YOUR NEW CAREER AWAITS WITH US! BE A PART OF A DYNAMIC TEAM BY JOINING HOTEL SAINT LOUIS ONE OF THE MOST MAGNIFICENT MARRIOTT AUTOGRAPH COLLECTION HOTELS LOCATED IN DOWNTOWN SAINT LOUIS WE ARE LOOKING FOR A FOOD AND BEVERAGE DIRECTOR THAT BELIEVES IN DRIVING WITH PASSION, PERSEVERANCE AND ,HUMILITY! BOTH OF OUR HOTELS ARE EXACTLY LIKE NOTHING ELSE WHERE YOU WILL FIND MID-WEST UNEXPECTED HOSPITALITY!
The Director of Food and Beverage manages the daily operations of the restaurant and banquets, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality. The Director of Food and Beverage is responsible for ensuring the smooth operation of the dining room and banquet functions by directing the activity of staff, facilitates the prompt and accurate seating and service of all guests.
What you will be doing:
-Manage the staffing, training and day-to-day activities of the banquets, restaurant and bar staff. Ensure that staff is scheduled based on forecasted business.
-Assist the Executive Chef in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff.
-Work closely with the Catering Sales Manager to ensure a smooth execution of events and banquets.
-Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations.
-Responsible for the selection, training and development of the personnel within the department, planning, assigning and directing work, appraising performance, rewarding and disciplining employees; safety, addressing complaints and resolving problems
-Implement and manage all compliance programs to ensure compliance with the SOPs to include safety and sanitary regulations, all federal, state and local & brand if applicable regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
-Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations and follow branding guidelines. Analyze market trends and implement strategies to improve patronage.
-Develop, recommend, implement, and manage the department’s annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations
-Monitor and follow up on all Food and Beverage cash overages and shortages.
-Review F&B staff’s worked hours for payroll and submit to payroll timely.
-Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements.
-Ensure all food and beverage costs are maintained to meet budget and are closely monitored at all times.