VP of F&B Operations – The Hoxton

Company Description

We are currently looking for a VP F&B Operations to join our Hoxton team here at Ennismore.

We’re growing quickly and have ambitious plans for our future, so we need someone who will support the Brand COO to strategically implement F&B strategy and coordinate F&B operations across our Hoxton sites to optimise P&L opportunities and maintain the key quality standards that meet the company’s mission and brand values are met as we continue to expand.

The VP of Food & Beverage will support both pre-opening and current property teams, to ensure that our guests have a consistent brand experience, and strategic plans are in place for all F&B operations.

What you'll do…

Existing Hotels

• Support the Hoxton General Managers and their Directors of F&B in developing a strategic plan to ensure that all KPOs meet their budgeted food and beverage targets.
• Manage the ownership relationship in regard to the F&B operations and support the hotel operations team to deliver budgets and P&L results directly to ownership.
• Liaise with Carte Blanched and any external F&B consultants to manage the contracted deliverables and oversee and approve any conceptual changes required when KPO’s are not being achieved.
• Work as a bridge between the brand team and the hotel F&B team to assist in the creation and execution of a strategic action plan for all outlets.
• Conduct monthly deep dive reviews with the Directors of F&B for struggling F&B operations and approves strategic action plans based on need periods in all outlets.
• Regularly visit hotels to audit operations and F&B performance, as well as to review the performance of the hotel teams.
• Manage and direct the F&B team in order to support and deliver brand standards, menu changes, service standards and budgeted KPO’s.
• Use data collection methods to compile, display, track, and analyse defect trends, and to champion and celebrate property success.
• Review guest feedback and audit scores with F&B team ensuring appropriate action is taken.
• Stay visible and communicate with F&B team on a regular basis to obtain feedback on evolution of brand standards, quality of product, service levels and overall satisfaction.
• Manage the recruitment process for hotel HOD level F&B management, along with the hotel team.
• Liaise with the Deputy Brand COO, VP of Operations and Director of F&B Operations to align on F&B priorities across all Hoxton’s.
• Liaise with the Ennismore Partnership Studio to ensure all dictated brand standards and partnerships are considered, agreed and hotels are informed on compliance requirements.

New Openings and transitions

• Work with the development team and Carte Blanched during the underwriting process to ensure F&B figures are in line with brand norms and market trends.
• Develop the POB with Finance and all stake holders.
• Work closely with Project Managers/Directors to ensure that the physical product is designed and built / converted to be compliant with brand and fire-life-safety requirements.
• Manage the concept creative process with Carte Blanched on all concept decisions to ensure the outlets are positioned to achieve underwriting KPO’s and have sign off approval.
• Work with Finance, the hotel General Manager and the Director of F&B on the first-year operating budget and support in the presentation of the budget to ownership.
• Provide expertise and guidance to owners and hotel management teams of new / transition hotels to facilitate successful and timely openings / re-brandings.
• Provide operational input into the design of the physical product through Aime Studio and other stakeholders.
• Manage the allocation of the Hoxton F&B Ops team for site visits and pre-opening support.
• Facilitate the input of technical and operational expertise to the project as required.
• Support the F&B management team, share learnings and best in class examples from the Ennismore family.
• Give assistance and guidance to General Managers and their Directors of F&B, as necessary.
• Help in the owner relationship as and when necessary or critical.
• Provide taskforce support for opened hotels, when necessary, especially in quick turnaround conversion or re: branding projects.
• Partner pre-opening F&B teams with the interpreting of brand standards and incorporating them into critical path actions.

What we're looking for...

• Deep understanding and experience of brand and F&B operations across multiple markets.
• Ability to create opening strategies for multiple concepts across all markets.
• Experience in developing concepts and brands in all F&B sectors.
• Confidence and diplomacy in managing ownership and multi stakeholders.
• Experience of pre-opening processes across multiple markets.
• Ability to analyse results and create strategic action plans.
• Resilience, determination and high energy – especially given the focus on openings.
• Someone who thrives in a creative and entrepreneurial environment rather than a structured and established work environment.
• Someone who is all over the detail and has the ability to keep those plates spinning.
• An out-of-the-box thinker, who makes brave choices and inspires others to do the same.
• You’re looking for a place where you can be you: no clones in suits for us.
• You’re not precious. We leave our egos at the door and help get things done.
• You’re up for doing things differently and trying (almost) everything once.
• You want to be part of a team that works hard, supports each other and has fun along the way.

What’s in it for you…

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and building a portfolio of brands.
• Great discounts across the entire Ennismore family (which you get to keep even if you decide to leave us!)
• A competitive package and plenty of opportunity for development.