What you get to do: Provide restaurant, café, rooftop lounge, and banquet guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing market
Your day-to-day: It is the Director of Food and Beverage's responsibility to lead service education and continuously offer a Best Place to Work through: * Daily line-ups and regular department meetings; * New server, host and bartender training programs; * Ongoing development and training; * Daily evaluation of restaurant service performance; * Employee discussion and performance management including timely completion of performance evaluations; * Coordination of timely food production. * Provide direct oversight of property-wide Banquet and Catering operations. Work closely with sales on booking groups (preliminary menus and diagrams to make sure group fits). Review all F&B minimums and selling guidelines. Work closely with catering to get events When groups are contracted with sales, work on groups (intro letter, BEO's, billing, guest room blocks, group resumes).
The Director of Food and Beverage will partner with the Executive Chef to provide \u0022excellent quality and presentation\u0022 of all food to the guests.
The Director of Food and Beverage will partner with the Executive Chef to have final approval of all banquet and catering menus and pricing.
The Director of F&B participates in the evaluation of food product, front-of-the-house employee performance, and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement. *
It is also the Director of Food and Beverage's responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll. The Director of Food and beverage is responsible for identifying talent and providing the necessary training as positions open.
Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally. Coordination of kitchen cleanliness with the Executive Chef. Coordination of service area maintenance with floor management, employees and any outside services.
Ongoing maintenance of the physical asset through capital planning as required in the budget process. * Manages all subordinate supervisors in the Restaurant. Is responsible for the overall direction, coordination, and evaluation of this restaurant's employees. Carries out supervisory responsibilities in accordance with CHRCO policies, procedures and applicable laws.
Specific experience we're seeking: Minimum 3 years as a Restaurant GM, Director of Food and Beverage in a hotel , independent or upscale chain restaurant environment or combination of experience with proven experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations and P&L management. * BA/BS in Hospitality/Restaurant Management, Business or equivalent field required. * Proven systems knowledge and experience with Micros and payroll systems or combination of these systems required.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required.
LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
See Job Description.