Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with The Joule’s values.  
• Monitor and control food & beverage inventories.
• Maintain inventories of related food & beverage equipment.
• Monitor and control labor costs.
• Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
• Analyze GL reports, identify trends and areas of improvement in preparation for P&L
• Perform internal audits of all outlets (assess quality of products & services)
• Lead and manage projects in order to maintain and improve the overall guest experience in all Outlets.
• Manage Departments Heads, including training, counseling, disciplining, terminating and complete performance evaluations.
• Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards and local, state and Federal liquor laws.
• Maintain excellent knowledge of current F&B trends.
• Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Provide operational support in all areas needed.
• Build and influence relationships throughout the outlets with open communications and genuine care.
• Review shift reports, follow up and address concerns to ensure healthy operations.
• Perform other duties as requested by management.

• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Always maintain a warm and friendly demeanor.
• Long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Education and Experience:

• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must know F&B preparation techniques, health department rules, and regulations, liquor laws, and regulations.