Common Bond Hotels
Corporate Director of Food & Beverage
Common Bond Hotels, Louisville, Kentucky, us, 40201
POSITION SUMMARY
The Corporate Director of Food & Beverage leads in outstanding guest service/hospitality, has a passion for and deep knowledge of food and beverage operations, revenue generation, cost control, optimizing profitability. and fosters a culture of service, collaboration and execution. Very thorough strategic and tactical leader who has mastered the mechanisms to create exceptional business results. Adept at inspiring and collaborating with other leaders (both internal and external) with strong communication skills - verbally, written and visual. Brings a strong creative voice and business acumen to lead the Food & Beverage teams. Should be charismatic, confident, and motivate through example, data, training and team development.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Oversees the concepts and creative components of all F&B programs for Weyland Ventures Hospitality.
Leads Food & Beverage operations to execute upon established concepts, market conditions, and optimally drives guest and team mate experiences and profitability.
Research/knowledgeable of all area comp set / local markets.
Collaborate and lead the Executive Chefs on menu development and continue to monitor culinary program, menu development/structure/pricing, food and labor costs.
Leads F&B OSE sourcing, specs, purchasing in collaboration with procurement as assigned by COO.
Ensure teams are executing service recovery at every opportunity both onsite and via guest survey
Review special events menus/pricing/model, share ideas for revenue opportunities and actively direct and participate with the sales and marketing team to drive results.
Monitor cocktail and wine program in conjunction with property Food & Beverage Directors to ensure program remains on strategy - or work to evolve as needed.
Create F&B programs that generate a following of local loyalists, community engagement, and become recognized as the best in town.
Collaborate with COO as directed to determine concept/strategy/service standards/steps of service, and work with the property teams to implement.
Constantly seek improvement / evolution of F&B concepts in each property.
Represent, communicate and enforce the vision and standards of Weyland Hospitality through leadership, coaching & by example
Leadership Development
Lead in recruiting/hiring property Executive Chef and Food & Beverage Director in partnership with COO. Actively participate in the hiring and training of management team
Coach F&B Director/Executive Chef on recruiting of managers/sous and interview candidates as needed
Train all food and beverage management to ensure to deliver on concept, culture, and experience of all stakeholders.
Provide guidance/training of property F&B leaders re: Critical Path to openings as new properties come online.
Oversee training resources for Events/BOH/FOH to include key vendor training dates (i.e. POS + Reservation System) in coordination with Director of Sales
Promote professional development of all F&B leaders and develop succession planning for growth and learning.
Long-term strategic planning regarding leadership, systems, structure
Ensure F&B leadership is conducting on-going team training and required certifications. Oversee development of model for new-hire and on-going training
Be the energy source that creates ego free operations, expertise, and collaboration with all disciplines to achieve culture and financial success.
Financial Performance
Actively engage with property leaders to train on concept, service and financial performance.
Visit properties daily to infuse energy and expertise among all team members.
Monitor and approve schedules and productivity models weekly.
Structure weekly meetings with leadership to review labor, revenue, and profitability.
Monthly review of property financial statements to identify wins and opportunities; monitor and provide oversight re: department budget forecasting and labor models.
Quarterly review of Sales Summary
Collaborate with COO for development of F&B opening budget for new properties.
Promote property leadership team to leverage all revenue opportunities (special events, concierge visits, e-blasts, promotions, partnerships)
Leads F&B Brand Marketing and PR for maximum exposure for F&B concepts at opening and on-going.
Partners with Director of Sales to maximize group and local social business.
Expected Monitoring
All F&B manager logs
All property Flash/Daily Revenue reports
Guest 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/culture/morale, physical space (both FOH/BOH), leadership needs, opportunities for coaching, success stories
SKILLS
Excellent problem-solving and decision-making skills.
Ability to exercise sound judgment and discretion while maintaining a high level of professionalism and strict confidentiality.
High level of accuracy/attention to detail.
High degree of emotional intelligence; ability to build and maintain trust with leaders and team members.
Creative problem-solving skills that optimize available resources.
Ability to take initiative to overcome issues.
Strong communication and interpersonal skills.
Ability to have difficult conversations with employees.
Highly organized and able to manage multiple tasks.
Able to carry out complex written and oral instructions.
The Corporate Director of Food & Beverage leads in outstanding guest service/hospitality, has a passion for and deep knowledge of food and beverage operations, revenue generation, cost control, optimizing profitability. and fosters a culture of service, collaboration and execution. Very thorough strategic and tactical leader who has mastered the mechanisms to create exceptional business results. Adept at inspiring and collaborating with other leaders (both internal and external) with strong communication skills - verbally, written and visual. Brings a strong creative voice and business acumen to lead the Food & Beverage teams. Should be charismatic, confident, and motivate through example, data, training and team development.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Oversees the concepts and creative components of all F&B programs for Weyland Ventures Hospitality.
Leads Food & Beverage operations to execute upon established concepts, market conditions, and optimally drives guest and team mate experiences and profitability.
Research/knowledgeable of all area comp set / local markets.
Collaborate and lead the Executive Chefs on menu development and continue to monitor culinary program, menu development/structure/pricing, food and labor costs.
Leads F&B OSE sourcing, specs, purchasing in collaboration with procurement as assigned by COO.
Ensure teams are executing service recovery at every opportunity both onsite and via guest survey
Review special events menus/pricing/model, share ideas for revenue opportunities and actively direct and participate with the sales and marketing team to drive results.
Monitor cocktail and wine program in conjunction with property Food & Beverage Directors to ensure program remains on strategy - or work to evolve as needed.
Create F&B programs that generate a following of local loyalists, community engagement, and become recognized as the best in town.
Collaborate with COO as directed to determine concept/strategy/service standards/steps of service, and work with the property teams to implement.
Constantly seek improvement / evolution of F&B concepts in each property.
Represent, communicate and enforce the vision and standards of Weyland Hospitality through leadership, coaching & by example
Leadership Development
Lead in recruiting/hiring property Executive Chef and Food & Beverage Director in partnership with COO. Actively participate in the hiring and training of management team
Coach F&B Director/Executive Chef on recruiting of managers/sous and interview candidates as needed
Train all food and beverage management to ensure to deliver on concept, culture, and experience of all stakeholders.
Provide guidance/training of property F&B leaders re: Critical Path to openings as new properties come online.
Oversee training resources for Events/BOH/FOH to include key vendor training dates (i.e. POS + Reservation System) in coordination with Director of Sales
Promote professional development of all F&B leaders and develop succession planning for growth and learning.
Long-term strategic planning regarding leadership, systems, structure
Ensure F&B leadership is conducting on-going team training and required certifications. Oversee development of model for new-hire and on-going training
Be the energy source that creates ego free operations, expertise, and collaboration with all disciplines to achieve culture and financial success.
Financial Performance
Actively engage with property leaders to train on concept, service and financial performance.
Visit properties daily to infuse energy and expertise among all team members.
Monitor and approve schedules and productivity models weekly.
Structure weekly meetings with leadership to review labor, revenue, and profitability.
Monthly review of property financial statements to identify wins and opportunities; monitor and provide oversight re: department budget forecasting and labor models.
Quarterly review of Sales Summary
Collaborate with COO for development of F&B opening budget for new properties.
Promote property leadership team to leverage all revenue opportunities (special events, concierge visits, e-blasts, promotions, partnerships)
Leads F&B Brand Marketing and PR for maximum exposure for F&B concepts at opening and on-going.
Partners with Director of Sales to maximize group and local social business.
Expected Monitoring
All F&B manager logs
All property Flash/Daily Revenue reports
Guest 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/culture/morale, physical space (both FOH/BOH), leadership needs, opportunities for coaching, success stories
SKILLS
Excellent problem-solving and decision-making skills.
Ability to exercise sound judgment and discretion while maintaining a high level of professionalism and strict confidentiality.
High level of accuracy/attention to detail.
High degree of emotional intelligence; ability to build and maintain trust with leaders and team members.
Creative problem-solving skills that optimize available resources.
Ability to take initiative to overcome issues.
Strong communication and interpersonal skills.
Ability to have difficult conversations with employees.
Highly organized and able to manage multiple tasks.
Able to carry out complex written and oral instructions.