“Lead Culinary Excellence at The Chattanoogan – Shape the F&B Experience at Hilton’s Curio Collection!”

Rémunération: 80 000 $ à 85 000 $ par année plus bonus

Perks: PTO; Insurance Plans with Options; 401K with Matching Funds; Team Discount Program

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.

We are currently recruiting for a Director of Food & Beverage to join our team!

The Director of Food & Beverage is responsible for leading all food and beverage operations, including restaurants, lounges, bars, and banquet services. This role ensures exceptional guest service standards, operational efficiency, team leadership, and financial performance while maintaining a safe, clean, and compliant work environment.

What we offer:

Competitive Salary!
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
401k with employer MATCH!
Paid PTO!
Uniforms Provided for most positions!
Team Member Hotel Discount Program!

Essential Functions

Lead and manage all food and beverage service operations and events
Oversee dining rooms, lounges, bars, and catering functions, ensuring proper setup and service standards
Ensure team members maintain proper uniform and appearance standards
Recruit, hire, train, coach, and develop team members
Create and manage staff schedules and communicate updates effectively
Coordinate with kitchen and service teams regarding reservations, special events, and operational needs
Conduct pre-shift and operational meetings
Evaluate team member performance and administer coaching and disciplinary action in accordance with company policies
Monitor guest satisfaction and resolve concerns promptly and professionally
Conduct inventories, including beverage (monthly) and china, glassware, and silverware (quarterly)
Serve as Manager on Duty (MOD) as assigned
Monitor and control labor costs, expenses, and profitability
Review and manage payroll accuracy and daily operational reports
Identify revenue opportunities through promotions, events, and team training on upselling
Ensure compliance with all safety, sanitation, and alcohol service laws and company policies
Collaborate with the Executive Chef on menu development and pricing strategies
Coordinate effectively with other departments to ensure operational success
Ensure compliance with brand standards and company policies
Attend required meetings and leadership functions
Perform additional duties as assigned by the General Manager or Corporate Director of Food & Beverage

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

Ability to apply commonsense understanding to carry out instructions given.
Must have strong leadership skills, interpersonal skills, excellent English language verbal and written communication skills, listening skills, follow up and follow through ability, basic math skills, strong organization skills, ability to multi-task, team builder, proven track record of increasing experience and responsibility.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee will be required to stand for long periods of time on hard surface; using arms, hands and legs repetitively; handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl
The employee is frequently required to walk, balance, talk, hear and smell
Must be able to work with cleaning chemicals, warm temperature and able to work with all food products
Must regularly be able to carry and balance up to 25 pounds without assistance
Must be capable of effectively using close vision, distance vision, color vision and sense of smell
Able to operate in mentally and physically stressful situations

QUALIFICATION STANDARDS:

Required to have current food handler’s card and alcohol service certifications as required by federal/state/local laws.
Minimum (6) six years’ management experience in the hospitality industry in food and beverage where the experience is heavily guest-focused preferred.
High School education is required.
Some college education preferred

EEO Employer

Ascent Hospitality

The Southeast's Premier Hotel Management

The Art of Hospitality

At Ascent Hospitality, our mission is to deliver distinguished hospitality to our guests and team members. While the concepts of our luxury, upscale and mid-scale brands are tailored to the needs of today's business and leisure travelers, Ascent Hospitality focuses on delivering an exceptional experience and long-lasting memories as featured in our unique, one of a kind boutique hotels, all with their own personalities.