Food & Beverage Director

16 hours ago

Kansas City, United States Ennismore LLC Full time

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel, and chef-driven restaurant to create a unique and welcoming opportunity.

Join our Flock

Job Description

Title: Food and Beverage Director

Profile: Must be committed to excellent guest service and passionate about food and beverage. A comprehensive, task-oriented person who can complete menial and substantial tasks under various conditions. Multi-skilled and able to hop into any position within the restaurant at any time necessary. Has the ability and tolerance to manage and maximize a diverse workforce and can relate to people on various levels. The Food and Beverage Director should be charismatic, confident, and able to motivate through example. The Food and Beverage Director should be effective in managing relationships between FOH, BOH, and other departments to create a culture of care, concern, and accountability. The Food and Beverage Director should be able to shift gears and represent all outlets for PR, press-related, marketing initiatives, and internally. The best food and beverage directors enjoy making all guests happy, both internal and external.

Reports To: Sr. Corporate Director of Food and Beverage

Service + Team

  • Ensure total guest satisfaction and ensure the finest food and beverage quality.
  • Professionally develop management.
  • Supervise and lead the staff using 21c culture.
  • Instill 21c culture into management team and F&B team.
  • Provide the highest and most efficient level of service expected by the guest.
  • Ensure the department is staffed sufficiently for each meal period.
  • Make every effort to keep the morale of the restaurant & events high.
  • Create a following of regulars.
  • Train, train, and train team some more. Give verbal and written quizzes often.
  • Ensure the team is following service standards.
  • Responsible for all operational duties.
  • Responsible for keeping all FOH equipment operational (i.e., telephones, Open Table, event OSE).
  • Ensure restaurant & event space cleanliness and maintenance.
  • Constantly seek improvement in self, team, and the restaurant & event space.
  • Maintain a positive, friendly attitude with the team & guests.
  • Ensure amenities are executed.
  • Oversee all hiring and training of the team. Determine hiring and termination of all teammates.
  • Handle and resolve all team concerns.
  • Develop all teammate reviews (through delegating) and administer all management and teammate reviews
  • Ensure submission of PAFs for all HR actions.
  • Partner with hotel GM to build and maintain the 21c culture within EC and property wide.
  • Partner with Executive Chef to create a unified, guest & team focuses F&B department.

Financial Management + Food & Beverage Program

  • Control all costs: food, beverage, labor & operations.
  • Perform monthly forecasting for all F&B revenue centers.
  • Create a yearly Budget for all F&B revenue center.
  • Oversee the development and release of the weekly schedule.
  • Revenue-generating programs/systems/promotions/sales contests.
  • Meet with vendors to purchase new items and explore best pricing.
  • Oversee the development of the cocktail and wine program in conjunction with the Beverage Director.
  • Partner with Executive Chef on guest feedback and best menu practices to increase average check.
  • Run weekly product mix report:
    • to ensure all pricing is correct
    • to analyze what is selling
    • to determine necessary menu adjustments
  • Facilitate daily/weekly/monthly sales contests for the team during meal periods to improve sales.

Sales Team + Events

  • Partner with the Director of Sales and Marketing to drive revenue and exposure for the property, restaurant, and events.
  • Explore, with the hotel GM and DOSM, the best ways to market the brand and the property creatively. The person must be efficient with current trends in electronic media and comfortable exploiting them to benefit the property.
  • Field all guest requests menus, special requests, etc.
  • Lead the charge when planning and developing special events. Delegate to the management team to adequately prepare for events (Derby, Bourbon Heritage Month, etc.) and ensure that all bases are covered.
  • Assist Catering Event Sales & Event Manager with driving revenue, maintaining service, and winning business.
  • Field donation requests w/GM & Executive Assistant.
  • Supervise special promotions and events held in the restaurant.

Reputation Management

  • Respond to all customer surveys in Revinate.
  • Respond to all customer reviews in Revinate.
  • Respond to all guest emails/phone calls.

Qualifications

  • Some college education.
  • Minimum five to eight years' experience in a high-volume, high-quality restaurant.
  • Some hotel property experience preferred.
  • Minimum two years of management/supervisory experience.
  • PC. Experience.
  • Must show enthusiasm for the team, restaurant, events, the Brand, and the culture.

Expected meetings/weekly happenings:

  1. Monthly P&L review with team and corporate.
  2. Attend daily property stand-up (delegate to management team when unable to attend)
  3. Weekly BEO meetings with FOH/BOH/BQT.
  4. Weekly MGR meeting.
  5. Weekly meeting with 21c Hotel GM.
  6. Weekly/Biweekly Senior Leadership meeting
  7. Monthly CGS inventory.
  8. Bi-monthly phone call to Corp. Director F&B Operations to 'brainstorm,' 'catch up.'
  9. Quarterly lounge & restaurant team & Event team meetings.
  10. Event planning meetings (times vary).
  11. Marketing meetings with Brand Market Specialist & DOSM.

A good F&B Director....

  1. Manages the managers.
  2. Encourages junior managers to attend wine tastings, read wine education books, attend P&L reviews, and learn how to read P&L.
  3. Aware of staff needs and morale. Has a finger on the pulse of the restaurant dynamics.
  4. Is tireless in their positive attitude.
  5. Stays informed. Reads industry magazines and websites. Dines out to stay on top of trends and maintain industry relationships.
  6. Strives to continue learning so they may continue teaching.
  7. Is a champion of "saying yes to the guest and each other" and supports the 21c culture.
  8. Is not afraid to get their hands dirty.
  9. Recognizes a regular's birthday.
  10. Know the name of every team member on the property.
Additional Information

21c Museum Hotels is an equal-opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: .cfm

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