Severin Hotel

Ideally located in the heart of downtown Indianapolis, the four-diamond Omni Severin Hotel stands as the city’s longest running luxury hotel and a beautifully restored piece of the city’s history. The hotel elegantly combines the grandeur of the early 1900’s with the modern amenities and superior service of today, and offers memorable experiences that are within walking distance to many leisure, business and cultural attractions.

Associates at the Omni Severin Hotel enjoy a safe and nurturing environment where anything is possible to make their career with Omni Hotels a reality. The pride in our associates, the engagement of our guests and the spirit of “Hoosier Hospitality” are just a few examples of why we are the employer of choice in the Indianapolis area. If you are a people pleaser, self motivated, and live to serve others, the Omni Severin Hotel is the hotel for you.

The Assistant Director of F&B assists in directing and controlling all aspects of the Food & Beverage operation in accordance with Omni standards, policies and procedures. This includes property beverage and restaurant operations, ensuring consistent beverage cost controls are in place as well as great associate and customer experiences. Along with supporting the hiring, training and supervision of all personnel, this person is expected to guide Food and Beverage leaders and staff to ensure prompt, courteous service in a manner that complies with Omni Food and Beverage standards. 

• Monitor dining rooms for seating availability, service, safety, cleanliness and wellbeing of restaurant guests.
• Must maintain full familiarity with menus and knowledge of beverage offerings.
• Ensure all staff have completed side work checklists for F&B outlets.
• Assist in overall management of the outlets.
• Check liquor pars and order daily supplies.
• Hold pre-shift meetings.
• Follow up on established training steps.
• Handle guest comments and complaints and ensure guest satisfaction.
• Communicate with guests and receive feedback.
• Stay on the floor during peak hours.
• Observe, teach, and correct staff’s service in a professional manner.
• Examine food preparation and beverage presentation.
• Responsible for scheduling and completing daily payroll.
• Participate in interviewing/recruiting new employees.
• Prepare maintenance requests and follow-up.
• Monitor food and liquor requisitions and food waste.
• Check the bar controls, shot glass use, red lining, and bottles totally empty daily.
• Approve paid time off requests.
• Responsible for performance management for staff, including monitoring attendance, conducting annual reviews, disciplinary actions.
• Maintain work email and responses.
• Maintain knowledge of the property and events.
• Conduct monthly department meetings.
• Maintain high standards of personal appearance and grooming, which include wearing the proper attire/uniform, name tag, radio, and earpiece when working.
• Participate in company required trainings.
• Champion and drive the Omni/Power of Engagement culture.
• Complete China, glass, and silver inventory. Communicate any inventory needs.
• Communicate and order linen needed for outlets.
• Assures adherence to cashier reconciliation of allover/short cashiering, missing check reports, comp checks and other related cashier reporting and accountability procedures.
• Any other responsibilities as outlined by the department head.

1. Candidate must have extensive hands-on beverage knowledge and experience including multiple outlets, banquet and/or event beverage, and Profit & Loss (P&L) responsibilities.
2. Must have at least five years of experience as a Food and Beverage leader in a 4-diamond hotel
3. Strong understanding of scheduling, productivity, inventory controls, P&L analysis, food and beverage cost controls.
4. Strong computer and technical skills to include Micros and on-line purchasing systems. Detail orientated, basic mathematical skills and the ability to create and understand financial reports.
5. Individual must be able to work in fast pace environment and multitask.
6. Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
7. Must possess excellent written and verbal communication skills as well as organizational skills. 
8. Ability to define problems, collect data, establish facts, and draw valid conclusions.
9. Flexible schedule to include weekends, holidays, high volume days and high-profile events.
10. Bachelor’s degree or equivalent experience preferred.
11. Minimum of 5 years experience in the hospitality industry
12. Two years as Food and Beverage Manager or Director of Restaurants preferred
13. Knowledge of Micros required
14. Ability to make quick decisions in high stress situations.
15. Excellent Customer Service Skills required
16. Pleasant and positive personality required, must be able to communicate effectively to guests and other associates
17. Well organized and efficient, must be comfortable in fast paced, demanding environment.
18. Must obtain and maintain a state issued alcohol license and training certificate.