Food and Beverage Director

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, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize 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
• Partners 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 approve 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 supervise 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; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve

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, Skills and Abilities

• Knowledge of alcohol serving practices and standards
• Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations
• 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

Benefits

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
• Multiple Health Insurance and Life Insurance options
• 401k Plan + Company Match
• Paid Parental Leave
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program

Company Information

• Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry.
• We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries.
• Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

Compensation

$70,000 - $80,000