Director of Food & Beverage - The Little Nell

Job Description
Summary 
The Director of Food & Beverage provides leadership and management for all personnel directly for the following departments: Kitchen, Restaurant, Bar, Room Service, Catering, Banquets and Mini Bar.  Also to establish and maintain food and beverage standards of quality and service ensuring these remain the highest in Aspen.
The budgeted salary range for this position is $140,000-$160,000. Actual pay will be dependent on budget and experience, all of our salaried roles are eligible for bonus.
Job Posting Deadline 
Applications for this position will be accepted until May 15, 2024. 
Essential Job  Functions
• Clearly convey the overall operating philosophy of the hotel to subordinates, specifically as it relates to fair and equal treatment of employees, creating an enjoyable, secure work environment, reviewing employees personal goals and objectives, and practicing friendly, sincere management
• Interface with outlet managers and supervisors outside F&B to establish communication lines for processing and amending inter-hotel concerns
• Prepare annual operating plans in conjunction with key personnel for departments supervised
• Strong attention to service and presentation standards in all F&B outlets
• Assist in development of job descriptions, procedures, operating criteria and standards of performance for all areas directly supervised
• Operate and oversee implementation of advertising campaigns for F&B outlets
• Coordinate with Chef and Restaurant Managers on the presentation of attractive, current menus and wine lists
• Ensure all personnel related responsibilities (i.e. employee evaluations, wage and hour compliance, etc.) are documented and achieved in a timely manner
• Maintain an active presence in the dining room during peak times and to cover days off
• Plan and oversee annual catering, restaurant and bar marketing plans with specific, measurable profit goals
• Take a visible leadership role towards hotel guests
• Responsible for ensuring department heads operate by proper delegation of authority as outlined in the organizational chart
• Must be able to demonstrate constant leadership
• Must poses tact and polish required to interact with community leaders, hotel guests, etc.
• Complete tasks and projects delegated by your Supervisor and assist other departments as business volumes and staff levels demand
• Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook and departmental rules
• Report to shift on time
• Enforce and comply with all policies and procedures for the Food and Beverage Department, The Little Nell and the Aspen Skiing Company. Report to shift on time
• Is familiar with hotel fire and safety procedures and assist in emergency and security procedures as directed by management