IDM Hospitality is seeking a driven, community oriented, self-starter to fill the role of Director of Food and Beverage at The Confluence hotel. This candidate will lead the food and beverage team in strategy, action, service excellence, guest experience and revenue generation. The primary goal would be to establish the foundational structure that will support operational growth and profitability of all food and beverage facets of The Confluence.

A historic fully renovated and revitalized facility with 77 hotel guest rooms boasts over 6,500 square feet of unique meeting and event space. The Confluence will encompass a variety of experiences and offerings; an elevated ballroom with windows overlooking the majestic Mississippi River able to accommodate a 350-person event, outdoor event space able to service a riverside wedding reception or social event in season as well as an executive boardroom for upscale meetings and exclusive dining. The restaurant and bar will serve breakfast, brunch, lunch, and dinner complete with a raised outdoor dining patio for in season outdoor dining. Our outdoor green space, adjacent to the raised dining patio, will feature a terraced outdoor patio of green space and hard surface crushed granite complete with three outdoor firepits and a cabana bar. The ideal candidate for this role will have a depth of knowledge and experience in group event staging and service execution for a multi-outlet hotel operation. Leading a robust team of culinarians, mixologists, service professionals and food and beverage managers. The Director of Food and Beverage will be an active participant in establishing the living, working DNA of the hotel’s food and beverage program, and introducing the unique independent boutique brand to regional visitors while hosting community regulars.

This candidate will have a sharp attention to detail and proven record for exercising control and oversight of restaurant and banquet standard operating procedures, restaurant programming, staff onboarding and training programs, as well as previous successful developing new food and beverage managers and team associates.

Working in concert with the General Manager, Director of Sales and the Executive Chef, this role will also have the support of the Corporate Director of Food and Beverage. The DFB will also benefit from offerings such as, 401k investment and match, Health, Vision, Dental and Term Life Insurance, Short Term Disability, Competitive Paid Time Off and Employee Discounts on any Independent Hotel offering from Hotel Employee Rate.

MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS
High school or equivalent education required. Associates Degree in in hospitality management. Bachelor’s Degree preferred.

Minimum of three years food and beverage service background and with at least three years restaurant management required.

ESSENTIAL FUNCTIONS & RESPONSIBILITES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Plan and direct the functions of administration and planning of the Food and Beverage

Department to meet the daily needs of the operation. Clearly describe, assign and delegate

Responsibility and authority for the operation of the various food and beverage

sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards etc. Develop,

implement and monitor schedules for the operation of all restaurants and bars to achieve a

profitable result and to meet or exceed customer expectations.

• Participate with the Chef, outlet managers, and catering managers in the creation of attractive

and merchandising menus designed to attract a predetermined customer market. Implement

effective control of food, beverage and labor costs among all sub-departments. Maintain

communication with all departments to ensure customer service needs are met.

• Move throughout the facility indoors, outdoors and kitchen as well as bar areas to visually

monitor and take action to ensure food quality and service standards are met. Verify levels of

service, environment and food temperatures, judge appearance and taste of products and

inspect/check preparation methods to determine quality. Give guidance toward improvement

and make necessary adjustments for consistency.

• Assist area managers in establishing and achieving predetermined profit objectives and

desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the individual restaurants

and banquet service. Recommend to management new operating and marketing policies

whenever declining or constant sales imply dissatisfaction by the customers. Control payroll

and equipment costs (minimizing loss and misuse). Ensure par stock levels are properly

maintained by calculating inventory, ordering and retrieving supplies and stocking shelves

by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness

of all aspects of the food and beverage operation. Develop and implement cost saving and

profit enhancing measures.

• Plan and develop an annual food and beverage marketing/sales promotion calendar to

coincide with Sales and Marketing annual budget.

• Continuously evaluate the performance and encourage improvement of the personnel in the

food and beverage department. Plan and administer a continuous training and development

program within the department which will provide well-trained employees at all levels and

permit advancement for those persons qualified and interested in career development.

Oversee departmental matters as they relate to federal, state and local employment laws.

• Performs other duties, as assigned, to meet business needs. Provide direct service to guests

as needed, including, but not limited to, servicing tables, bussing tables, searing guests an

general clerical/cashier duties.

• Develops strong partnerships with local organizations to further increase brand awareness
• Partners with other department leaders of revenue generating departments in develop

effective revenue strategies and setting aggressive goals that will drive the property's

overall financial performance

 

KEYS TO SUCCESS IN THIS ROLE INCLUDE

• Budgetary creation and analysis capabilities required
• Positive Attitude
• Patient Listener
• In depth knowledge of food and beverage operations/management
• Caring demeanor
• Demonstrated skills in supervising a diverse team
• Knowledge of food service techniques and cost controls such as manpower, productivity, food and beverage costs, and other expenses
• Restaurant Hospitality experience demonstrating progressive career growth
• Ability to lead by example
• Ability to multi-task between functions/events occurring simultaneously.

EXPECTED HOURS OF WORK HOURS
This is a full-time position with a guaranteed minimum of 45 hours per week per the IDM classification status. However, this role can expect to work a minimum of 50 hours per week to ensure the responsibilities of the role are completed.

SUPERVISORY RESPONSIBILITIES
The Director of Food and Beverage reports directly to the General Manager and is responsible for the supervisory responsibilities of all associates based on function of position.

PHYSICAL REQUIREMENTS
Ability to lift to 50lbs, clearly verbally communicate with employees and public. speak, hear, see, read, write, type, dial, reach, and bend.

TRAVEL REQUIREMENTS
This role may require occasional travel up to 20%, including car, train and/or airline travel along with overnight stays, as required.

 

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