Opportunity:

Manage wine program for the hotel on a day-to-day basis as well as lead wine service on the floor at Lacroix on busy nights. Lead wine education for Lacroix staff.

Potential Career Path   

Beverage Director – Food & Beverage Director

Essential Job Functions

• Certified or higher level or equivalent experience.
• A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
• Applicants are required to have three to five years’ experience with a diversity of Food and Beverage management positions including Hotel experience
• We are looking for an individual who has a solid knowledge of food & beverage, has creativity, a passion for education, and is able to evidence good business acumen, a strong work ethic, and excellent people-skills.
• Demonstrated experience developing beverage programs.
• Strong written and verbal communication skills. 
• Familiarity with Hotel Forbes and/or LQA standards a plus

Position Requirements

• Deep understanding & knowledge of wine
• Ability to collaborate with bar manager & restaurant General Manager on beverage needs
• Preserve excellent levels of internal and external customer service
• Identify customers’ needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Implement policies and procedures
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report to management regarding sales results and productivity
• Maximizes the revenue opportunity by evaluating and executing plans that get results.
• Follows and knows trends in the industry and evaluates how to incorporate them into our product offering.
• Helps Developing menus that reflect the concept and current industry trends consistent with the branding concept.
• Has assisted with promo plan development to drive revenue.
• Is entrepreneurial and sees beyond the current day.
• Knows operating costs and can develop an operational business model to maximize results.
• Collaborate with the hotel chefs, F&B/Banquet managers, and catering managers with menu creation, menu costing, and the development and implementation of service standards. 
• Develop metrics to evaluate performance of food and beverage departments. 
• Ensure food and beverage purchases are made and managed according to company standards, using appropriate systems and processes. 
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.