Director of Food and Beverage

Hotel Saint Augustine, the newest addition to the Bunkhouse/Hyatt family in Houston, is looking for an experienced Food and Beverage Director to join our amazing team! The Director of Food and Beverage is a dynamic leader who truly enjoys creating magic for each guest, whether they are joining us in the Dining Room, having a bite in their room, hanging at the pool bar, or hosting an event. This person will lead by example and oversee the F&B team. We are looking for individuals who enjoy service, love a creative beverage program, and have a great floor presence. The Director of Food and Beverage is responsible for overseeing and directing Banquets, Restaurants, In-Room Dining, Lounges, Stewarding, and any other Food or Beverage related areas. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. The Director of Food and Beverage position must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. As a member of the properties Executive Committee, the Director of Food and Beverage is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager.

Responsibilities

• Oversee and create the beverage program in conjunction with the Bunkhouse Director of F&B
• Standardize and document staff training to ensure consistency in service and product
• Lead recruiting, developing, training efforts for the F&B management team
• Create a positive work environment for all F&B employees, leading by example
• Uphold Bunkhouse customer service standards at all F&B outlets
• Personally handle resolving guest complaints regarding F&B operations
• Ensure staff has a complete understanding of their job requirements and enough training before holding them accountable for results
• Ensure regular performance evaluations are being conducted for all F&B staff
• Maintain awareness of documentation needed and retained in employee files
• Develop and maintain in-depth knowledge of the market to promote brand awareness, competitive analysis and opportunities for demand generation
• Maintain a system of on-site inspections to ensure the interior and exterior of F&B outlets meet or exceed quality standards
• Provide effective direction to managers regarding operational and procedural standards
• Assist hotel management teams in developing labor schedules to optimize labor and profitability of F&B outlets on property
• Develop and implement corrective action plans to address operational deficiencies and areas to improve efficiency
• Monitor periodic operational/financial performance metrics and provide in depth analysis to the General Manager, review labor standards on a weekly basis to ensure controls are in place
• Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met
• Maintain a high level of cleanliness and safety in the work area
• Ensure that all equipment is maintained in good, safe working condition
• Maintain an increased awareness of safety issues throughout the property
• Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front and back of the house
• Develop and recommend the budget, marketing plans and objectives and manages within those approved plans
• Participate in total hotel management as a member of the Hotel Executive Committee
• Implement and maintain F&B sales/marketing programs
• Hire, train, empower, coach and counsel, performance and salary reviews
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations
• Coordinate food and beverage operations with other hotel departments to ensure efficient guest service
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
• Implement procedures to increase guest and associate satisfaction
• Performing daily walk-through to ensure full compliance with Department of Health regulations and Bunkhouse/Hyatt Corporate standards
• Maintain communications with Corporate Staff

Qualifications

Qualifications

• 5-10 years of relevant experience in restaurant management.
• Experience working with well known, talented chefs.
• Truly enjoy creating magic through guest experiences.
• Experience training teams and upholding service standards.
• Ability to manage short and long-term complex projects
• Ability to develop and manage P&L / track property budget
• Deep understanding of inventory management, scheduling, planning, logistics and distribution functions
• Passion for empowering, inspiring and motivating team members
• Ability to multi-task and adapt to changing priorities
• Experience with and mastery of industry related enterprise technology
• Strong communication and interpersonal skills
• Microsoft Office and Intermediate / Advanced Microsoft Excel skills required

Education and Experience Requirements

• Bachelor’s degree Preferred
• High School Diploma or GED

We are an Equal Opportunity Employer. All employment decisions are to be made without regard to race, color, age, sex, gender, sexual orientation, gender identity or expression, pregnancy, religion, creed, marital status, transgender status, partnership status, familial status, national origin/ancestry, alienage or citizenship status, mental or physical disability or medical condition, handicap, military status, veteran’s status, genetic information, unemployment status, status as a victim of domestic violence, status as a victim of sex offenses or stalking, employment status, sexual or reproductive health decisions, your height or weight, hair (per the “CROWN” act), or any other status protected by federal, state, or local law (“Protected Characteristics”).

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