Job details

Food and Beverage Director

Company Description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

Come join our Flock!

Job Description

Profile: Must be committed to great guest service and have a passion for food and beverage. Very thorough and task oriented person who can complete menial as well as substantial tasks under various conditions. Multi-skilled and able to hop into any position within the restaurant at any time necessary. Has ability and tolerance to manage and maximize a diverse workforce and can relate to people on a variety of different levels. The Food and Beverage Director should be charismatic, confident, and has the ability to motivate through example. The Food and Beverage Director should be effective in managing relationships between FOH, BOH, and other departments to creating a culture of care, concern and accountability. The Food and Beverage Director should have the ability to shift gears and represent all outlets for PR, press-related, marketing initiatives, and internally. The best Food and Beverage Directors enjoy making all guests happy, internal and external.

Reports To: SVP of Operations

Service + Team

Ensure total guest satisfaction and to ensure the finest quality of food and beverage.
Professionally develop management.
Supervise and lead the staff using 21c culture.
Instill 21c culture into management team and F&B team.
Provide the highest and most efficient level of service expected by the guest.
Ensure the department is staffed sufficiently for each meal period.
Make every effort to keep morale of the restaurant & events high.
Create a following of regulars.
Train, train, and train team some more. Give verbal and written quizzes often.
Ensure team is following service standards.
Responsible for all operational duties.
Responsible for keeping all FOH equipment operational, (i.e. telephones, Open Table, event OSE).
Ensure restaurant & event space cleanliness and maintenance.
Constantly seek improvement in self, team, and the restaurant & event space as a whole.
Maintain a positive, friendly attitude with team & guests.
Ensure amenities are executed.
Oversee all hiring and training of team. Determine hiring and termination of all teammates.
Handle and resolve all team concerns.
Develop all teammate reviews (through delegating) and administers all management and teammate reviews
Ensure submission of PAFs for all HR actions.
Partner with hotel GM to build and maintain the 21c culture within EC and property wide.
Partner with Executive Chef to create a unified, guest & team focuses F&B department.

Financial Management + Food & Beverage Program

Control all costs: food, beverage, labor & operating.
Perform monthly forecasting for all F&B revenue centers.
Create yearly Budget for all F&B revenue centers.
Oversee the development and release of the weekly schedule.
Revenue generating programs/systems/promotions/sales contests.
Meet with vendors to purchase new items, explores best pricing.
Oversee development of the cocktail and wine program in conjunction with Beverage Director.
Partner with Executive Chef on guest feedback and best menu practices to increase average check.
Run weekly product mix report:
- to ensure all pricing is correct
- to analyze what is selling
- to determine necessary menu adjustments
Facilitate daily/weekly/monthly sales contests for team in all meal periods to improve sales.

Sales Team + Events

Partner with Director of Sales & Marketing to drive revenue and exposure to the property, restaurant and events.
Explore, with hotel GM & DOSM, the best ways to creatively market the brand and the property. Must be efficient with current trends in electronic media and be comfortable in exploiting those to benefit the property.
Field all guest requests menus, special requests, etc.
Lead the charge when planning and developing special events. Delegates to management team in order to adequately prepare for events (Derby, Bourbon Heritage Month etc.) and so that all bases are covered.
Assist Catering Event Sales & Event Manager with driving revenue, maintaining service, winning business.
Field donation requests w/GM & Executive Assistant.
Supervise special promotions and events held in the restaurant.

Reputation Management

Respond to all customer surveys in Revinate.
Respond to all customer reviews in Revinate.
Respond to all guest email/phone calls.

Qualifications

Job Requirements:

Some college education.
Minimum five to eight years experience in a high volume, high quality restaurant.
Some hotel property experience preferred.
Minimum two years management/supervisory experience.
PC. experience.
Must be able to show enthusiasm for the team, restaurant, events, the Brand, and the culture.

Expected meetings/weekly happenings:

Monthly P&L review with team and corporate.
Attend daily property stand up (delegate to management team when unable to attend)
Weekly BEO meetings with FOH/BOH/BQT.
Weekly MGR meeting.
Weekly meeting with 21c Hotel GM.
Weekly/Biweekly Senior Leadership meeting
Monthly CGS inventory.
Bi-monthly phone call to Corp. Director F&B Operations to 'brainstorm', 'catch up'.
Quarterly lounge & restaurant team & Event team meetings.
Event planning meetings (times vary).
Marketing meetings with Brand Market Specialist & DOSM.

A good F&B Director....

Manages the managers.
Encourages junior managers to attend wine tastings, read wine education books, attend P&L reviews and learn how to read P&L.
Aware of staff needs and morale. Has finger on the pulse of the restaurant dynamics.
Is tireless in their positive attitude.
Stays informed. Reads industry magazines, websites. Dines out to stay on top of trends and maintain industry relationships.
Strives to continue to learn so that they may continue to teach.
Is a champion of "saying yes to the guest and to each other" and supports the 21c culture.
Is not afraid to get their hands dirty.
Recognizes a regulars' birthday.
Knows the name of every team member on property.

Additional Information

All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

Average salary estimate

$70000 / YEARLY (est.)

min

max

$60000K

$80000K

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What You Should Know About Food and Beverage Director, AccorHotel

Join the vibrant team at 21c Museum Hotels as the Food and Beverage Director in Bentonville, AR, where art meets hospitality in an incredibly unique way! Get ready to lead a dedicated team committed to providing outstanding guest service and creating memorable culinary experiences. In this role, you will have the freedom to maneuver between any restaurant position, from overseeing the dining area to managing behind-the-scenes operations. Your goal? To cultivate a culture of care and motivation among a diverse workforce, while ensuring that every guest feels valued and delighted during their visits. You'll collaborate closely with the Executive Chef and hotel GM to build an innovative food and beverage program that captures guests’ attention and drives revenue. You'll be hands-on in managing staff training and development, supervising daily operations, and keeping spirits high within your restaurant. This job is all about creativity; you'll devise engaging events and promotions, alongside managing relationships with vendors and responding to guest feedback. If you're passionate about food, adaptable to the ever-evolving restaurant environment, and thrive in a lively, art-infused atmosphere, we’d love to hear from you. The Food and Beverage Director is not just a title; it’s a commitment to excellence in service and a joyful community experience that keeps guests coming back for more. Let’s keep the traditions alive at 21c Museum Hotels together!

Frequently Asked Questions (FAQs) for Food and Beverage Director Role at AccorHotel

What qualifications do you need for the Food and Beverage Director position at 21c Museum Hotels?

To be considered for the Food and Beverage Director role at 21c Museum Hotels, you should have a minimum of five to eight years of experience in a high-volume restaurant, along with at least two years in a management position. Some college education is preferred, and experience in hotel environments is a plus. Your ability to engage with a diverse workforce and your enthusiasm for hospitality will also be essential.