Director of Food & Beverage
Apply NowCompany: Conrad Hotels & Resorts
Location: Nashville, TN 37211
Description:
Welcome to Conrad Nashville. We offer luxurious accommodations and exceptional service in the ever-evolving Nashville hospitality industry. Join our dynamic team, learn and grow in a culture of collaboration. Our priority is your well-being, which is why we offer competitive compensation packages, healthcare insurance, 401k plans, and team member discounts. Living and working in Nashville provides access to diverse cultural attractions, entertainment venues and culinary experiences. At Conrad Nashville, you can make a positive impact and be part of a world-class hospitality brand. Join us and discover all that we have to offer.
Job Summary
The Director of Food & Beverage provides the vision, leadership and strategy to inspire your associates to deliver exceptional service and drive financial success. You have a strong food and beverage management background and an obvious passion for hospitality. Your passion for hospitality service is contagious and you are a natural coach that masterfully builds effective teams and inspires individuals to do their best.
Enable innovation and drive results. You execute successful food and beverage marketing programs, artfully leverage revenue management within tight margins, driving profit to the bottom line with solid financial controls. Coordinate with the chef on menus and work with sales to create enticements that capture both in-house guests and the local market share, achieving or beating sales goals.
Essential Functions: To effectively manage the food & beverage operations of the hotel in order that customer expectations are exceeded and that the department meets its financial and legal obligations as laid down in budgets and statute. To work within the values of Conrad Nashville & Chartwell Hospitality. Work together (People), provide top quality service (Quality), be customer focused (Customer) and work productively without wasting resources (Profit).
This work will be undertaken in conjunction with the hotel leadership team, Director of Catering and all direct reports, and will entail monitoring the performance of the food and beverage outlets and ensuring that standards of food production, presentation and service are maintained as laid down in standards of performance manuals.
Play an active part in the management team of the hotel, through operational management, contribution at key meetings and training and development.
Deputize for the General Manager in his absence and be proactive in the oversight of all the operations of the hotel.
People, Quality, Profit, and Customer:
People:
In conjunction with Human Resources, to recruit, select and induct new staff for the department having regard for current employment legislation and recognized working practices.
Build an efficient team and ensure continued improvement in staff morale and motivation through consultation, target setting and reviews. Describes, designs and delegates responsibility and authority for the operation of the various sub-departments under his supervision.
Deliver training to the food and beverage team ensuring that the training is documented and recorded. In conjunction with the HR department ensure that a training plan is produced for all department personnel within every unit. Team members to be trained in cost efficiency, food hygiene, health and safety, customer care and new company policies as prescribed from time to time.
Carry out employee communication meetings once per month in line with the prescribed timetable and to hold one to one employee reviews (direct reports) on regular basis or in line with company policy,
Ensure that team members are consulted to assist in problem solving and identification of improvements and are sufficiently empowered to work with minimal supervision
Develop, train and monitor the managers within the department to ensure succession planning for the future
Undergo training as directed by your manager and the demands of the business
Quality:
Maintain a quality control program that ensures consistency in production, preparation and service. Ensuring that quality is continually evaluated and enhanced.
Assist in the creation of menus, beverage lists for all outlets, having regard to customer demand and company margins. Keep aware of new food trends, systems and practices and equipment in F&B operations.
Develop and enhance the Food and Beverage reputation of Conrad Nashville through product improvement, effective PR, devising promotions and participation in promotional activities. In conjunction with Sales and Marketing, to devise and organize food promotions as appropriate.
Monitor outlets during peak periods to oversee production flow and presentation
Profit:
Supervise and be accountable for all food and beverage purchasing in line with Company policy, with the assistance the Purchasing Department and Finance. Costs to be managed through correct ordering, storage and production in line with business and legal requirements.
Meet the hotels cost of sales targets as set out in the budget through implementing and maintaining prudent and established controls and in collaboration with Director of Catering, Executive Chef and Director of Finance.
Pro-actively manage payroll and expenses in line with plan.
Ensure manpower and material resources are effectively used, monitored and controlled balancing both budgetary requirements and customer needs, through a pro-active management approach.
Customer:
Create and implement programming and individual menu items for all outlets based on current food & beverage trends and regional tastes (in conjunction with third-party consultant). Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with
the Director of Catering and Executive Chef regarding new selections and changes.
Undertake regular restaurant shopping to monitor competitor business levels, quality of product and service and food trends.
Positively deal with and learn from customer complaints and comments
Skills:
Health, Safety & Hygiene:
Be fully conversant with current Health, Safety & Hygiene legislation affecting food and beverage preparation, production and service areas and to ensure that the laid down requirements are met.
Work with the Chief Steward and Executive Chef to ensure that the Stewarding Department works effectively to meet the above, in line with business, as laid down by State & City Code.
Ensure that all employees are periodically trained in all matters relating to food hygiene and safety and their legal responsibilities with regards to beverage service.
Audit food and beverage storerooms to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s), restaurants and bars including walk-in and reach-in boxes
Ensure that appropriate records are maintained in accordance with Company and legal requirements.
Other:
To carry out all other duties legally and reasonably requested of you by your manager which fall within the scope and purpose of this position
Contribution is made to the setting of departmental objectives in relation to the business strategy.
Contribution is made to management discussions to solve problems, identify improvements and make decisions
Oral and written communication is carried out in a manner, and at a level and pace, likely to promote understanding, effective performance and harmonious working relationships.
This list is not exhaustive and your job may require standards not listed above.
Formal Education:
BA/BS Degree
Minimum Experience Requirements:
Physical Requirements:
While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift boxes (up to 50 pounds); talk and hear. Vision abilities required by this job include close vision to a computer screen.
Benefits:
EEO and ADA Statements
Conrad Nashville is an Equal Opportunity Employer. We support and encourage diversity in the workplace.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.
Job Summary
The Director of Food & Beverage provides the vision, leadership and strategy to inspire your associates to deliver exceptional service and drive financial success. You have a strong food and beverage management background and an obvious passion for hospitality. Your passion for hospitality service is contagious and you are a natural coach that masterfully builds effective teams and inspires individuals to do their best.
Enable innovation and drive results. You execute successful food and beverage marketing programs, artfully leverage revenue management within tight margins, driving profit to the bottom line with solid financial controls. Coordinate with the chef on menus and work with sales to create enticements that capture both in-house guests and the local market share, achieving or beating sales goals.
Essential Functions: To effectively manage the food & beverage operations of the hotel in order that customer expectations are exceeded and that the department meets its financial and legal obligations as laid down in budgets and statute. To work within the values of Conrad Nashville & Chartwell Hospitality. Work together (People), provide top quality service (Quality), be customer focused (Customer) and work productively without wasting resources (Profit).
This work will be undertaken in conjunction with the hotel leadership team, Director of Catering and all direct reports, and will entail monitoring the performance of the food and beverage outlets and ensuring that standards of food production, presentation and service are maintained as laid down in standards of performance manuals.
Play an active part in the management team of the hotel, through operational management, contribution at key meetings and training and development.
Deputize for the General Manager in his absence and be proactive in the oversight of all the operations of the hotel.
People, Quality, Profit, and Customer:
People:
In conjunction with Human Resources, to recruit, select and induct new staff for the department having regard for current employment legislation and recognized working practices.
Build an efficient team and ensure continued improvement in staff morale and motivation through consultation, target setting and reviews. Describes, designs and delegates responsibility and authority for the operation of the various sub-departments under his supervision.
Deliver training to the food and beverage team ensuring that the training is documented and recorded. In conjunction with the HR department ensure that a training plan is produced for all department personnel within every unit. Team members to be trained in cost efficiency, food hygiene, health and safety, customer care and new company policies as prescribed from time to time.
Carry out employee communication meetings once per month in line with the prescribed timetable and to hold one to one employee reviews (direct reports) on regular basis or in line with company policy,
Ensure that team members are consulted to assist in problem solving and identification of improvements and are sufficiently empowered to work with minimal supervision
Develop, train and monitor the managers within the department to ensure succession planning for the future
Undergo training as directed by your manager and the demands of the business
Quality:
Maintain a quality control program that ensures consistency in production, preparation and service. Ensuring that quality is continually evaluated and enhanced.
Assist in the creation of menus, beverage lists for all outlets, having regard to customer demand and company margins. Keep aware of new food trends, systems and practices and equipment in F&B operations.
Develop and enhance the Food and Beverage reputation of Conrad Nashville through product improvement, effective PR, devising promotions and participation in promotional activities. In conjunction with Sales and Marketing, to devise and organize food promotions as appropriate.
Monitor outlets during peak periods to oversee production flow and presentation
Profit:
Supervise and be accountable for all food and beverage purchasing in line with Company policy, with the assistance the Purchasing Department and Finance. Costs to be managed through correct ordering, storage and production in line with business and legal requirements.
Meet the hotels cost of sales targets as set out in the budget through implementing and maintaining prudent and established controls and in collaboration with Director of Catering, Executive Chef and Director of Finance.
Pro-actively manage payroll and expenses in line with plan.
Ensure manpower and material resources are effectively used, monitored and controlled balancing both budgetary requirements and customer needs, through a pro-active management approach.
Customer:
Create and implement programming and individual menu items for all outlets based on current food & beverage trends and regional tastes (in conjunction with third-party consultant). Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with
the Director of Catering and Executive Chef regarding new selections and changes.
Undertake regular restaurant shopping to monitor competitor business levels, quality of product and service and food trends.
Positively deal with and learn from customer complaints and comments
Skills:
- Graduation from a well-known hotel school or demonstration of previous successful management of a quality hotel and restaurant operation.
- Excellent verbal, comprehension, listening and problem-solving skills.
- Excellent reputation for presenting an interesting, well-prepared menu.
- Several years of food and beverage managerial experience.
- Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
- Interpersonal and time management skills.
- Adaptability
Health, Safety & Hygiene:
Be fully conversant with current Health, Safety & Hygiene legislation affecting food and beverage preparation, production and service areas and to ensure that the laid down requirements are met.
Work with the Chief Steward and Executive Chef to ensure that the Stewarding Department works effectively to meet the above, in line with business, as laid down by State & City Code.
Ensure that all employees are periodically trained in all matters relating to food hygiene and safety and their legal responsibilities with regards to beverage service.
Audit food and beverage storerooms to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s), restaurants and bars including walk-in and reach-in boxes
Ensure that appropriate records are maintained in accordance with Company and legal requirements.
Other:
To carry out all other duties legally and reasonably requested of you by your manager which fall within the scope and purpose of this position
Contribution is made to the setting of departmental objectives in relation to the business strategy.
Contribution is made to management discussions to solve problems, identify improvements and make decisions
Oral and written communication is carried out in a manner, and at a level and pace, likely to promote understanding, effective performance and harmonious working relationships.
This list is not exhaustive and your job may require standards not listed above.
Formal Education:
BA/BS Degree
Minimum Experience Requirements:
- A minimum of 5 years of Food and Beverage experience is required.
- An intimate working knowledge of food and beverage standards within a Forbes 4- or 5-Star environment.
- Hotel opening experience preferred.
- Experience with Conrad, Waldorf Astoria, LXR, Ritz Carlton, Mandarin Oriental, Park Hyatt, Leading Hotels of the World, Luxury Collection etc. preferred.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift boxes (up to 50 pounds); talk and hear. Vision abilities required by this job include close vision to a computer screen.
Benefits:
- Position is eligible for the Northwood Investors incentive plan
- 401k after 90 days, fully vested, company match to 4%
- Medical (3 plan choices)
- Dental (2 Plan choices)
- Vision
- Employee Assistance Program (EAP)
- Flexible Spending Account (FSA)
- Paid Time Off
- Hilton Honors Team Member Discounts
- Northwood Hospitality Discounts
EEO and ADA Statements
Conrad Nashville is an Equal Opportunity Employer. We support and encourage diversity in the workplace.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.