Beemok Hospitality
Director of Food & Beverage, The Cooper
Beemok Hospitality, Chicago, Illinois, United States, 60607
Director Of Food And Beverage
The Director of Food and Beverage is a key leadership role that requires a detailed, creative, experienced, and inspirational leader with exceptional interpersonal skills and a high level of emotional intelligence to adjust to varied contexts and operational needs. Demonstrated hospitality and resort business acumen with a strong desire to succeed is a must to achieve the ambitious targets that have been set. This position provides leadership and management of the Food & Beverage Division by establishing plans of character, integrity, and quality, which result in the long-range continued growth and profitability of the division and hotel. The ideal candidate will work collaboratively to maintain and establish new training for all positions within the division, create a culture of accountability, and inspire employees to be proactive and enhance service wherever needed. The successful candidate will oversee our Food & Beverage operation, including all restaurant and bar venues as well as banquet and catering operations. As a member of the Planning Committee, the Director of F&B is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel's Managing Director. Duties And Responsibilities
Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front and back of the house, inclusive of directly overseeing all Food and Beverage teams. Inclusive of Culinary and Stewarding. Develop and recommend budgets, marketing plans, and objectives, and execute within those approved plans. Implement and maintain Food and Beverage sales and marketing programs. Direct the development of colleagues. Hire, train, empower, coach, and counsel, performance, and salary reviews. Direct the implementation of payroll, reports, forecasts, inventory, and budget for food and beverage operations. Coordinate food and beverage operations with other hotel departments to ensure efficient guest service. Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality. Implement procedures to increase guest and associate satisfaction. Exercise quality control for both food and beverage. Maintain hotel standards of service and ensuring their implementation. Performing daily walk-throughs to ensure full compliance with Department of Health regulations and hotel standards. Coach and counsel employees to reflect BHC service standards and procedures. Required Skills And Experience
6 years or more of progressive hotel Food and Beverage experience. Previous hotel pre-opening experience preferred. Service-oriented style with professional presentation skills. At least 5 years' experience in a senior role in a food and beverage environment. 2 years of experience as a Director of Food & Beverage in a luxury hotel is required. Proven leadership skills. Experience implementing a new F&B concept. A bachelor's degree in Hotel or Hospitality Management is an asset. Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. Clear, concise, written, and verbal communication skills in English. Must be proficient in Microsoft Word and Excel. Must have excellent organizational, interpersonal, and administrative skills. Physical Requirements
Must have the ability to lift and carry objects of varying weights. This could range from light items like paperwork to heavier objects like boxes or equipment. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. The role may require extended periods of time on your feet, standing, and walking, especially during peak restaurant times or events. The role requires extended periods of time sitting while working on a computer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The Director of Food and Beverage is a key leadership role that requires a detailed, creative, experienced, and inspirational leader with exceptional interpersonal skills and a high level of emotional intelligence to adjust to varied contexts and operational needs. Demonstrated hospitality and resort business acumen with a strong desire to succeed is a must to achieve the ambitious targets that have been set. This position provides leadership and management of the Food & Beverage Division by establishing plans of character, integrity, and quality, which result in the long-range continued growth and profitability of the division and hotel. The ideal candidate will work collaboratively to maintain and establish new training for all positions within the division, create a culture of accountability, and inspire employees to be proactive and enhance service wherever needed. The successful candidate will oversee our Food & Beverage operation, including all restaurant and bar venues as well as banquet and catering operations. As a member of the Planning Committee, the Director of F&B is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel's Managing Director. Duties And Responsibilities
Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front and back of the house, inclusive of directly overseeing all Food and Beverage teams. Inclusive of Culinary and Stewarding. Develop and recommend budgets, marketing plans, and objectives, and execute within those approved plans. Implement and maintain Food and Beverage sales and marketing programs. Direct the development of colleagues. Hire, train, empower, coach, and counsel, performance, and salary reviews. Direct the implementation of payroll, reports, forecasts, inventory, and budget for food and beverage operations. Coordinate food and beverage operations with other hotel departments to ensure efficient guest service. Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality. Implement procedures to increase guest and associate satisfaction. Exercise quality control for both food and beverage. Maintain hotel standards of service and ensuring their implementation. Performing daily walk-throughs to ensure full compliance with Department of Health regulations and hotel standards. Coach and counsel employees to reflect BHC service standards and procedures. Required Skills And Experience
6 years or more of progressive hotel Food and Beverage experience. Previous hotel pre-opening experience preferred. Service-oriented style with professional presentation skills. At least 5 years' experience in a senior role in a food and beverage environment. 2 years of experience as a Director of Food & Beverage in a luxury hotel is required. Proven leadership skills. Experience implementing a new F&B concept. A bachelor's degree in Hotel or Hospitality Management is an asset. Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. Clear, concise, written, and verbal communication skills in English. Must be proficient in Microsoft Word and Excel. Must have excellent organizational, interpersonal, and administrative skills. Physical Requirements
Must have the ability to lift and carry objects of varying weights. This could range from light items like paperwork to heavier objects like boxes or equipment. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. The role may require extended periods of time on your feet, standing, and walking, especially during peak restaurant times or events. The role requires extended periods of time sitting while working on a computer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.