Director of Food & Beverage

Company Description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality.  We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

Come join our Flock!

Job Description

Profile: Must be committed to great guest service and have a passion for food and beverage. Very thorough and task oriented person who can complete menial as well as substantial tasks under various conditions. Multi-skilled and able to hop into any position within the restaurant at any time necessary. Has ability and tolerance to manage and maximize a diverse workforce and can relate to people on a variety of different levels. The Food and Beverage Director should be charismatic, confident, and has the ability to motivate through example. The Food and Beverage Director should be effective in managing relationships between FOH, BOH, and other departments to creating a culture of care, concern and accountability. The Food and Beverage Director should have the ability to shift gears and represent all outlets for PR, press-related, marketing initiatives, and internally. The best Food and Beverage Directors enjoy making all guests happy, internal and external.

Reports To: SVP of Operations

Service + Team

• Ensure total guest satisfaction and to ensure the finest quality of food and beverage.
• Professionally develop management.
• Supervise and lead the staff using 21c culture.
• Instill 21c culture into management team and F&B team.
• Provide the highest and most efficient level of service expected by the guest.
• Ensure the department is staffed sufficiently for each meal period.
• Make every effort to keep morale of the restaurant & events high.
• Create a following of regulars.
• Train, train, and train team some more. Give verbal and written quizzes often.
• Ensure team is following service standards.
• Responsible for all operational duties.
• Responsible for keeping all FOH equipment operational, (i.e. telephones, Open Table, event OSE).
• Ensure restaurant & event space cleanliness and maintenance.
• Constantly seek improvement in self, team, and the restaurant & event space as a whole.
• Maintain a positive, friendly attitude with team & guests.
• Ensure amenities are executed.
• Oversee all hiring and training of team. Determine hiring and termination of all teammates.
• Handle and resolve all team concerns.
• Develop all teammate reviews (through delegating) and administers all management and teammate reviews
• Ensure submission of PAFs for all HR actions.
• Partner with hotel GM to build and maintain the 21c culture within EC and property wide.
• Partner with Executive Chef to create a unified, guest & team focuses F&B department.

Financial Management + Food & Beverage Program

• Control all costs: food, beverage, labor & operating.
• Perform monthly forecasting for all F&B revenue centers.
• Create yearly Budget for all F&B revenue centers.
• Oversee the development and release of the weekly schedule.
• Revenue generating programs/systems/promotions/sales contests.
• Meet with vendors to purchase new items, explores best pricing.
• Oversee development of the cocktail and wine program in conjunction with Beverage Director.
• Partner with Executive Chef on guest feedback and best menu practices to increase average check.
• Run weekly product mix report:
  • to ensure all pricing is correct
  • to analyze what is selling
  • to determine necessary menu adjustments
• Facilitate daily/weekly/monthly sales contests for team in all meal periods to improve sales.

Sales Team + Events

• Partner with Director of Sales & Marketing to drive revenue and exposure to the property, restaurant and events.
• Explore, with hotel GM & DOSM, the best ways to creatively market the brand and the property. Must be efficient with current trends in electronic media and be comfortable in exploiting those to benefit the property.
• Field all guest requests menus, special requests, etc.
• Lead the charge when planning and developing special events. Delegates to management team in order to adequately prepare for events (Derby, Bourbon Heritage Month etc.) and so that all bases are covered.
• Assist Catering Event Sales & Event Manager with driving revenue, maintaining service, winning business.
• Field donation requests w/GM & Executive Assistant.
• Supervise