Director of Food & Beverage at Blake Street House

What you'll do

As the BlakeSt Clubhouse Director of Food & Beverage, you ensure the multi-unit F&B operations' efficiency and financial success. You are an influential leader and strategic partner in delivering service, creating unique dining concepts and experiences, fostering a positive work culture, handling operations, and providing excellent hospitality by building rapport with Members.

As a successful Director of Food & Beverage, you will supervise and partner with the Chef de Cuisine, Bars Manager, and Dining Manager to develop strategic business objectives and goals that optimize the business's performance and profitability.

You will be a natural coach that masterfully builds effective teams and inspires individuals to do their best. You are also an ambassador for the brand by fully embracing our values and becoming the face of Food & Beverage at BlakeSt.

Pay: Commensurate with experience.

Benefits/Perks:

• Medical, Dental, Vision Benefits for Full-Time Employees.
• 401k match for Full-Time/Part-Time Employees after 2 months of service (must be 21 years or older).
• Employer paid Short-Term/Long-Term Disability and Life Insurance benefits.
• Employee Assistance Program, Bicycle Share Program.
• 50% discount at Ropeswing establishments for employees and up to 1 guest.
• Access to Blake Street House Gym and other amenities.

Additional details concerning Benefits/Perks will be provided at time of employment.

Responsibilities

• Provide direct supervision of all Front of House and Back of House Management. This includes hiring, training, coaching, staffing, performance evaluations, advancement and related supervisory duties as well as acting as manager on duty responsible for overseeing the day to day operations of the restaurant as required.
• Identify training opportunities related to performance gaps and implement training programs, in partnership with Company Human Resources.
• Ensure that new Food & Beverage Team Members are adequately onboarded and trained.
• Act as the manager on duty responsible for overseeing the House's day-to-day F&B operations as required.
• Strategize and develop action plans to support operational improvements that optimize profit, minimize margins, and promote exceptional experiences for members, guests, and staff.
• Provide culinary vision, and demonstrate a passion for industry trends to ensure company offerings align with market leaders.
• Lead menu change process suitable for the time of year and food availability while focusing on quality, creativity, presentation, guest expectations and trends. Work collaboratively with Company leadership to approve menu changes.
• Review the monthly P&L, scrutinizing costs to optimize profit margins without compromising quality.
• Be prepared to respond appropriately to any guest inquiries or complaints.
• Create and manage meaningful relationships with members while contributing to the successful creation and retention of membership.
• Attend manager briefings and meetings, and run daily briefings for the Food & Beverage Team.
• Ensure that the Food & Beverage departments procure items most cost-effectively, properly manage and monitor inventories, and ensure that menu items and operating supplies are always in stock.
• Ensure the dining experience is at par with excellence and Member expectations, and create strategies to continue improving the scores in the Quarterly Satisfaction Survey.
• Ensure all financial, personnel, payroll, and other administrative duties are completed accurately, on time, and per company standards.
• Focus on sustainability by sourcing local products by developing relationships with local farmers and vendors to ensure we use high-quality products, keeping with the vision for an authentically local approach to our venues.
• Work with the Managing Director to develop targets and metrics of department performance.
• Be knowledgeable about all products, services and events happening within the house.
• Maintain all health, sanitation, safety, and loss prevention aspects according to local health department regulations and company policies.
• Self-manage. Follow attendance policy, report to work as scheduled, adhere to dress code, be proactive in accomplishing duties, and adhere to Company policies and procedures.

What You Need to Get the Job Done (Minimum Qualifications)

• Minimum 7 years' experience as a manager in a restaurant setting.
• Be experienced in managing a diverse and engaged team.
• Be experienced in developing targets and project plans.
• Be willing and able to work a varied schedule that will include early mornings, late nights, weekends, and holidays.
• Be able to support surges in workload.
• Relish working well under pressure and within timelines.
• Demonstrate strong communication skills; both verbal and written.

Employment contingent upon completion of satisfactory background check.

What Will Make Us Really Love you (Preferred Qualifications)

• Degree in hospitality management, business administration, Culinary Operations, or another applicable field preferred.

In our commitment to wellness in the community, Ropeswing is proud to offer a smoke-free environment for all of our guests and employees.

*Ropeswing is an Equal Opportunity Employer, and we value diversity. All employment is based on merit, qualification, and business need.