Director, Food & Beverage

Hotel: 

Chateau on the Lake

415 North State Hwy 265

Branson, MO 65616

Director, Food & Beverage

Full time

Atrium SPIRIT – where teamwork, passion and appreciation ignite service excellence

What’s in it for you?

The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.

• Career Growth & Learning – 40% of our management hires are internal promotions!
• Invest in Your Future – 401(k) plan with company match.
• Comprehensive Health Coverage – Medical, dental, and vision insurance options.
• Paid Time Off & Vacation – Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations
• Perks That Fit Your Life – Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.
• Purpose & Impact – Make a difference through Atrium’s community service and volunteer programs.

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Primary Purpose: 

The primary purpose of the Director, Food & Beverage provides guests with an excellent food and beverage experience through overseeing the property’s day-to-day Food & Beverage operations and ensuring that the culinary team produces the highest quality service and product for guests and events.

Work Performed: 

The Director, Food & Beverage will be tasked with the following duties, responsibilities, and assignments: 

• Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling; 

• Manage associates by ensuring they understand and adhere to employment practices, recommend employment decisions and corrective action, support performance management, and implement discipline in accordance with Atrium’s Core Values; 

• Lead the Food and Beverage teams in both the outlets and banquet departments while partnering with the Event Sales and Event Services teams to create collaborative, effective, revenue driven results;  

• Meeting with functional group leaders to drive guest service and financial performance; 

• Lead the effort to achieve guest service standards by constantly seeking ways to improve products and services;  

• Teach and enforce health code requirements, safety procedures and cleanliness standards throughout all food and beverage operating departments;  

• Controlling labor costs with effective scheduling and cross training  

• Achieving monthly revenue forecasts and budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control;  

• Creating menus t