Job Description

Job Location: Nobu PA - Palo Alto, CA 94301
Position Type: Full TimeEducation
Level: High School
Salary Range: $130,000.00 - $135,000.00 Salary/year
Travel Percentage: Negligible
Job Shift: Must Have Open Availability
Job Category: ManagementThe Director of Food & Beverage will oversee all food and beverage operations across the property while simultaneously managing the flagship Nobu Restaurant. This dual role requires exceptional leadership, a deep understanding of luxury hospitality, and the ability to uphold Nobu's world-renowned standards of culinary excellence and service.

ESSENTIAL DUTIES AND RESPONSIBILITIES
- Oversee all food and beverage outlets including Nobu Restaurant, Lobby Bar, In-Room dining, banquets, catering, and all other F&B as needed
- Develop and implement strategic plans to maximize revenue, profitability, and guest satisfaction
- Create and manage annual budgets for all F&B departments
- Monitor financial performance, analyze P&L and labor statements, and implement cost control measures
- Assist with the development of the annual marketing plan and ownership presentations
- Prepare the weekly forecast to utilize as a baseline for staffing in the restaurant, banquets, and catering
- Communicate with all Departments of the hotel on business fluctuations and developments, special guests and groups
- Monitor budgets and payroll records. Review financial transactions to ensure expenditures are authorized and budgeted
- Hire, train, and develop F&B leadership team members across all outlets
- Ensure compliance with health department regulations and maintain all necessary licenses
- Collaborate with Executive Chef on menu development and pricing strategies
- Work closely with Sales, Marketing, and PR to promote F&B offerings and special events
- Prepare and conduct annual performance reviews in accordance with hotel policy, and inform management of any developments within the department
- Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance
- Review work procedures and operational problems to determine ways to improve service, performance, and safety
- Monitor food preparation methods, portion sizes, and garnishing/presentation of food to ensure food is prepared and presented in an acceptable manner
- Establish and enforce standards for personnel performance and customer service
- Investigate and resolve complaints regarding food quality and/or service
- Review/approve invoices for products and services related to the department; analyze variances and take corrective action where appropriate
- Work with Executive Chef to maintain food and equipment inventories and keep inventory records
- Order and purchase equipment and supplies
- Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
- Monitor menu mix to determine which items are most profitable and which items should no longer be offered due to lack of popularity
- Test prepared food by tasting and smelling to ensure palatability and flavor conformity. Visually inspect prepared food to ensure consistency in presentation and plating. Provide feedback to Executive Chef and kitchen staff as appropriate
- Estimate food, liquor, wine and other beverage consumption to anticipate amounts to be purchased or requisitioned
- Monitor employee and patron activities to ensure liquor regulations are strictly adhered to
- Review and revise menus regularly as required
- Consistently maintain a professional relationship with all personnel and guests while protecting the interests of the brand and hotel
- Use purchasing and inventory knowledge to track costs, transfers, waste, promo and forecasting in all revenue centers for food and beverage. Monitor all purchases of materials and supplies
- Approve menus in consultation with the Hotel General Manager, Executive Chef and Director of Finance. Review potential food and beverage menu options and develop new menus based on trends
- Direct large annual events such as Mother’s Day, Valentine’s Day, holiday brunches, etc
OTHER
Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all employees are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility.

SUPERVISORY RESPONSIBILITIES
Responsible for the overall direction and coordination of the restaurant department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
- Organizational skills to function effectively with attention to detail while meeting established deadlines.
- Strong working knowledge of Microsoft Office software (MS Word, Excel, Access, Outlook, etc.).
- Able to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.
- Has experience in standardizing recipes, plating, and costing menus.
- Possess awareness of individual needs, the ability to handle all situations professionally, and excellent interpersonal skills to deal effectively with guests, management and employees.
- Excellent organizational, multi-tasking, planning, written and verbal communication skills.
- Able to work in a fast-paced, busy, and, at times, stressful environment.
- Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
- Able to frequently move freely about the office, sit or stand for long periods and withstand various activities.
- Can travel off property as required to represent the hotel.
- Must have excellent interpersonal skills to deal effectively with all business contacts, maintain a professional, neat and well-groomed appearance adhering to company standards.
- Requires the ability to work varied shifts, including nights, weekends and holidays.
- Must be able to communicate effectively in English, both verbally and written. The ability to speak Spanish is preferred but not required.
- Must be customer service oriented and have excellent hospitality skills.
- Must meet legal age requirement for position.
EDUCATION/EXPERIENCE
- High School Diploma or equivalent required. College education or equivalent hotel or business administration degree preferred.
- 5+ years’ experience as a Restaurant General Manager or Director of Food and Beverage in a 4-star or 5-star property strongly preferred. Expertise in food and beverage operations, sales and revenue growth, inventory control, cost control, food preparation procedures, budgeting, forecasting and capital expenditures required. Must also have strong experience in food purchasing including price negotiations.
- 10+ years’ combined experience in food and beverage management and supervision of employees in the hotel, banquet and/or restaurant industry required. Must possess overall knowledge of current culinary trends, food quality and food and beverage preparation and presentation.
CERTIFICATES AND LICENSES
Valid Food Handler Card is required. Certification in the safe service of alcohol (RBS) is required. CPR/First Aid certification is preferred.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate. The lighting in the work environment varies from bright to somewhat dim. This position may be required to work outdoors at times and may experience various types of weather.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand, sit and talk, or hear. The employee is frequently required to walk, use hands to finger, handle, or feel, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.