Director, Food & Beverage

Description

Position Title: Food & Beverage Director

Reporting to: Hotel General Manager

Status: Exempt 

Salary: $100,000-$120,000/ annually- depending on experience

Incentive: As approved by EVP, F&B

Location: On-Site, ALL

Date: November, 2024

Position Summary

Gravity Haus is looking for an energetic and outgoing Food & Beverage Director. The ideal candidate maintains a positive attitude and is driven to provide outstanding customer experiences.

You have a lead by example approach and are a team player in every sense of the word. You have first hand knowledge of each position on the Restaurant Team, allowing you to not only lead but meet each teammate where they are at and help them grow, thereby establishing a shared level of excellence and camaraderie, making Gravity Haus not only the premier location for dining and guest experience, but the premier location to be a part of an award-winning team!

That’s where YOU come in!

Who You are…

• You have Minimum 3 years of management leadership experience in an upscale restaurant that focuses on exceptional service, food & beverage.
• You have strong leadership acumen that you use to align culture and standards initiatives with the company’s overall strategic direction.
• You have excellent emotional intelligence and interpersonal skills, with the ability to build strong working relationships with team members and community members creating powerful moments
• You have demonstrated the ability to develop and empower talent by creating learning & growth opportunities while managing the complete team member experience from start to finish.
• You have experience in both independent & corporate restaurant settings with annual revenue over 3m per location 
• You have the ability to read & interpret financial statements and budgets to align quarterly & period goals to the shift focus
• You have demonstrated success building a high-expectation service program in the hospitality industry
• You have a sense of ownership that identifies pain points in operations steps in to fill voids and build infrastructure for future success and stability.
• You have found success collaborating with the leadership team & cross functional teams to develop necessary strategy, infrastructure, systems, and operations support for operational excellence 
• You have outstanding communication skills with the ability to work collaboratively with the leadership team, providing sound strategic advice through periods of change and growth
• You have an appreciation for and commitment to the outdoors, sustainability, and your own personal growth. 

What You’ll Do…

• Act as a strategic partner to the restaurant’s Executive Chef and hotel General Manager, collaborating to realize the company’s vision, mission, and goals.
• Develop, implement, and iterate on programs and initiatives aimed at culture-building, employee training and development, service standards, menu creation, expense and cost management, all with an eye toward affirming the company’s cultural and fiscal successes as well as the value of its member experience.
• Manage an annual departmental budget.
• Own financial performance of the outlet, including being an active driver of marketing, sales, events and promotions.
• Run daily preshifts with training, member events, service tips and people announcements
• Build and manage team schedules
• Coach and discipline team members as needed
• Post jobs, interview and hire
• Ensure each new team member has a training plan and appropriately is set up for success
• Attend daily hotel lineup at 9:30am or ensure F&B representative attends
• Ensure all reservations are confirmed prior to dinner service
• Ensure all Members are noted in OpenTable and recognized as members by a special touch
• Provide constant coaching and feedback to the team to improve the operation
• Manage costs and invoices promptly and with a high attention to detail
• Run sales numbers monthly to collaborate with Chef and F&B Director on best and worst sellers.  Address worst sellers.
• Attend weekly financial strategy meeting for the restaurant
• Ensure all employees are paid correctly by closely monitoring missed punches, holiday pay and OT/Training pay
• Ensure monthly beverage inventory is performed on the last day of the month, each month
• Along with the Private Events Manager, build, plan, and execute a Private Events program in a newly remodeled Private Dining room, lounge, and the restaurant space