Director, Food and Beverage

The Chateau on the Lake is seeking a dynamic Food & Beverage Director that will provide guests with an excellent food and beverage experience through overseeing the property’s day-to-day Food & Beverage operations and ensuring that the culinary team produces the highest quality service and product for guests and events.

Salary Range: 70k-85k

The Director, Food & Beverage will be tasked with the following duties, responsibilities, and assignments: 

• Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling; 

• Manage associates by ensuring they understand and adhere to employment practices, recommend employment decisions and corrective action, support performance management, and implement discipline in accordance with Atrium’s Core Values; 

• Lead the Food and Beverage teams in both the outlets and banquet departments while partnering with the Event Sales and Event Services teams to create collaborative, effective, revenue driven results;  

• Meeting with functional group leaders to drive guest service and financial performance; 

• Lead the effort to achieve guest service standards by constantly seeking ways to improve products and services;  

• Teach and enforce health code requirements, safety procedures and cleanliness standards throughout all food and beverage operating departments;  

• Controlling labor costs with effective scheduling and cross training  

• Achieving monthly revenue forecasts and budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control;  

• Creating menus to enhance quality, consistency and concept;  

• Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management and; 

• Any and all other work as required to complete the primary purpose of the position 

Required Prior Experience:

4+ years of supervisory experience in a hotel culinary position

Demonstrated extensive knowledge of food preparation methods.

Prior experience computing discount, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures.

Preferred Education:

Culinary degree from recognized culinary institute

ServSafe and TIPS Certification (current or in process)

Preferred Licenses/Certification:  

Certification as "Executive Chef"

Required Technology:

Microsoft Office Suite

Cloud Based Apps

Preferred Technology:

Profitsword, Birchstreet, Workday, PMS, Delphi

Required Physical:

Standing, bending, lifting, reaching, pushing pulling up to 50 lbs. 

Other:

Must be flexible with respect to working days, early mornings, nights, evenings, weekends, and holidays.