Director of Food & Beverage | AC / Moxy Atlanta Midtown

Job Duties And Responsibilities

• Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
• Maintains budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
• Increases level of guest satisfaction by delivering an outstanding product and service
• Understands and executes all brand directives for strategic partners
• Complies with brand dictated menus and programs
• Directs the daily activities and assignments of staff, ensures appropriate coverage, develops and communicates departmental strategies and goals, and assigns/prioritizes work
• Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
• Provides direct oversight of the property wide Banquet and Catering options
• Pairs with the Sales Department to review all F+B minimums and selling guidelines.
• Collaborates with Director of Sales on sales and marketing strategies
• Accountable for all Brand Standards related to Food and Beverage
• Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
• Reviews and approves all menus and pricing in restaurant outlets and banquet/catering
• Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position
• Develops a selection and pricing strategy for all liquors and wines, and supervises their procurement
• Ongoing maintenance of the physical asset through capital planning as required in the budget process
• Fulfills all Health and Safety regulations
• Interviews, hires, and trains employees; plans, assigns, and directs work; appraises performance; rewards and coaches employees; addresses complaints and problem solves

Education And Experience

• Minimum of High School education, post-high school education preferred
• Bachelor’s Degree in Hospitality/Restaurant Management or equivalent is preferred
• Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
• Food Handler and Alcohol Awareness Certifications (if applicable)
• Knowledge of alcohol serving practices and standards
• Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
• Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher
• Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success