We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an extraordinary and multi-talented Director of Bars. The Director of Bars is r

esponsible for overall operation of all facets of the Beverage component of the Food and Beverage Division while maintaining quality standards and maximizing profitability. 

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Leading by example in all that is done and undertaken to ensure that there is an ability to hold the management accountable.
• Oversee all food and beverage outlets, with a specific focus on the beverage/bar operation. Assisting and supporting operationally when needed during peak periods as well as during times of leadership shortages
• Design and develop division policies and operating protocols and procedures.
• Prepare, implement, and maintain division standards and control objectives.
• Participate in establishment of a marketing and public relations plan for F&B, with the beverage alignment per concept accordingly.
• Monitor productivity guidelines for all F&B departments.  Maximize profits within F&B.
• Establish and implement annual objectives for F&B department in accordance with company and Rosewood standards.
• Maintain operating budget. Understanding of equipment usage and needs as it specifically aligns to the beverage operation of the division, assisting in the inventory of, management of, and setting par levels to maintain glassware, racks and other bar specific equipment as necessary per concept.
• Ensure that required operating licenses and permits are displayed as required by law.
• Follow up and follow through on all requested actions.
• Hold the management team and associates accountable for performing their tasks and roles to the best of their abilities.
• Support and uphold hotel standard operating procedures concerning hiring, associate relations, supervision, and disciplinary action.
• Act as Manager on Duty at all times when on shift, as a senior member of the F&B Operational leadership team.
• Participate in quality control activities to ensure food quality, presentation, delivery and service is maintained at a superior level.
• Work closely with the Executive team to support and achieve the resort goals and objectives.
• Ensure the F&B department operates based on Rosewood quality standards.
• Interact in courteous and professional manner with all guests, associate and community members.
• Adheres to and enforces the grooming standards of the operation and hotel overall.
• Respond in courteous, professional and rapid manner in order to resolve all guest and associate difficulties.
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.
• Lead and participate in daily briefings and meetings for F&B.
• Create, inspire and conceptualize the beverage menus and concepts in alignment with overall direction set forth by the Director of F&B for all areas.
• Completive analysis to be done quarterly for all areas to ensure there is alignment with offering and pricing
• Liaising with suppliers, to arrange best pricing, unique products, support and assistance with special events and one of a kind opportunities to differentiate.
• Liaising with the Director of Programming for upcoming events and ensuring beverage is represented per standards and revenue potential.
• Reviewing and thinking of creative ways for each area to be maximizing their beverage revenue.
• Training, guiding and showing the team how to make the drinks and follow the processes and creating best practices.
• Lead, direct, coordinate, influence and persuade associate in order to maintain service quality standards.
• Interact with supervisor, subordinates, co-workers, to complete assignments, resolving associate and guest complaints.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Communication with all levels of associates throughout the hotel to ensure that F&B is able to put the best foot forward.
• Maintain clean and safe work area. Report any issues through Knowcross to be rectified.
• All other duties as required and as reasonably directed by management.

Required Skills:

• Must be able to perform job functions with attention to detail, speed and accuracy
• Prioritize, organize and follow-up
• Be a clear thinker, remaining calm and resolving problems using good judgement
• Follow directions thoroughly
• Understand a guest’s service needs
• Work cohesively with co-workers as part of a team
• Work with minimal supervision
• Maintain composure and calm demeanour at all times
• Maintain confidentiality of guest information and pertinent hotel data
• Prior heavy exposure to banquets, room service and dining operations
• Thorough knowledge of first class food and beverage operations
• Thorough knowledge of imported and domestic wines
• Thorough knowledge of budgeting
• Ability to plan, implement and design operating standards and procedures
• Ability to effectuate quality and quantity control standards
• Ability to understand financial statement and react to it
• Ability to establish annual objectives for the division and each management member of the team
• Ability to be resourceful, creative and maintain flexibility
• Ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
• Ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds and ounces
• Ability to access, input, analyse and retrieve information from computer
• Ability to maintain excellent relations with staff
• Ability to maintain staff and guest confidentiality at all times
• Ability to accept responsibility for actions of others
• Ability to manage by example
• Exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operations of the hotel
• Ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations
• Ability to focus and maintain attention to performance of asks despite frequent stressful, emergency, critical or unusual interruptions
• Ability to memorize, recollect and quickly retrieve dates, names, times and other data
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions
• Ability to participate in (and lead when necessary) all departmental and hotel-wide meetings
• Required to speak, read and write English, with fluency in other languages preferred
• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

Qualifications:  

College degree or equivalent work experience.

Experience:  

Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property. 

The salary range for this position is $90,000 to $100,000 with an Incentive up to 15% of salary. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.