The Director of Restaurants will be responsible for serving as the strategic business leader of the hotel’s food and beverage operation, including Banquets, and serving as a liaison for the hotel’s outlets. The position ensures the food and beverage operation meets the hotel’s target guests needs, ensures team member satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Furthermore, this role develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property team members and provides a return on investment.
Responsibilities:
•Set expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors
•Review financial reports and statements to determine how Food and Beverage is performing against budget
•Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy
•Work with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance
•Establish challenging, but obtainable goals to guide operation and performance
•Develop and manage Food and Beverage budget
•Monitor the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed
•Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all team members
•Utilize interpersonal and communication skills to lead, influence, and encourage others
•Demonstrate honesty and integrity, lead by example
•Encourage and build mutual trust, respect, and cooperation among team members
•Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
•Identify the developmental needs of team and coach, mentor, or otherwise helps others to improve their knowledge or skills
•Stay aware of market trends and introduces products to meet or exceed customer expectations, generate increased revenue, and ensure a competitive position in the market
•Review findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken
•Coach and support leadership team to effectively manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.)
•Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership
•Ensure employees are treated fairly and equitably
•Informs and updates the team on relevant information in a timely manner
Requirements:
•High school degree (or equivalency) with Hotel/College training preferred
•6 years’ experience in the food and beverage, culinary, event management or related field
•Solid understanding of banquet revenue generation
•High energy and outgoing personality
•Organizational skills and attention to detail
•Diplomatic team player
•Excellent communication skills both written and oral
•Proficient in the use of Microsoft Office, event management software and customer management platform
•Creative and innovative, as well as proactive and customer-oriented
•Excellent time management
•Ability to multi-task, work in a fast-paced environment, maintain calm under pressure
•Strong leadership and communication skills
•An aptitude for self-motivation
•A can-do attitude and a hands-on approach
•A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel
Our Company
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