Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,400.00 - $109,200.00
Work Schedule
Flexible
Benefits
Daily Pay
telemedicine
Virtual mental health care
Health Insurance
Life insurance
401k plan
company match
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Schulte Savings Marketplace discounts
Job Description
Schulte Companies is a prominent third-party management organization deeply rooted in the hospitality industry with extensive, multi-generational experience. Operating over 200 locations across 38 states and three countries, the company manages a diverse portfolio that includes esteemed brands such as Marriott, Hilton, IHG, and Hyatt, as well as unique independent and boutique properties. Renowned for its commitment to service culture, Schulte Companies prides itself on exuding hospitality, fostering respect and authenticity, and striving to make a positive impact for both internal and external stakeholders. As a company passionate about innovation and growth, it aims to create an inclusive, employee-centric workplace... Show More
Job Requirements
- Minimum of high school education, post-high school education preferred
- Bachelors Degree in Hospitality/Restaurant Management or equivalent 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 recruiting, interviewing and hiring of restaurant, bar and culinary talent
- Experience managing restaurants and bars in the capacity of Assistant General Manager or higher
- Leadership and supervisory skills
- Effective verbal and written communication skills
- Team player
- Ability to exceed guest expectations
- Problem solving, decision-making and conflict-resolution skills
Job Qualifications
- Minimum of high school education, post-high school education preferred
- Bachelors Degree in Hospitality/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 recruiting, interviewing and hiring of restaurant, bar and culinary talent
- Experience managing restaurants 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
- Leadership and supervisory practices and skills
- Effective verbal and written communication skills
- Team player
- Ability to exceed expectations of guests
- Problem solving, decision-making and conflict-resolution skills
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 is consistent with 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
- plans, assigns, and directs work
- appraises performance
- rewards and coaches employees
- addresses complaints and problem solves
- Other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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