Food and Beverage Director

• Take the helm of the Resort's food and beverage operations, overseeing restaurants, bars, culinary services, event operations, in-room dining, and pool and beach offerings.

• Coordinate the recruitment, training, development, and assessment of staff and managers within the Food & Beverage Division. Employ effective management and leadership techniques to ensure alignment with established cultural and core standards. Engage in long-term strategic planning for outlet operations.

• Exercise prudent control over labor and operating expenses. Achieve this through meticulous planning, budgeting, purchasing decisions, policy formulation, and inventory management. Emphasize innovative cost control and revenue generation approaches to maximize division and hotel profitability.

• Maintain a visible presence in daily operations. Cultivate relationships with regular patrons and establish connections with new customers through effective marketing and personal interactions.

• Collaborate closely with the General Manager and Planning Committee to create compelling menus, wine lists, and amenity offerings while upholding product quality at a reasonable price point.

• Foster communication with employees and managers to ensure operational needs are consistently met. Participate in regular operational meetings to facilitate efficient coordination and collaboration across departments.

• Provide supervision, training, and motivation to departmental employees, ensuring their full understanding of duties and responsibilities.

• Execute crisis management procedures in response to hotel and residence emergencies or safety situations.

• Adhere to the company standards for Food and Beverage, fostering harmonious and professional relationships with coworkers and the planning committee.

• Develop strong relationships with guests, regular patrons, and group contacts to deliver a personalized and high-quality guest experience.

• Strategically plan and execute short- and long-term capital expenditures aimed at enhancing the guest and employee experience.

• Plus, other duties as required!

WHAT WE'RE LOOKING FOR:

• Must have legal work authorization in the United States.

• Hawaii State Department of Health-mandated Tuberculous (TB) clearance card is required for work in the food and beverage sector.

• College education or equivalent experience.

• Three to five years of relevant experience in a similar position, whether with Forbes property or another organization.

• Exceptional communication skills and an innovative mindset that knows no boundaries.

• Strong community relations and engagement.

• The ability to adapt to changing business environments and guide the team in efficient financial management.

• Previous experience in multiple department head roles within food and beverage (five to seven years).

• Exceptional intuitive listening skills, coupled with outstanding oral and written communication abilities.

• Demonstrated capability to multitask efficiently, handle various activities in a fast-paced environment, and achieve incremental results in the short term.

• Exceptional organizational skills and the ability to remain composed under pressure.