Director of Restaurants

Omni Hotels & Resorts•Nashville, TN

1d•Onsite

About The Position

The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville. The Omni Nashville Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match. Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Nashville Hotel – apply today! To ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance, and support to the hotel’s Food and Beverage Outlets to include: Barlines, Bongo Java, In Room Dining, Kitchen Notes, Lobby Bar, and Pool Bar.

Requirements

Minimum of 5+ years progressive experience in Food & Beverage Management.
Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
Reading, writing, and oral proficiency in the English language required, must be able to communicate with guests and staff professionally and with empathy.
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
Must have the ability to delegate, effectively train and coach a team with diverse talents.
Must have proven selling, negotiating and presentation skills.
Must have highly developed customer service skills with strong attention to detail.
Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook.
Must possess a valid TABC permit, or have the ability to obtain a valid TABC permit.
Maintain a professional business appearance, attitude, and performance.
Must have a flexible schedule and be willing to work nights, weekends, and holidays when necessary.
Knowledge of Tennessee liquor laws.
Strong familiarity with beer, wine, and spirits

Nice To Haves

Leadership experience in a full service, large convention hotel, or four diamond hotel operation strongly preferred.
local knowledge preferred
Serve Safe certified food manager, preferred.

Responsibilities

Responsible for planning, evaluating, organizing, and directing the activities of all hotel restaurants and bars to include managers, and hourly staff.
Ensures that all policies, procedures, and guidelines are followed by department personnel.
Ensures that all departments meet all federal, state, and local regulations affecting the hotel, Food & Beverage operation, its associates and guests.
Provides the necessary training, motivation, and leadership for all department personnel.
Responsible for the department’s service scores, as measured by guest satisfaction surveys.
Responsible for all administrative duties which are necessary in the functioning of the department.
Consistent maintenance of/and refinement of service standards.
Correlation of all restaurant’s P & L statements, and financial information monthly.
Assists Outlet Managers and Chef de Cuisines in refinement of successful daily menu specials.
Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations.
Assure unit management development through well planned cross training programs.
Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
Consistent maintenance of environments of all outlets and related areas.
Maintenance of all outlet key control procedures.
Supervises end of month inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
Assures daily menu abstracts are completed and summarized.
Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
Maintenance of adequate china, silver, and glass inventories for all outlets through communication with Executive Steward.
Maintenance of adequate linen inventories for all outlets through communication with Laundry Manager.
Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Director of F&B.
Attends daily and weekly food and beverage meetings.
Performs any other duties assigned by management.