What are the responsibilities and job description for the Director of Food and Beverage position at The Ivy Hotel?
Job Description
The Ivy Hotel seeks a Food and Beverage Director to lead our culinary and beverage operations with precision and passion. This hands-on leadership role is essential to ensuring the seamless delivery of world-class dining experiences across all outlets.
Responsibilities :
Operational Leadership
Oversee all food and beverage outlets, including Magdalena, tea service, breakfast operations, and special events.
Lead by example, working alongside the team to maintain a hands-on, service-oriented leadership approach.
Ensure consistency and excellence in all guest interactions, upholding Relais & Chateaux service standards.
Team Management
Recruit, train, and mentor culinary and service teams to meet and exceed performance expectations.
Foster collaboration between the front and back of house to ensure operational efficiency.
Implement performance management processes and provide ongoing coaching to ensure team success.
Program Development
Guide the culinary teams in menu planning, execution, and presentation.
Curate a craft beverage program, including cocktails, artisanal spirits, and an award-winning wine list.
Maintain and elevate the Wine Spectator-recognized wine program, ensuring offerings align with guest preferences and industry trends.
Financial Oversight
Manage budgets, P&L, and cost controls, ensuring profitability while maintaining quality.
Conduct regular financial analysis to identify opportunities for revenue growth and cost efficiencies.
Ensure compliance with all health, safety, and alcohol service regulations.
Guest Experience
Act as an ambassador for The Ivy Hotel, engaging directly with guests to ensure satisfaction.
Respond promptly to guest feedback, implementing solutions to enhance the dining experience.
Believe in a service philosophy of “The answer is yes.”
Uphold the property’s Relais & Châteaux and Michelin standards, driving innovation while honoring tradition.
Qualifications
Minimum 5 years of leadership experience in food and beverage operations, preferably in a luxury or fine dining setting.
Expertise in managing multiple outlets and leading cross-functional teams.
Strong knowledge of front and back of house operations, including menu planning, beverage programs, and service standards.
Proven ability to manage budgets, P&L, and operational KPIs.
Familiarity with luxury dining standards, craft beverage trends, and fine wine programs.
Certifications such as Sommelier, ServSafe, Food Handlers, and RAM Alcohol Awareness are highly desirable but not required.
Proficiency in POS systems and operational tools.
Flexible schedule to accommodate the dynamic demands of luxury hospitality, including evenings, weekends, and holidays.
Eligibility to work in the United States.
Additional Information
We offer :
Competitive pay
Great health and dental insurance
Disability and life insurance options
Retail and hospitality perks
Free, high-quality meal when working
Subsidized learning opportunities
Paid vacations and holidays
Retirement savings plan
Supportive staff culture
Extensive career advancement opportunities
The Ivy Hotel is an Equal Opportunity Employer. All employment offers are contingent upon successful completion of a background check, and pre-employment drug test conducted in accordance with applicable federal, state and local laws. The Ivy Hotel is a COVID-19 Vaccinated workforce and employment is contingent upon proof of full vaccination within 30 days of start date.
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