Food & Beverage Director

Avion Hospitality Employee Services LLC • Kansas City, MO

10d • Onsite

About The Position

The Director of Food & Beverage is responsible for providing strategic leadership and operational oversight for all food and beverage operations at Hotel Savoy, including The Savoy Restaurant & Bar, banquets and catering, private dining, in-room dining, and all beverage programs. This role ensures exceptional guest experiences while preserving the high standards and reputation of one of Kansas City's most historic dining destinations.
The Director of Food & Beverage leads all front and back of house operations, partnering closely with Culinary, Sales, and Hotel Leadership to drive financial performance, enhance guest satisfaction, and foster a culture of accountability, teamwork, and hospitality excellence. This position is responsible for developing leaders and associates, managing budgets and labor costs, growing revenue opportunities, and ensuring seamless execution of restaurant service, events, and catered functions.
As a member of the hotel's leadership team, the Director of Food & Beverage plays a key role in shaping the overall guest experience and supporting the continued success and evolution of Hotel Savoy. Exempt leaders are expected to work as necessary to fulfill the responsibilities of the role.

Requirements

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations, maintaining composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions. Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
• Familiar with the general organization of a Hotel and know the function of each department.
• Communicates in a timely and efficient manner, possess strong communication skills, excellent speaking, reading and writing skills, computer skills and basic technological acumen.
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity
• Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Knowledgeable and aware of local competition and industry trends.

Responsibilities

• Responsible for organizing, directing, supervising and assisting in the preparation and service of all food and beverage, based on standardized recipes, for the Restaurant, Room Service, Market, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
• Ensuring the cleanliness, sanitation and safety in the kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
• Plans meals and service while directing and guiding the Chef with various assignments, i.e., pricing, banquets, etc.
• Providing oversight of the kitchen staff, outlets, banquet food display merchandising, and operations of the kitchen, service, beverage and banquet departments, as required.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree