Food & Beverage Director

Hyatt Centric French Quarter is looking for an experienced Director of Food & Beverage to lead their team! It is an exciting time to join this collaborative team right in the French Quarter of New Orleans.

JOB SUMMARY
The Director of Food & Beverage is responsible for all front and back of the house F&B operations at assigned properties including, but not limited to: Food and Beverage Outlets, In-Room Dining, Culinary, Stewarding, Mini Bars and Banquets.

JOB DUTIES:
• Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.
• Hire, train, schedule, support, review and discipline employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• Understand and respond to all guest needs and requests in a timely and professional manner.
• Maintain daily cash controls, tip reporting requirements and financial reporting for department.
• Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust, and mutual respect.
• Implement policies and procedures for food and beverage.
• Partner with the Executive Chef and Culinary leaders to continually collaborate on the performance of the menus, both on guest feedback & profitability.
• Ensure entire menu is available daily and hours of operation are strictly adhered to.
• Strong effective communication, organization, problem-solving, and follow-up.
• Manage and motivate all food & beverage personnel.
• Embrace diversity of opinions of the entire team and effectively manage any negativity by leading with impactful solutions that will create synergy for the entire food & beverage division and provide positive interdivisional/ interdepartmental relationships throughout the hotel.
• Ensure that all departments have regularly scheduled staff meetings, training and food education.
• Attend all mandatory meetings as directed.
• Assist other departments as needed.
• Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
• Develop and manage the annual food & beverage budget.
• Monitor and control food & beverage inventories.
• Meet or exceed l labor costs at or below company goals.
• Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases.
• Ensure safe work practices of all employees under his/her direction, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment.
• Ensures proper communication with and coordination of company objectives/initiatives with GM and corporate VP F&B.
• Follows company policies and procedures as outlined in the employee handbook.
• Perform other duties as directed, developed or assigned.
• To supervise, assist and direct the staff to maintain and ensure a high level of service.
• Will have contact with all departments.
• To communicate in a precise and easily understood manner.
• To be informed of all aspects of each function, delegate responsibilities and create a sense of teamwork.

MINIMUM REQUIREMENTS:
• High school graduate or equivalent
• Two to five years previous experience as Food and Beverage Director within hospitality industry, preferably hotel.
• The ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.
• Read, write, and speak English fluently.
• Ability to communicate effectively and professionally with other business departments, guests, and vendors.
• Prior experience in kitchen math such as determining menu costing.
• Basic computer skills, including spreadsheets, word processing and email.
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.

HRI is an EEO M/F/D/V