Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,400.00 - $112,500.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Virtual mental health care
Health Insurance
Life insurance
401k plan
company match
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Marketplace discounts
Job Description
Schulte Companies is a distinguished and rapidly growing third-party management organization specializing in the hospitality industry. Established with a foundation rooted in exceptional service culture, Schulte Companies has a legacy of success built on hospitality, respect, authenticity, and prioritizing the needs of both internal and external stakeholders. Operating over 200 locations across 38 states and 3 countries, the company proudly manages a diverse portfolio that includes many well-known brands such as Marriott, Hilton, IHG, and Hyatt, as well as unique independent, boutique, and lifestyle properties and restaurants. This multi-generational team of innovative hoteliers and restauranteurs is dedicated to creating environments... Show More
Job Requirements
- Minimum of high school education
- Post-high school education preferred
- Bachelor’s degree in hospitality or restaurant management preferred
- Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
- Food Handler and Alcohol Awareness Certifications if applicable
- Knowledge of alcohol serving practices and standards
- Knowledge of federal and state labor laws
- Knowledge of local health and sanitation laws and regulations
- Experience recruiting, interviewing and hiring restaurant, bar and culinary talent
- Experience managing restaurant and bars as Assistant General Manager or higher
- Passion for the restaurant and bar industry
- Ability to lead and develop a team
- Strong communication and organizational skills
- Proficiency in budget management and cost control
- Ability to collaborate effectively with sales and marketing teams
- Commitment to health and safety regulations
Job Qualifications
- Minimum of high school education, post-high school education preferred
- Bachelors Degree in hospitality or restaurant management or equivalent is preferred
- Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
- Food Handler and Alcohol Awareness Certifications (if applicable)
- Knowledge of alcohol serving practices and standards
- Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations
- Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
- Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher
- Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
Job Duties
- Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
- Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
- Increases level of guest satisfaction by delivery of an outstanding product and service
- Understands and executes all brand directives for strategic partners
- Complies with brand dictated menus and programs
- Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
- Directs supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
- Provides direct oversight of the property wide Banquet and Catering options
- Partners with the Sales Department to review all Food & Beverage minimums and selling guidelines
- Collaborates with Director of Sales on sales and marketing strategies
- Accountable for all Brand Standards related to Food and Beverage
- Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
- Reviews and approves all menus and pricing in restaurant outlets and banquet/catering
- Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position
- Develops a selection and pricing strategy for all liquors and wines, and supervises their procurement
- Ongoing maintenance of the physical asset through capital planning as required in the budget process
- Follows all Health and Safety regulations
- Interviews, hires, and trains employees
- plan, assign, and direct work
- appraise performance
- reward and coach employees
- address complaints and problem solve
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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