Senior Director of Food & Beverage
21c Museum Hotels - St Louis
Job Description
Responsibilities/Duties:
Oversees the concepts and creative components of all F&B programs for 21c Museum Hotels, establishing 21c's F&B programs and chefs as industry leaders, respected regionally and nationally through partnerships and earned media.
Food & Beverage Program
- Leads food & beverage concept development in collaboration with COO, design team, marketing team and operations
- Research/knowledgeable of all area comp set / local markets
- Assist with kitchen/dining room design (layout, millwork, systems design)
- Coach the Exec Chef on menu development and continue to monitor culinary program, menu development/structure/pricing
- Leads F&B OSE sourcing, specs, purchasing in collaboration with procurement, design team and 21c Training + Experience Manager
- Collaborate with 21c Beverage + Systems Director re: beverage program development and Critical Path tasks (pre-opening)
- Partner with Executive Chef on guest feedback and best menu practices to increase food quality, profitability and average check as needed
- Ensure teams are executing service recovery at every opportunity both onsite and via guest survey (Revinate + Trust You)
- Review special events menus/pricing/model, share ideas for revenue opportunities
- Monitor cocktail and wine program in conjunction with Beverage Director/Beverage + Systems Director to ensure program remains on strategy - or work to evolve as needed
- Create F&B programs that generate a following of regulars
- Collaborate with property leadership team to determine concept/strategy/service standards/steps of service
- Constantly seek improvement / evolution of F&B concepts in each property
- Represent, communicate and enforce the vision and standards of 21c through leadership, coaching & by example
Leadership Development
- Recruit/hire Executive Chef + Food & Beverage Director in partnership with property GM. Assist in hiring and training of management team as needed
- Coach F&B Director/Executive Chef on recruiting of managers/sous and interview candidates as needed
- Train F&B Director in collaboration with GM and assist in training Executive Chef in collaboration with Chef mentor
- Provide guidance/training of property F&B leaders re: Critical Path to opening
- Oversee training resources for Events/BOH/FOH to include key vendor training dates (i.e. POS + Reservation System) in coordination with 21c Training + Experience Director
- Promote professional development of all F&B leaders
- Long-term strategic planning regarding leadership, systems, structure
- Ensure F&B leadership is conducting on-going team training. Oversee development of model for new-hire and on-going training in collaboration with 21c Training + Experience Director
- Collaborate with property GM on F&B Director/Chef annual reviews
- Actively participates in industry networking opportunities and events to grow exposure for F&B programs, such as No Kid Hungry, Southern Foodways Alliance, James Beard Foundation et al.
Financial Performance
- Monthly review of property financial statements to identify wins and opportunities
- Quarterly review of Sales Summary (product mix) (Monthly for Year 1 of operation)
- Collaborate with Senior Director of Business Planning & Analysis 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)
- Teams up with Brand Marketing and PR leadership for maximum exposure for F&B concepts at opening and on-going
Standardization/Training:
Oversee 21c Training + Guest Experience Manager: training, SOPs, systems
Oversee 21c Beverage + Systems Director: beverage programs, training, SOPs, systems
Expected meetings/communications:
- Bi-weekly updates to COO. Meetings/calls as needed.
- As needed, attend/call in bi-weekly marketing meetings with Marketing Manager & DOSM & F&B Directors/Chefs.
- Regular, on-going communication with all direct reports.
- Identify (in collaboration with property leadership) high-potential future F&B leaders and meet with periodically to help strengthen bench-talent/ensure retention
Expected monitoring:
- All F&B manager logs
- All property Flash/Daily Revenue reports on HUB
- Revinate 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/IRD, culture/morale, physical space (both FOH/BOH), leadership needs, opportunities for coaching, success stories
Qualifications
- B.S. or B.A
- Minimum five years' experience in a high volume, high quality hotel F&B department as a Food & Beverage Director
- Minimum five year's management/supervisory experience
- C. + POS experience
- Strong industry networking skills to drive brand reputation
- Shows enthusiasm for the team, restaurant, events, the brand, the company and the culture
- Excellent written + oral communication skills, especially strong creative visual presentation
- Excellent analytical skills
- Excellent leadership skills
- Excellent conflict resolution skills
- Exellent collaboration skills
- Extensive travel required and expected
