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Director of Food & Beverage

Director of Food & Beverage

Requisition ID 
2017-18966
# of Openings 
1
Job Locations 
US-TN-Nashville
Posted Date 
9/21/2017
Category (Portal Searching) 
Restaurant Operations

More information about this job

Overview

Nashville Hotel

 

Nashville

 

The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.

The Omni Nashville Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Nashville may be your perfect match.

Job Description

The Director of Food & Beverage is an Executive Committee member, reporting directly to the General Manager, who will be responsible for all food and beverage operations.  His/her main job will be training, mentoring, interviewing, and hiring the right talent to support an outstanding food and beverage operation according to corporate standards of product and service.  

Responsibilities

  • Review daily high cost item inventory control sheets
  • Review daily food cost comparison to potential
  • Develop action plan if food cost is off target
  • Review Production Planning:
    • Production Planning to forecasted covers
    • Production Planning for Banquets
  • Check Banquet reconciliation
  • Review and maintain other expense control sheet
  • Review missing check report
  • Review abstracts (breakfast, lunch, dinner and banquet):
    • In regard to sales trends per item
  • Trend of daily specials; appetizers, desserts, side orders in percent to total covers
  • Compare to production sheets
  • Review cover counts against sales goals
  • Compare average checks
  • Develop action plan if average check falls below budget
  • Develop action plan for missing checks
  • Monitor to ensure that: 
    • All Stations are working with production sheets
    • Amounts are produced as listed on production sheets
    • Amounts are sufficient for forecasted covers
    • Cooks follow recipes
    • Food for Banquets is not being overproduced
    • Stream-line coordination of Food and Beverage products served in Banquets
    • Check portions for size as established in menu item recipe
    • Check that food products meet purchasing specs
    • Check that there is no free pouring of liquor
    • Quality Control
    • Spot check food quality on line
    • Ensure that plates meet specs and pictures
    • Ensure that specials served have price value relationship
    • Check on pick-up time for service personnel
    • Check that food items in kitchen area are properly stored
    • Ensure that sanitation standards are met (local Health Code Requirements)
  • Monitor waste in kitchen including: Garbage pails, on the line, and in the refrigerator and walk-in areas
  • Ensure quality in associate's meal product
  • Ensure the following is adhered to: Storerooms and refrigerators are locked, back door(s) is/are secured, and overnight security is established and performing their duty
  • Ensure that the following meet predefined specifications (where applicable):  Salad Bar, Dessert cart/bar, Buffets, Wine displays
  • Ensure that:
    • Checks are issued properly
    • Management spot checks all items served to customer to see if they are charged for
    • Dupe system strictly followed
    • Beverage check redlining followed
    • Par stocks maintained in bar
  • Ensure the following meet specifications: Buffets and coffee breaks set ups, Table tops, Uniforms, and Sanitation and cleaning programs
  • Develop growth and development plans for high potential middle managers
  • Ensure that KRA process is implemented and achieved; inclusive of self, chef and middle management
  • Ensure the LCI Programs are in effect for all restaurant management
  • Monitor turnover rate and ensure it is at a reasonable level
  • Review weekly forecast volume in covers
  • Review scheduled hours in line with volume range
  • Ensure all overtime is authorized
  • Decrease or increase staff as required
  • Identify and implement better methods for efficiency and reduction of payroll costs
  • Ensure service to all guests follows established standards, is consistent, efficient and courteous
  • Know emergency procedures (including CPR) and work to prevent accidents
  • Know and adhere to all liquor liability laws
  • Know and adhere to all company policy and procedure
  • Perform any other duties required by senior management

Qualifications

  • Position requires a minimum of five years progressive experience in Food & Beverage Management, with at least two of these years in a Director of Food and Beverage role within hotel. Minimum two years’ experience in a Banquet Operations leadership role. Large convention hotel experience strongly preferred.
  • Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff. Ability to effectively mentor key leadership positions, to include department heads and assistant managers.
  • Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
  • Strong computer and technical skills to include Micros and on-line purchasing systems.
  • Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
  • Demonstrated ability to handle progressive discipline/coaching discussions.
  • Proven ability to engage associates at all levels.
  • Demonstrated ability to work with Sales and Catering leadership.
  • Mastery level understanding of scheduling, payroll, associate relation matters, service recover, budgeting, managing inventories, cost control, culinary techniques and menu development required.   
  • This individual must be willing to work flexible hours as needed during busy times and high profile events.
  • Must meet standards of appearance.
  • Serve Safe certified food manager | Unexpired TABC required.
  • Candidate must be able to work in a fast paced environment and be able to handle multiple priorities.
  • Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
  • Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
  • Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
  • The ability to stand/walk for extended periods of time. The ability to lift and carry up to 40 lbs and push/pull up to 50lbs. Requires bending, twisting, reaching overhead and kneeling.