Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Career Development
Job Description
French Quarter Inn is a distinguished boutique hotel located at 166 Church St, Charleston, SC, known for its luxurious accommodations, exceptional service, and prime location within the historic district of Charleston. The Inn prides itself on creating a memorable experience for every guest by blending classic southern charm with contemporary amenities. As a premier establishment in the hospitality industry, French Quarter Inn is committed to excellence, offering elegant guest rooms, fine dining options, and personalized services that cater to discerning travelers. The hotel stands out for its warm, welcoming atmosphere and meticulous attention to detail, making it a favorite choice for both leisure and business visitors to Charleston.
The Director of Food and Beverage at French Quarter Inn is a vital leadership role responsible for maintaining a profitable department while delivering high-quality products and exceptional service in a fine dining environment. This position requires an experienced professional who is capable of generating innovative ideas to promote business growth, creating a positive and motivating work environment with low employee turnover, and adhering to budgetary constraints regarding revenue and payroll. The Director is expected to monitor industry trends and adjust offerings such as beverage lists and menu items to keep the operation competitive and appealing to guests. They collaborate closely with the General Manager to address any Food and Beverage issues promptly, ensuring smooth day-to-day operations.
Beyond overseeing financial performance, the Director of Food and Beverage manages loss prevention through monthly inventories and investigates cost variances to maintain profitability. Compliance with local liquor laws, health, and sanitation regulations is a critical component of this role. The Director also plays an essential part in the hiring process for front-of-house Food and Beverage staff, ensuring candidates meet the Inn's high standards. Regular communication with staff through daily shift meetings and monthly departmental meetings helps maintain high service standards, including adherence to standard operating procedures and personal appearance guidelines. Training and development are prioritized, with the Director providing employees the tools and environment needed to offer an exceptional dining experience, further supported by strategies that promote employee engagement and retention.
Customer satisfaction is core to this role, as the Director strives to create unforgettable dining experiences in both the restaurant and banquet facilities. They are expected to foster an attentive and courteous atmosphere for guests and employees alike, participate in hotel-required meetings and trainings, and enforce strict personal appearance and grooming standards consistent with the hotel’s image. Problem-solving skills are crucial; the Director must identify issues proactively and implement effective solutions to maintain a positive departmental culture. Ultimately, this role demands a leader who balances operational excellence, financial acumen, team development, and superior guest service in a prestigious hospitality setting.
The Director of Food and Beverage at French Quarter Inn is a vital leadership role responsible for maintaining a profitable department while delivering high-quality products and exceptional service in a fine dining environment. This position requires an experienced professional who is capable of generating innovative ideas to promote business growth, creating a positive and motivating work environment with low employee turnover, and adhering to budgetary constraints regarding revenue and payroll. The Director is expected to monitor industry trends and adjust offerings such as beverage lists and menu items to keep the operation competitive and appealing to guests. They collaborate closely with the General Manager to address any Food and Beverage issues promptly, ensuring smooth day-to-day operations.
Beyond overseeing financial performance, the Director of Food and Beverage manages loss prevention through monthly inventories and investigates cost variances to maintain profitability. Compliance with local liquor laws, health, and sanitation regulations is a critical component of this role. The Director also plays an essential part in the hiring process for front-of-house Food and Beverage staff, ensuring candidates meet the Inn's high standards. Regular communication with staff through daily shift meetings and monthly departmental meetings helps maintain high service standards, including adherence to standard operating procedures and personal appearance guidelines. Training and development are prioritized, with the Director providing employees the tools and environment needed to offer an exceptional dining experience, further supported by strategies that promote employee engagement and retention.
Customer satisfaction is core to this role, as the Director strives to create unforgettable dining experiences in both the restaurant and banquet facilities. They are expected to foster an attentive and courteous atmosphere for guests and employees alike, participate in hotel-required meetings and trainings, and enforce strict personal appearance and grooming standards consistent with the hotel’s image. Problem-solving skills are crucial; the Director must identify issues proactively and implement effective solutions to maintain a positive departmental culture. Ultimately, this role demands a leader who balances operational excellence, financial acumen, team development, and superior guest service in a prestigious hospitality setting.
Job Requirements
- College degree and five years of related experience in a food and beverage capacity
- Strong verbal and written communication skills
- Significant attention to detail
- Complete understanding of net operating income profitability and budget goals
- Knowledge of food and beverage preparation techniques, state health department rules and regulations, and state liquor laws and regulations
- Computer skills required experience with hotel information systems preferred
- Excellent guest services skills
- Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment
- Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs
Job Qualifications
- College degree in hospitality management, business administration, or a related field
- Five years of related experience in a food and beverage capacity
- Strong verbal and written communication skills
- Significant attention to detail
- Complete understanding of net operating income profitability and budget goals
- Knowledge of food and beverage preparation techniques, state health department rules and regulations, and state liquor laws and regulations
- Computer skills with experience in hotel information systems preferred
- Excellent guest service skills
- Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment
- Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs
Job Duties
- Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary
- Prepare the Food and Beverage budget and monitor department performance accordingly
- Work with the General Manager and keep informed of Food and Beverage issues as they arise
- Coordinate and monitor all phases of loss prevention in the Food and Beverage department, conduct monthly inventories, and research any cost variances to budget
- Comply with all local liquor laws, and health and sanitation regulations
- Interview candidates for front-of-house Food and Beverage positions and follow standards for hiring approvals
- Conduct daily shift meetings, monthly departmental meetings, and ensure on-going guest service training and compliance of standard operating procedures and personal appearance standards
- Conduct and/or attend all required meetings, including pre-event and post-event meetings
- Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience
- Develop and implement strategies and practices that support employee engagement
- Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food
- Prepare and submit required reports in a timely manner
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
