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

Additional Information :

Must be committed to outstanding guest service/hospitality have a passion for and deep knowledge of food and beverage and committed to carrying our YES culture. Very thorough task oriented creative person who can drive longterm strategic planning. Adept at inspiring and collaborating with other leaders (both internal and external) from afar with strong communication skills verbally written and visual. Brings a creative voice to the food & beverage teams. Should be charismatic confident and have the ability to motivate through example. Must enjoy making all guests happy internal and external.

Remote Work :

No

Employment Type :

Fulltime