Corporate Director of Food

**JOB SUMMARY
The Corporate Director of Food and Beverage Operations provides operational leadership to drive guest satisfaction and financial performance in the area. As a business partner to the SVP/President and Leadership team, the incumbent provides a strategic perspective to help make optimal business decisions for the area. Functions as the strategic business leader of all Capella Hotel Group hotels in the area, providing expertise, strategic direction and insight regarding food & beverage, event management, and related services, and guest satisfaction. This leadership role evaluates the current state of operational performance, formulates the strategy to achieve business objectives and implements area wide systems and processes that leverage and support enterprise strategies to maximize food & beverage, event management, related services, and guest satisfaction business performance.

**KEY DUTIES
**Business / Functional Results**
- Lead and facilitate the delivery of sustainable business results against growth and profitability objectives.
- Ensure strategies and actions to exceed guest expectations and deliver high quality products and services are in place to create customer loyalty and increase market share.
- Lead the execution of operations responsibilities for the area: related services, food and beverage, event management, guest and associate satisfaction, financial management and quality assurance.
- Ensure properties deliver against QA operation review and discipline initiatives to build brand equity and customer loyalty.
- Play key role in assisting Development in hotel development process, providing expertise to design process for market projects, due diligence and operations excellence. Work with corporate groups as appropriate to ensure smooth development / pre-opening / conversion process.

**Leadership**
- Is strategic business partner to the SVP/President and the rest of the team. Provide functional and business expertise and strategic perspective to develop quality products and services to meet or exceed the needs and expectation of guest and associates and provide a return on investment to the owners and the Group.
- Provide leadership to the operations functions (e.g., F&B, Event Management, and related services and promoting guest satisfaction in these areas by setting priorities aligned with the discipline goals related to key business priorities. Identify service improvements, anticipate challenges, and create competitive breakthrough strategies for the area. Protect and strengthen Capella Hotel Group's competitive advantage by advocating and supporting sound business and operational decision making. Advise GMs, Director Ops, Area team, and MI on existing and evolving business and operation issues; help enhance the team’s operational and business skills.
- Serve as market change agent and provide oversight in the implementation of related programs and key initiatives in the market.

**Managing Execution**
- Set priorities and drive results through effective people management and processes utilizing reliable tools and leveraging resources to include other parts of the organization.
- Hold high performance expectations, willingly own results, and hold others accountable regardless of reporting relationship. Assign clear accountability, and provide both the leadership and resources to ensure that individuals deliver desired contributions and results. Monitor implementation to assure success and accountability for results.
- Put in place early warning systems and appropriate metrics to identify and manage business and financial risks. Ensure brand standards are adhered to in the area.
- Develop processes to enhance communication and sharing of best practices in the area. Coordinate and direct work groups to address common issues.
- Steering through Monthly Leadership Meetings with Food and Beverage Leaders in driving profitability, product innovation and adherence to brand standards and Forbes standards.

**Building Relationships**
- Build effective working relationships with internal (regional teams, corporate resources) and external groups (customers, partners).
- Ensure that owners are considered partners in designing / implementing key initiatives.
- Advise owners on operations standards, food and beverage concepts, and quality assurance issues.
- Sell ideas persuasively and influence without direct authority. Negotiate skillfully in tough situations, settle differences and win concessions without damaging relationships.
- Working with strategic partners in Food and Beverage procurement in driving access to the highest quality Operating Supplies for Capella at most competitive pricing.
- Driving best practices as it relates to Sustainability in Food and Beverage Operations.
- Drives innovation in the areas of Food and Beverage execution and Revenue Management having a strong pulse on costing and opportunities in the Food and Beverage Operations of each Hotel.
- Supporting the