The Corporate Director of Food and Beverage is a polished, well-spoken, and well-regarded ambassador of Charlestowne Hotels, charged with carrying forward the F&B vision of our corporate operations team and the properties we serve. When on property in a task force support roles, this person will direct and ensure the efficient administration and management of the Food & Beverage functions at all assigned hotels. At each property to which they are deployed, this person will ensure that financial performance is optimized, that high quality product and service levels are maintained, and that the F&B operations are in compliance with state, federal, and local regulations in addition to applicable company and brand standards. Strong written and verbal communication skills and the ability to accomplish any assigned tasks while working remotely will be key factors in achieving success in this role. This position will be based remotely and will involve travel, sometimes for extended periods, depending on business needs.

Responsibilities

• Implement CH tools, processes and procedures at the property level and ensure ongoing compliance.
• Stabilize property F&B operations with a focus on proper staffing, tools to do the job, and expense controls.
• Establish a strong F&B guest service focus, establishing and consistently working on an action plan to improve.
• Ensure all applicable standards and safety regulations are closely followed at all times.
• Forecast, implement, monitor, control and report on the budget and its components (labor costs, food costs, beverage costs, operating supplies, etc.) to maximize revenue and minimize expenses while ensuring quality customer service is delivered.
• Abide by all State, Federal and corporate requirements pertaining to the serving of food and alcoholic beverages.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Complete assigned projects related to companywide F&B initiatives.
• Performs any other job related duties as assigned.

Job Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess strong computational ability and computer skill.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Ability to lead and perform in a fast paced work environment and in high pressure situations.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and effectively communicate with supervisors and team members both in culinary and exterior departments of the hotel (F&B Outlets Management team, Stewarding).
• Ability to create and lead in a team orientated environment.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize the same.
• Provide development and continued education opportunities for hourly associates and mid-level department management to set up for future success
• Must participate in regularly scheduled property leadership meetings and working directly with other department heads to ensure the collective success of the hotel
• Must be able to work flexible hours, including evenings, weekends, holidays and travel for extended periods
• Ensure a safe working environment at all times for all associates

Qualification Standards

• Must be able and willing to travel up to 75% of the time.
• Bachelor's Degree in Hospitality or Food Service Management preferred.
• Minimum of 5-10 years relevant Food and Beverage experience.

Job Type: Full-time

Experience level:

• 3 years

Restaurant type:

• Bar
• Café
• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

People with a criminal record are encouraged to apply

Willingness to travel:

• 75% (Preferred)

Work Location: Remote

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