Director of Food & Beverage

Job Description

Profile: Must be committed to great guest service and have a passion for food and beverage. Very thorough and task oriented person who can complete menial as well as substantial tasks under various conditions. Multi-skilled and able to hop into any position within the restaurant at any time necessary. Has ability and tolerance to manage and maximize a diverse workforce and can relate to people on a variety of different levels. The Food and Beverage Director should be charismatic, confident, and has the ability to motivate through example. The Food and Beverage Director should be effective in managing relationships between FOH, BOH, and other departments to creating a culture of care, concern and accountability. The Food and Beverage Director should have the ability to shift gears and represent all outlets for PR, press-related, marketing initiatives, and internally. The best Food and Beverage Directors enjoy making all guests happy, internal and external.

Reports To: SVP of Operations

Service + Team

• Ensure total guest satisfaction and to ensure the finest quality of food and beverage.
• Professionally develop management.
• Supervise and lead the staff using 21c culture.
• Instill 21c culture into management team and F&B team.
• Provide the highest and most efficient level of service expected by the guest.
• Ensure the department is staffed sufficiently for each meal period.
• Make every effort to keep morale of the restaurant & events high.
• Create a following of regulars.
• Train, train, and train team some more. Give verbal and written quizzes often.
• Ensure team is following service standards.
• Responsible for all operational duties.
• Responsible for keeping all FOH equipment operational, (i.e. telephones, Open Table, event OSE).
• Ensure restaurant & event space cleanliness and maintenance.
• Constantly seek improvement in self, team, and the restaurant & event space as a whole.
• Maintain a positive, friendly attitude with team & guests.
• Ensure amenities are executed.
• Oversee all hiring and training of team. Determine hiring and termination of all teammates.
• Handle and resolve all team concerns.
• Develop all teammate reviews (through delegating) and administers all management and teammate reviews
• Ensure submission of PAFs for all HR actions.
• Partner with hotel GM to build and maintain the 21c culture within EC and property wide.
• Partner with Executive Chef to create a unified, guest & team focuses F&B department.

Financial Management + Food & Beverage Program

• Control all costs: food, beverage, labor & operating.
• Perform monthly forecasting for all F&B revenue centers.
• Create yearly Budget for all F&B revenue centers.
• Oversee the development and release of the weekly schedule.
• Revenue generating programs/systems/promotions/sales contests.
• Meet with vendors to purchase new items, explores best pricing.
• Oversee development of the cocktail and wine program in conjunction with Beverage Director.
• Partner with Executive Chef on guest feedback and best menu practices to increase average check.
• Run weekly product mix report:
  • to ensure all pricing is correct
  • to analyze what is selling
  • to determine necessary menu adjustments
• Facilitate daily/weekly/monthly sales contests for team in all meal periods to improve sales.

Sales Team + Events

• Partner with Director of Sales & Marketing to drive revenue and exposure to the property, restaurant and events.
• Explore, with hotel GM & DOSM, the best ways to creatively market the brand and the property. Must be efficient with current trends in electronic media and be comfortable in exploiting those to benefit the property.
• Field all guest requests menus, special requests, etc.
• Lead the charge when planning and developing special events. Delegates to management team in order to adequately prepare for events (Derby, Bourbon Heritage Month etc.) and so that all bases are covered.
• Assist Catering Event Sales & Event Manager with driving revenue, maintaining service, winning business.
• Field donation requests w/GM & Executive Assistant.
• Supervise special promotions and events held in the restaurant.

Reputation Management

• Respond to all customer surveys in Revinate.
• Respond to all customer reviews in Revinate.
• Respond to all guest email/phone calls.

Qualifications

Job Requirements:

• Some college education.
• Minimum five to eight years experience in a high volume, high quality restaurant.
• Some hotel property experience preferred.
• Minimum two years management/supervisory experience.
• PC. experience.
• Must be able to show enthusiasm for the team, restaurant, events, the Brand, and the culture.

Expected meetings/weekly happenings:

1. Monthly P&L review with team and corporate.
2. Attend daily property stand up (delegate to management team when unable to attend)
3. Weekly BEO meetings with FOH/BOH/BQT.
4. Weekly MGR meeting.
5. Weekly meeting with 21c Hotel GM.
6. Weekly/Biweekly Senior Leadership meeting
7. Monthly CGS inventory.
8. Bi-monthly phone call to Corp. Director F&B Operations to 'brainstorm', 'catch up'.
9. Quarterly lounge & restaurant team & Event team meetings.
10. Event planning meetings (times vary).
11. Marketing meetings with Brand Market Specialist & DOSM.

A good F&B Director....

1. Manages the managers.
2. Encourages junior managers to attend wine tastings, read wine education books, attend P&L reviews and learn how to read P&L.
3. Aware of staff needs and morale. Has finger on the pulse of the restaurant dynamics.
4. Is tireless in their positive attitude.
5. Stays informed. Reads industry magazines, websites. Dines out to stay on top of trends and maintain industry relationships.
6. Strives to continue to learn so that they may continue to teach.
7. Is a champion of "saying yes to the guest and to each other" and supports the 21c culture.
8. Is not afraid to get their hands dirty.
9. Recognizes a regulars' birthday.
10. Knows the name of every team member on property.