Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
The Savoy is an iconic dining establishment located within the historic Hotel Savoy in downtown Kansas City. With over 120 years of history, The Savoy has established itself as one of the city's most renowned culinary destinations. Blending rich heritage with elevated American cuisine, exceptional service, and vibrant hospitality, The Savoy offers an unparalleled dining experience. The restaurant is deeply committed to preserving its legacy while continually evolving to create memorable moments for guests, employees, and the wider community. As a part of the Hotel Savoy, which itself is a landmark institution in Kansas City, the venue combines traditional elegance with modern amenities that appeal to a diverse clientele including locals, tourists, and business professionals.
The Director of Food & Beverage role at The Savoy is a pivotal leadership position responsible for providing strategic direction and operational management across all food and beverage functions within Hotel Savoy. This includes The Savoy Restaurant & Bar, banquets and catering, private dining events, in-room dining services, and comprehensive beverage programs. The position requires a dynamic leader who can maintain the high standards associated with this historic venue while driving business growth and enhancing guest satisfaction.
In this role, the Director of Food & Beverage oversees both front-of-house and back-of-house operations, collaborating closely with Culinary, Sales, and other hotel leadership to deliver an exceptional hospitality experience. The responsibilities include managing budgets and labor costs, developing and mentoring a team of leaders and associates, and ensuring seamless execution of all food and beverage services including restaurant service, catered events, and banquet functions. The Director serves as a key member of the hotel’s leadership team, contributing to shaping overall guest experiences and supporting the long-term success of the Hotel Savoy.
Expectations for this exempt leadership role include working flexible hours to meet operational needs, demonstrating strong communication and problem-solving skills, and utilizing financial and operational data to optimize performance. The ideal candidate has extensive experience in restaurant, bar, banquet, catering, and kitchen management within a hotel or similar environment. They must be proficient with Windows operating systems and company-approved software for budgeting, forecasting, and reporting.
Overall, this position offers an exciting opportunity to lead food and beverage operations in one of Kansas City's most prestigious and historic hospitality settings, combining tradition with innovation to deliver exceptional guest experiences and continued business excellence.
The Director of Food & Beverage role at The Savoy is a pivotal leadership position responsible for providing strategic direction and operational management across all food and beverage functions within Hotel Savoy. This includes The Savoy Restaurant & Bar, banquets and catering, private dining events, in-room dining services, and comprehensive beverage programs. The position requires a dynamic leader who can maintain the high standards associated with this historic venue while driving business growth and enhancing guest satisfaction.
In this role, the Director of Food & Beverage oversees both front-of-house and back-of-house operations, collaborating closely with Culinary, Sales, and other hotel leadership to deliver an exceptional hospitality experience. The responsibilities include managing budgets and labor costs, developing and mentoring a team of leaders and associates, and ensuring seamless execution of all food and beverage services including restaurant service, catered events, and banquet functions. The Director serves as a key member of the hotel’s leadership team, contributing to shaping overall guest experiences and supporting the long-term success of the Hotel Savoy.
Expectations for this exempt leadership role include working flexible hours to meet operational needs, demonstrating strong communication and problem-solving skills, and utilizing financial and operational data to optimize performance. The ideal candidate has extensive experience in restaurant, bar, banquet, catering, and kitchen management within a hotel or similar environment. They must be proficient with Windows operating systems and company-approved software for budgeting, forecasting, and reporting.
Overall, this position offers an exciting opportunity to lead food and beverage operations in one of Kansas City's most prestigious and historic hospitality settings, combining tradition with innovation to deliver exceptional guest experiences and continued business excellence.
Job Requirements
- Hold applicable certifications including Food Handlers, Alcohol Awareness, CPR and First Aid
- Proficient in Windows operating systems and company-approved spreadsheets and word processing
- Experience in restaurant bar, banquet, catering, in-room dining and kitchen management
- Ability to work under pressure maintaining composure and objectivity
- Effective problem-solving skills
- Ability to assimilate complex information from various sources
- Strong listening and communication skills
- Ability to understand financial data and perform basic arithmetic
- Knowledge of forecasting, budgeting, labor management and purchasing
- Timely completion of forecasting and budgeting tasks
- Maintain professional relationships and open communication
- Awareness of local competition and industry trends
Job Qualifications
- At least 5 years of progressive experience in hotel or related field
- Minimum 2-year college degree with 3 or more years of related experience
- Or 4-year degree with 1 to 2 years of related experience
- Culinary degree with 1 to 2 years of progressive experience
- Holds and maintains Food Handlers, Alcohol Awareness, CPR and First Aid certifications
- Proficiency in Windows and company-approved software
- Extensive experience in restaurant, bar, banquet, catering, in-room dining and kitchen management
- Strong communication skills
- Ability to analyze financial data and forecast budgets
- Knowledge of hotel organization and departmental functions
- Experience with labor management and purchasing
Job Duties
- Organize, direct, supervise and assist in the preparation and service of all food and beverage based on standardized recipes
- Ensure cleanliness, sanitation and safety in kitchens, service stations, FOH, BOH work and storage areas
- Minimize waste and maximize cost/production ratio
- Plan meals and service while guiding the Chef on assignments such as pricing and banquets
- Oversee kitchen staff, outlets, banquet food display merchandising and operations
- Manage restaurant service, events and catered functions
- Collaborate with Culinary, Sales and Hotel Leadership
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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