Senior Director of Food Beverage

Responsibilities/Duties:

Oversees the concepts and creative components of all F&B programs for 21c Museum Hotels establishing 21cs F&B programs and chefs as industry leaders respected regionally and nationally through partnerships and earned media.

Food & Beverage Program

• Leads food & beverage concept development in collaboration with COO design team marketing team and operations
• Research/knowledgeable of all area comp set / local markets
• Assist with kitchen/dining room design (layout millwork systems design)
• Coach the Exec Chef on menu development and continue to monitor culinary program menu development/structure/pricing
• Leads F&B OSE sourcing specs purchasing in collaboration with procurement design team and 21c Training Experience Manager
• Collaborate with 21c Beverage Systems Director re: beverage program development and Critical Path tasks (preopening)
• Partner with Executive Chef on guest feedback and best menu practices to increase food quality profitability and average check as needed
• Ensure teams are executing service recovery at every opportunity both onsite and via guest survey (Revinate Trust You)
• Review special events menus/pricing/model share ideas for revenue opportunities
• Monitor cocktail and wine program in conjunction with Beverage Director/Beverage Systems Director to ensure program remains on strategy or work to evolve as needed
• Create F&B programs that generate a following of regulars
• Collaborate with property leadership team to determine concept/strategy/service standards/steps of service
• Constantly seek improvement / evolution of F&B concepts in each property
• Represent communicate and enforce the vision and standards of 21c through leadership coaching & by example

Leadership Development

• Recruit/hire Executive Chef Food & Beverage Director in partnership with property GM. Assist in hiring and training of management team as needed
• Coach F&B Director/Executive Chef on recruiting of managers/sous and interview candidates as needed
• Train F&B Director in collaboration with GM and assist in training Executive Chef in collaboration with Chef mentor
• Provide guidance/training of property F&B leaders re: Critical Path to opening
• Oversee training resources for Events/BOH/FOH to include key vendor training dates (i.e. POS Reservation System) in coordination with 21c Training Experience Director
• Promote professional development of all F&B leaders
• Longterm strategic planning regarding leadership systems structure
• Ensure F&B leadership is conducting ongoing team training. Oversee development of model for newhire and ongoing training in collaboration with 21c Training Experience Director
• Collaborate with property GM on F&B Director/Chef annual reviews
• Actively participates in industry networking opportunities and events to grow exposure for F&B programs such as No Kid Hungry Southern Foodways Alliance James Beard Foundation et al.

Financial Performance

• Monthly review of property financial statements to identify wins and opportunities
• Quarterly review of Sales Summary (product mix) (Monthly for Year 1 of operation)
• Collaborate with Senior Director of Business Planning & Analysis for development of F&B opening budget for new properties.
• Promote property leadership team to leverage all revenue opportunities (special events concierge visits eblasts promotions partnerships)
• Teams up with Brand Marketing and PR leadership for maximum exposure for F&B concepts at opening and ongoing

Standardization/Training:

Oversee 21c Training Guest Experience Manager: training SOPs systems

Oversee 21c Beverage Systems Director: beverage programs training SOPs systems

Expected meetings/communications:

• Biweekly updates to COO. Meetings/calls as needed.
• As needed attend/call in biweekly marketing meetings with Marketing Manager & DOSM & F&B Directors/Chefs.
• Regular ongoing communication with all direct reports.
• Identify (in collaboration with property leadership) highpotential future F&B leaders and meet with periodically to help strengthen benchtalent/ensure retention

Expected monitoring:

• All F&B manager logs
• All property Flash/Daily Revenue reports on HUB
• Revinate review recap reports
• Monthly financial statements forecast
• Identify highlights/issues/concerns to COO
• Provide feedback to COO after each property visit focusing on: guest experience for restaurant/hotel/events/IRD culture/morale physical space (both FOH/BOH) leadership needs opportunities for coaching success stories

Qualifications :

• B.S. or B.A
• Minimum five years experience in a high volume high quality hotel F&B department as a Food & Beverage Director
• Minimum five years management/supervisory experience
• C. POS experience
• Strong industry networking skills to drive brand reputation
• Shows enthusiasm for the team restaurant events the brand the company and the culture
• Excellent written oral communication skills especially strong creative visual presentation
• Excellent analytical skills
• Excellent leadership skills
• Excellent conflict resolution skills
• Exellent collaboration skills
• Extensive travel required and expected

Remote Work :

No

Employment Type :

Fulltime