The Stanford Park Hotel
Assistant Director of Food and Beverage
The Stanford Park Hotel, Menlo Park, California, United States, 94029
Assistant Director of Food & Beverage
The Stanford Park Hotel has earned the #1 traveler reviewed position on TripAdvisor since 2000. We offer retreat‑like amenities and our friendly and knowledgeable team will ensure our guests have a memorable stay.
We are seeking an Assistant Director of Food & Beverage to join our outstanding Food & Beverage team. The ADFB is responsible for supervising the F&B Division, maintaining a four‑star service standard, and overseeing payroll, inventory, reservation management, events, and outlet concept development.
Salary:
$90,000 – $95,000 per year.
ESSENTIAL FUNCTIONS
Hire, develop, train and manage direct reports. Create and approve schedules, provide consistent feedback, conduct performance evaluations, and ensure staff meet or exceed service goals.
Effectively direct, interview, hire, train, develop, and motivate personnel as a Division head.
Oversee payroll, accounting, product and labor expenses to meet budget, and handle scheduling and prompt resolution of accounting issues.
Promote adherence to accounting and payroll policies, including meal and rest break policies and time‑keeping procedures. Conduct timely performance evaluations.
Listen to and resolve associate concerns promptly in accordance with the hotel’s standards and the Associate Handbook.
Monitor cost control issues relative to the labor and product expenses in the F&B Division.
Supervise inventory and purchasing controls, including beverage inventory.
Review Catering & Conference Services Banquet Event Orders for correct pricing and policy compliance.
Ensure menus for Menlo Tavern, Room Service, Honor Bar, Vista Blue Spa, and Banquets are updated and reviewed biannually.
Educate and correct subordinates on selling strategies and the coordination of sales efforts.
Oversee the food and beverage operation and outlets, reporting ahead of the competitive set.
Resolve guest service issues promptly and implement Guest Recovery procedures.
Ensure shift line‑ups are conducted daily by shift leaders.
Execute the hotel’s branding and marketing program for the Food & Beverage Division and hold direct reports accountable.
Cooperate with all departments and third parties to deliver exceptional guest service to Forbes 4‑Star standards.
Observe safety protocols and hold direct reports accountable to safety standards and procedures.
Complete other duties and special projects as assigned.
Communicate Kindness Alerts to the Front Office and Catering & Conference Services teams.
Maintain the overall appearance of outlets, public service areas, interior and exterior meeting room spaces to 4‑Star standards.
Represent the DOFB at in‑house and public meetings as required.
SUPERVISORY RESPONSIBILITIES This position manages direct reports within the department and exercises the authority— with approval of the DOFB—to hire, transfer, suspend, lay‑off, recall, promote, discharge, or discipline staff according to hotel guidelines.
ENVIRONMENT Work occurs in varied hotel environments, including offices and service areas. Standard office equipment such as computers, phones, photocopiers, and filing cabinets are used routinely.
QUALIFICATIONS
Knowledge of the Food & Beverage industry, market trends, and economic factors.
Ability to develop strategies to achieve organizational goals.
Proficient communication in English, both verbal and written.
Ability to read, analyze, and interpret business periodicals and food & beverage journals.
Capability to write reports, business correspondence, and procedure manuals.
Effective presentation skills for diverse audiences.
Experience with moderately complex computer systems.
Proficiency in financial calculations such as discounts, commissions, and sales volumes.
Strong interpersonal skills to manage employees and customers with high levels of patience and diplomacy.
Problem‑solving skills for complex variable situations.
Ability to interpret various instructions in written, oral, and diagrammatic form.
Legal age requirement met.
Working knowledge of MS Office (Excel, Word, Outlook), Micros, and Open Table. Beverage inventory control experience desirable.
EDUCATION/EXPERIENCE Bachelor’s degree (B.A.) or equivalent; or three to five years related experience and/or training. Previous Food and Beverage management experience required.
CERTIFICATES AND LICENSES CPR/First Aid Certified, RBS Certification, Valid California Driver License, and ServSafe certification required.
PAY RANGE The salary range for this position is $90,000 to $95,000. Salary decisions will consider experience, hotel experience, and education.
The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion, sex, gender identity, sexual orientation, pregnancy, age, disability, veteran status, domestic violence victim status, genetic information, marital status, citizenship status, or any other protected classification, in accordance with applicable federal, state, and local laws. Applicants may request accommodations needed to complete the application process.
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We are seeking an Assistant Director of Food & Beverage to join our outstanding Food & Beverage team. The ADFB is responsible for supervising the F&B Division, maintaining a four‑star service standard, and overseeing payroll, inventory, reservation management, events, and outlet concept development.
Salary:
$90,000 – $95,000 per year.
ESSENTIAL FUNCTIONS
Hire, develop, train and manage direct reports. Create and approve schedules, provide consistent feedback, conduct performance evaluations, and ensure staff meet or exceed service goals.
Effectively direct, interview, hire, train, develop, and motivate personnel as a Division head.
Oversee payroll, accounting, product and labor expenses to meet budget, and handle scheduling and prompt resolution of accounting issues.
Promote adherence to accounting and payroll policies, including meal and rest break policies and time‑keeping procedures. Conduct timely performance evaluations.
Listen to and resolve associate concerns promptly in accordance with the hotel’s standards and the Associate Handbook.
Monitor cost control issues relative to the labor and product expenses in the F&B Division.
Supervise inventory and purchasing controls, including beverage inventory.
Review Catering & Conference Services Banquet Event Orders for correct pricing and policy compliance.
Ensure menus for Menlo Tavern, Room Service, Honor Bar, Vista Blue Spa, and Banquets are updated and reviewed biannually.
Educate and correct subordinates on selling strategies and the coordination of sales efforts.
Oversee the food and beverage operation and outlets, reporting ahead of the competitive set.
Resolve guest service issues promptly and implement Guest Recovery procedures.
Ensure shift line‑ups are conducted daily by shift leaders.
Execute the hotel’s branding and marketing program for the Food & Beverage Division and hold direct reports accountable.
Cooperate with all departments and third parties to deliver exceptional guest service to Forbes 4‑Star standards.
Observe safety protocols and hold direct reports accountable to safety standards and procedures.
Complete other duties and special projects as assigned.
Communicate Kindness Alerts to the Front Office and Catering & Conference Services teams.
Maintain the overall appearance of outlets, public service areas, interior and exterior meeting room spaces to 4‑Star standards.
Represent the DOFB at in‑house and public meetings as required.
SUPERVISORY RESPONSIBILITIES This position manages direct reports within the department and exercises the authority— with approval of the DOFB—to hire, transfer, suspend, lay‑off, recall, promote, discharge, or discipline staff according to hotel guidelines.
ENVIRONMENT Work occurs in varied hotel environments, including offices and service areas. Standard office equipment such as computers, phones, photocopiers, and filing cabinets are used routinely.
QUALIFICATIONS
Knowledge of the Food & Beverage industry, market trends, and economic factors.
Ability to develop strategies to achieve organizational goals.
Proficient communication in English, both verbal and written.
Ability to read, analyze, and interpret business periodicals and food & beverage journals.
Capability to write reports, business correspondence, and procedure manuals.
Effective presentation skills for diverse audiences.
Experience with moderately complex computer systems.
Proficiency in financial calculations such as discounts, commissions, and sales volumes.
Strong interpersonal skills to manage employees and customers with high levels of patience and diplomacy.
Problem‑solving skills for complex variable situations.
Ability to interpret various instructions in written, oral, and diagrammatic form.
Legal age requirement met.
Working knowledge of MS Office (Excel, Word, Outlook), Micros, and Open Table. Beverage inventory control experience desirable.
EDUCATION/EXPERIENCE Bachelor’s degree (B.A.) or equivalent; or three to five years related experience and/or training. Previous Food and Beverage management experience required.
CERTIFICATES AND LICENSES CPR/First Aid Certified, RBS Certification, Valid California Driver License, and ServSafe certification required.
PAY RANGE The salary range for this position is $90,000 to $95,000. Salary decisions will consider experience, hotel experience, and education.
The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion, sex, gender identity, sexual orientation, pregnancy, age, disability, veteran status, domestic violence victim status, genetic information, marital status, citizenship status, or any other protected classification, in accordance with applicable federal, state, and local laws. Applicants may request accommodations needed to complete the application process.
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