AC Hotel Savannah Historic District
Director Food and Bev
AC Hotel Savannah Historic District, Savannah, Georgia, United States, 31441
We are looking for an experienced and driven Director of Food & Beverage to lead all aspects of the food and beverage operations at our Distinctive Brand Marriott hotel opening early 2025 on River Street – as well as overseeing the limited F&B operations of our sister-hotel located next door. The ideal candidate will ensure exceptional guest experience by managing multiple F&B outlets that include a rooftop restaurant, two bars and banquets. This individual will play a pivotal role in aligning F&B operations with the hotel’s overall vision of European-inspired modernism with Spanish roots while maintaining high standards of service, quality, and profitability.
Essential Functions:
Strategic Leadership:
Develop and implement the overall F&B strategy in line with the hotel’s brand, ensuring high service standards and profitability.
Team Management:
Recruit, train, and mentor F&B leaders and staff across all outlets, fostering a culture of excellence, teamwork, and guest service.
Budgeting & Financial Performance:
Manage department budgets, track revenue, and control costs for all F&B outlets. Develop action plans to maximize profitability and operational efficiency.
Menu & Beverage Program Oversight:
Work closely with the Kitchen Leadership and bar teams to develop innovative, seasonal, and guest-centric food and beverage offerings. Ensure consistency in menu offerings across all outlets.
Guest Satisfaction: R egularly interact with guests to gauge their satisfaction with F&B offerings and services. Utilize guest feedback to continuously refine F&B operations.
Operational Excellence:
Ensure the smooth daily operation of the F&B outlets, including on-site restaurant, two bars and banquets.
Compliance & Safety:
Maintain compliance with all health, safety, and sanitation standards in accordance with local regulations and hotel policies.
Inventory & Vendor Management:
Oversee the procurement of food, beverages, and equipment. Build relationships with suppliers to source quality products at the best prices.
Event Coordination:
Work closely with the Sales and Catering departments to ensure flawless execution of private events, conferences, weddings, and other functions, delivering exceptional service and culinary excellence.
Communications:
Conduct daily huddles with F&B team.
Marketing & Promotions:
Collaborate with the Marketing team to design and execute promotions, special events, and seasonal offers to drive traffic and revenue across F&B outlets.
Quality Control:
Monitor and maintain high standards for food quality, beverage service, and overall guest experience. Implement systems to track and measure performance.
Sustainability Practices:
Lead initiatives that promote environmental sustainability within F&B operations, including waste reduction and responsible sourcing.
Supervisory Responsibility:
Manages through subordinate Managers and Supervisors of Food/Beverage delivery functional areas.
Work Environment:
This job operates in a professional kitchen, dining room, bar areas, and office areas. Uniform attire is required based off the standards of the hotel brand. This role routinely uses standard restaurant equipment, point of sale system, and standard office equipment such as computers and phones. Frequent interaction with other departments, vendors and guests.
Other Duties:
Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
Requirements:
Bachelor’s degree preferred
Minimum of 6 years of related experience
4+ years management experience
Strong leadership and communication skills, with a track record of building and motivating high-performing teams.
In-depth knowledge of F&B operations, including restaurant management, banqueting, and catering services.
Strong financial acumen, with experience in budgeting, forecasting, and P&L management.
Expertise in food safety regulations and compliance standards.
Ability to work in a fast-paced environment and manage multiple projects simultaneously.
Strong customer service orientation and ability to maintain guest satisfaction.
Experience in curating European and Spanish-inspired culinary and beverage programs is a plus.
Proficiency in POS systems and hotel management software.
Knowledge of Micros POS is a plus.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:
Frequent standing, walking; often bending or lifting up to 25 lbs.
Core Competencies:
All North Point Hospitality employees are expected to exhibit the following behaviors in performing their job duties:
Professionalism
Ability to delight guests by anticipating needs and responding in a friendly, helpful manner
Consistently caring and respectful attitude toward internal and external customers
Act as gracious host to all guests
Core Manager Competencies:
North Point Hospitality Managers are expected to exhibit the following behaviors in the execution of their job duties:
Act with Managerial Courage
Anticipate and address department needs
Build an effective team
Communicate effectively
#J-18808-Ljbffr
Essential Functions:
Strategic Leadership:
Develop and implement the overall F&B strategy in line with the hotel’s brand, ensuring high service standards and profitability.
Team Management:
Recruit, train, and mentor F&B leaders and staff across all outlets, fostering a culture of excellence, teamwork, and guest service.
Budgeting & Financial Performance:
Manage department budgets, track revenue, and control costs for all F&B outlets. Develop action plans to maximize profitability and operational efficiency.
Menu & Beverage Program Oversight:
Work closely with the Kitchen Leadership and bar teams to develop innovative, seasonal, and guest-centric food and beverage offerings. Ensure consistency in menu offerings across all outlets.
Guest Satisfaction: R egularly interact with guests to gauge their satisfaction with F&B offerings and services. Utilize guest feedback to continuously refine F&B operations.
Operational Excellence:
Ensure the smooth daily operation of the F&B outlets, including on-site restaurant, two bars and banquets.
Compliance & Safety:
Maintain compliance with all health, safety, and sanitation standards in accordance with local regulations and hotel policies.
Inventory & Vendor Management:
Oversee the procurement of food, beverages, and equipment. Build relationships with suppliers to source quality products at the best prices.
Event Coordination:
Work closely with the Sales and Catering departments to ensure flawless execution of private events, conferences, weddings, and other functions, delivering exceptional service and culinary excellence.
Communications:
Conduct daily huddles with F&B team.
Marketing & Promotions:
Collaborate with the Marketing team to design and execute promotions, special events, and seasonal offers to drive traffic and revenue across F&B outlets.
Quality Control:
Monitor and maintain high standards for food quality, beverage service, and overall guest experience. Implement systems to track and measure performance.
Sustainability Practices:
Lead initiatives that promote environmental sustainability within F&B operations, including waste reduction and responsible sourcing.
Supervisory Responsibility:
Manages through subordinate Managers and Supervisors of Food/Beverage delivery functional areas.
Work Environment:
This job operates in a professional kitchen, dining room, bar areas, and office areas. Uniform attire is required based off the standards of the hotel brand. This role routinely uses standard restaurant equipment, point of sale system, and standard office equipment such as computers and phones. Frequent interaction with other departments, vendors and guests.
Other Duties:
Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
Requirements:
Bachelor’s degree preferred
Minimum of 6 years of related experience
4+ years management experience
Strong leadership and communication skills, with a track record of building and motivating high-performing teams.
In-depth knowledge of F&B operations, including restaurant management, banqueting, and catering services.
Strong financial acumen, with experience in budgeting, forecasting, and P&L management.
Expertise in food safety regulations and compliance standards.
Ability to work in a fast-paced environment and manage multiple projects simultaneously.
Strong customer service orientation and ability to maintain guest satisfaction.
Experience in curating European and Spanish-inspired culinary and beverage programs is a plus.
Proficiency in POS systems and hotel management software.
Knowledge of Micros POS is a plus.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:
Frequent standing, walking; often bending or lifting up to 25 lbs.
Core Competencies:
All North Point Hospitality employees are expected to exhibit the following behaviors in performing their job duties:
Professionalism
Ability to delight guests by anticipating needs and responding in a friendly, helpful manner
Consistently caring and respectful attitude toward internal and external customers
Act as gracious host to all guests
Core Manager Competencies:
North Point Hospitality Managers are expected to exhibit the following behaviors in the execution of their job duties:
Act with Managerial Courage
Anticipate and address department needs
Build an effective team
Communicate effectively
#J-18808-Ljbffr