Director of Food and Beverage - New Haven, CT

Hotel Marcel is a distinguished hospitality establishment located in New Haven, CT. Renowned for its commitment to sustainability and luxury, Hotel Marcel offers guests an exceptional experience rooted in environmental responsibility and modern comfort. As an innovative boutique hotel, it combines elegant design with eco-friendly practices, making it a leader in the hospitality industry. The hotel prides itself on delivering outstanding service while maintaining sustainable operations, setting it apart in a competitive market. With a prime location at 500 Sargent Drive, the hotel serves both leisure and business travelers by providing an inviting atmosphere, exquisite dining experiences, and top-tier amenities. The Director of Food and Beverage at Hotel Marcel plays a pivotal role in maintaining a profitable and high-quality food and beverage department. This leadership position is responsible for ensuring the delivery of exceptional service levels in a fine dining environment. The role requires a proactive and innovative approach to promoting business growth through new ideas and strategic planning. The Director is entrusted with fostering a positive work culture that encourages employee retention and engagement while managing revenue and payroll budgets effectively. Success in this role involves meeting budgeted productivity metrics alongside developing and executing operational strategies that uphold the hotel's commitment to excellence. This position demands a hands-on leader who can monitor industry trends, update menus and beverage lists to stay competitive, and maintain compliance with health, safety, and liquor laws. Collaborating closely with the General Manager, the Director of Food and Beverage keeps abreast of departmental issues, resolves challenges, and ensures smooth operations. The role includes coordinating loss prevention measures, conducting inventories, and analyzing variances to maintain budget discipline. Training and development form key components of the position, with the Director responsible for recruiting qualified team members, conducting regular training sessions, and maintaining service standards and staff appearance. The Director will also lead meetings and ensure alignment across departments for pre-event and post-event activities. By providing employees with the necessary tools and environment to excel, the Director supports a memorable and refined dining experience for guests, aligning with Hotel Marcel’s distinguished reputation. The ideal candidate will possess strong interpersonal skills, a commitment to diversity, and a thorough understanding of financial and operational metrics specific to the food and beverage industry. This role is critical to sustaining the hotel's competitive edge and delivering on its promise of quality and service. Employment type and salary details are generally aligned with industry standards for senior management roles in hospitality, reflecting the professional qualifications and experience required for this position.

• College degree
• Five years of related experience in a food and beverage capacity
• Strong verbal and written communication skills
• Significant attention to detail
• Complete understanding of NOI profitability and budget goals
• Knowledge of food and beverage preparation techniques, state health department rules and state liquor laws
• Computer skills with hotel information systems preferred
• Excellent guest service skills
• Commitment to diversity and inclusion
• Strong interpersonal skills