Advancement! We're proud of our track record of promoting from within. At Shamin Hotels, we're committed to nurturing talent and providing opportunities for our employees to thrive. Join us and be part of a company where your potential is limited only by your ambition. We look forward to welcoming you to the Shamin Hotels family!
Position Overview:
The Vice President of Food and Beverage (F&B) is a senior executive responsible for overseeing the strategic direction, operations, and profitability of all food and beverage departments across the organization’s hotel portfolio. This role focuses on enhancing guest satisfaction, driving revenue growth, and maintaining excellence in food quality, service, and operational efficiency.
Key Responsibilities Strategic Leadership
Develop and implement the overall food and beverage strategy to align with the company’s goals and brand standards.
Identify and capitalize on emerging trends in the F&B industry to maintain competitiveness and innovation.
Establish short-term and long-term objectives for F&B operations, ensuring alignment with corporate goals.
Operational Oversight
Oversee the performance of all F&B outlets, including restaurants, bars, room service, and catering services across the hotel portfolio.
Standardize operational procedures and ensure consistency in quality and service delivery across all properties.
Conduct regular reviews of property-level F&B performance and recommend improvements.
Financial Management
Develop and manage budgets for the F&B division, ensuring cost control and maximization of profitability.
Analyze financial reports, including P&L statements, and implement strategies to improve revenue and reduce expenses.
Identify opportunities for revenue growth through menu optimization, pricing strategies, and promotional activities.
Team Leadership and Development
Lead, mentor, and develop property-level F&B Directors and their teams to achieve operational excellence.
Foster a culture of collaboration, innovation, and accountability within the F&B division.
Create and implement training programs to improve team performance and maintain high service standards.
Guest Experience
Establish and maintain guest service standards that exceed expectations and enhance brand loyalty.
Review guest feedback and ensure continuous improvement in service delivery and menu offerings.
Partner with marketing teams to design and execute innovative guest experiences, promotions, and events.
Menu Development and Culinary Excellence
Collaborate with Executive Chefs to develop and refine menus that reflect the brand’s identity and meet guest preferences.
Ensure high-quality standards in food preparation, presentation, and safety.
Promote sustainability initiatives, including sourcing local and sustainable ingredients.
Compliance and Standards
Ensure all F&B operations comply with health, safety, and legal regulations, including food safety and liquor licensing requirements.
Maintain consistent adherence to brand standards across all properties.
Vendor and Partnership Management
Establish and manage relationships with key vendors, suppliers, and partners to ensure cost-effective and reliable service.
Negotiate contracts and agreements to maximize value for the organization.
Amazing Benefits! In addition to competitive pay, we offer a range of benefits for full-time associates, including health, dental, vision, accident and short and long term disability insurance, pet insurance, gym membership discounts, Paid time off, Paid holidays, Shamin Perk discounts on tickets, rental cars and attractions, footwear discounts, 401K plan with company match, employee discounts at our branded hotels and more!
Endless Opportunities! With over 70 hotels in our portfolio and plans for further expansion, there are endless opportunities for growth and advancement at Shamin Hotels. Whether you're interested in front-line operations, corporate management, or hotel development, we have opportunities for you to shine.
Advancement! We're proud of our track record of promoting from within. At Shamin Hotels, we're committed to nurturing talent and providing opportunities for our employees to thrive. Join us and be part of a company where your potential is limited only by your ambition. We look forward to welcoming you to the Shamin Hotels family!
Position Overview:
The Vice President of Food and Beverage (F&B) is a senior executive responsible for overseeing the strategic direction, operations, and profitability of all food and beverage departments across the organization’s hotel portfolio. This role focuses on enhancing guest satisfaction, driving revenue growth, and maintaining excellence in food quality, service, and operational efficiency.
Key Responsibilities Strategic Leadership
Develop and implement the overall food and beverage strategy to align with the company’s goals and brand standards.
Identify and capitalize on emerging trends in the F&B industry to maintain competitiveness and innovation.
Establish short-term and long-term objectives for F&B operations, ensuring alignment with corporate goals.
Operational Oversight
Oversee the performance of all F&B outlets, including restaurants, bars, room service, and catering services across the hotel portfolio.
Standardize operational procedures and ensure consistency in quality and service delivery across all properties.
Conduct regular reviews of property-level F&B performance and recommend improvements.
Financial Management
Develop and manage budgets for the F&B division, ensuring cost control and maximization of profitability.
Analyze financial reports, including P&L statements, and implement strategies to improve revenue and reduce expenses.
Identify opportunities for revenue growth through menu optimization, pricing strategies, and promotional activities.
Team Leadership and Development
Lead, mentor, and develop property-level F&B Directors and their teams to achieve operational excellence.
Foster a culture of collaboration, innovation, and accountability within the F&B division.
Create and implement training programs to improve team performance and maintain high service standards.
Guest Experience
Establish and maintain guest service standards that exceed expectations and enhance brand loyalty.
Review guest feedback and ensure continuous improvement in service delivery and menu offerings.
Partner with marketing teams to design and execute innovative guest experiences, promotions, and events.
Menu Development and Culinary Excellence
Collaborate with Executive Chefs to develop and refine menus that reflect the brand’s identity and meet guest preferences.
Ensure high-quality standards in food preparation, presentation, and safety.
Promote sustainability initiatives, including sourcing local and sustainable ingredients.
Compliance and Standards
Ensure all F&B operations comply with health, safety, and legal regulations, including food safety and liquor licensing requirements.
Maintain consistent adherence to brand standards across all properties.
Vendor and Partnership Management
Establish and manage relationships with key vendors, suppliers, and partners to ensure cost-effective and reliable service.
Negotiate contracts and agreements to maximize value for the organization.
Salary : $125,000 - $140,000
