The Director of Restaurants, Bars & Events oversees hotel services including restaurant, bar, and event services
operations, including food delivery and beverage programs within Lifestyle brand hotels. This position helps coordinate
openings and acquisitions of hotels, in addition to managing brand standards across applicable brands. The ability to
communicate in a positive manner, representing the Food & Beverage Operation favorably, is critical to the success of this
position.

Responsibilities

Ongoing F&B Operations
• Monitor performance of F&B operations and provide operational direction to deliver budgeted results and maintain
industry-appropriate costs, efficiencies and quality
• P&L responsibility for the food and beverage program at each hotel from opening through stabilization
• Maintain strong industry network to assist properties with recruitment
• Work with PR and venue marketing resources to drive business from the local community and create awareness in key
source markets
• Work with Lifestyle Vice Presidents on day-to-day operational issues and inquiries
• Provide post-opening F&B Operations support via audits to ensure Brand Ops standards are exemplified and sustained,
and leading correction efforts of service delivery and/or strategy as appropriate
• May provide occasional support for other luxury hotels where synergies present themselves

Design + Development for Food and Beverage Program
• Work with Lifestyle VPs to communicate the overall food and beverage program for each new hotel; gather and
coordinate input from regional operations team to capture ‘local’ food and beverage needs and requirements
• Work with Lifestyle VPs to ensure collaboration for new hotels on functional overview requirements for all F&B outlets
during the early phases of Schematic Design
• Vet new technology for future hotel F&B operations and / or the implementation into existing properties
• Partners to design appropriate kitchen and bar build-out and facilitates plan for F&B program. Coordinate feedback from
various groups Collaborate with kitchen consultants and design team as necessary
• Oversee's the design, selection process and purchase of food and beverage supplies and equipment (OS&E)
• Act as a liaison for the integration of the third-party operator into the hotel operations

Opening and Transitions
• Work with hotel leadership and F&B partners to establish staffing models for ongoing success of the third-party operation
and managed outlets as appropriate
• Work with PR and venue marketing resources to drive business from the local community and create awareness in key
source markets
• Work as liaison for F&B to communicate brand voice to PR and marketing resources
• Work with Lifestyle Vice Presidents on F&B related Pre-Opening Budget development, Staffing Guides and customization
of property training programs
• Work with Lifestyle Vice Presidents on F&B related Pre-Opening Budget development, Staffing Guides and customization
of property training programs
• Works with Openings Support team to ensure all F&B related critical path items are accurate and maintained
• Works with Human Resources to ensure that all F&B trainers in attendance are provided with appropriate knowledge to
train others