Director of Food & Beverage

Moonrise Hotel•St. Louis, MO

9d•$70,000 - $80,000

About The Position

The Director of Food & Beverage directs and organizes the hotel’s Food & Beverage function to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. This is a hands-on position overseeing a 40-seat restaurant, two bar/lounges, 24-hour room service, and banquets. The food is American Continental, with bistro basics and an approachable flair. Liquor is served Sunday through Saturday until 3 a.m. The position reports directly to the Hotel General Manager and oversees Restaurant Floor Supervisors, the Executive Chef, Banquet Manager, Bartenders, Lead Bartenders, Room Service staff, and the F&B Administrative Assistant. The role plans and directs department administration and operations, delegates responsibilities, develops operating schedules, monitors costs and profitability, and works with culinary and catering leaders on menus. It also focuses on customer satisfaction, quality standards, staff performance and development, compliance with safety and health regulations, inventory, cash and credit-card procedures, meetings, and performance appraisals. Budgetary analysis capabilities are required. Candidates must be local; relocation assistance is not offered. Compensation is $70,000 to $80,000 per year.

Requirements

At least three years of food and beverage experience, including at least two years of restaurant management experience; hotel experience is ideal.
Strong interpersonal and team-oriented skills.
Ability to work independently with minimal supervision.
Strong organizational and time-management skills.
Computer knowledge and proficiency.
Ability to read, write, and communicate verbally in English proficiently.
Self-motivated, enthusiastic, helpful, and a positive team member.
Ability to work varying schedules based on business needs, including weekends and holidays, and attend scheduled training sessions and meetings.
Budgetary analysis capabilities.
Must be a local candidate; relocation package is not offered.

Nice To Haves

Bachelor’s degree preferred, but not required.
Previous bartending skills preferred.
Hotel-environment restaurant management experience.
Current second-in-command experience and readiness for a next career step.

Responsibilities

Plan and direct the administration and operations of the Food & Beverage Department to meet daily operational needs.
Describe, assign, and delegate responsibility and authority for the operation of food and beverage departments.
Develop, implement, and monitor restaurant and bar operating schedules to achieve profitable results.
Oversee Restaurant Floor Supervisors, the Executive Chef, Banquet Manager, Bartenders, Lead Bartenders, Room Service staff, and the F&B Administrative Assistant.
Participate with the chef, outlet managers, and catering managers in creating menus.
Control food, beverage, and labor costs across sub-departments.
Achieve profit objectives and standards for food quality, service, cleanliness, merchandising, and promotion.
Review and evaluate customer satisfaction and recommend changes when necessary.
Evaluate employee performance and encourage improvement.
Plan and administer training and development programs for department associates.
Maintain knowledge of emergency procedures and security concerns.
Maintain knowledge of state requirements concerning health codes, Serve Safe, alcohol service safety, and Hepatitis A records and regulations.
Conduct monthly inventories of operating supplies and liquor, and proof food inventories.
Monitor menus and track and implement menu changes.
Organize and conduct meetings to communicate pertinent information to staff.
Ensure accurate accounting of cash and credit-card handling procedures.
Ensure timely completion of performance appraisals.
Perform other assignments as directed by the General Manager.