Task Force Director of Food and Beverage (Temporary)

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $71,200.00 - $113,800.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

wellness programs

Job Description

This position is with an esteemed boutique hotel and restaurant group that embodies heartfelt, authentic hospitality focused on creating meaningful human connections. Founded by Bill Kimpton, the company revolutionized the hospitality industry by rejecting impersonal service in favor of a boutique hotel experience that encourages genuine interactions and a welcoming atmosphere for guests and employees alike. Established in 1981 with a vibrant San Francisco entrepreneurial spirit, the organization embraces diversity, creativity, and individuality among its team members, fostering a work environment that is engaging, quirky, empowering, and unique. They believe that when people can truly be themselves at work, they... Show More

Job Requirements

Bachelor's degree in hospitality or restaurant management or equivalent field preferred
Minimum three years' experience as a restaurant general manager or director of food and beverage
Food handler certification if applicable
Alcohol awareness certification if applicable
Level one or higher certification from Court of Master Sommelier or equivalent experience required
Strong budgeting and expense management skills
Experience with inventory control and payroll management
Proven ability to handle staffing and labor costing
Skilled in marketing and owner relations
Knowledge of profit and loss management
Ability to handle difficult situations with integrity
Capacity to independently interpret complex instructions
Previous experience with hospitality management systems such as Aloha, Avero, Infogenesis, OpenTable, ADP, or eTime payroll

Job Qualifications

Bachelor's degree in hospitality or restaurant management or equivalent field is preferred
Minimum three years' experience as a restaurant general manager or director of food and beverage
Food handler and alcohol awareness certifications if applicable
Level one or higher certification of Court of Master Sommelier or equivalent experience is required
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, profit and loss management
Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity
Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance
Previous systems knowledge and experience with Aloha, Avero, Infogenesis, OpenTable, and ADP or eTime payroll or combination of these systems is required

Job Duties

Achieve budgeted revenues and expenses and improve profitability related to the food and beverage department
Monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
Increase level of guest happiness by delivery of an outstanding product and service
Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests
Provide direct oversight of the property-wide banquet and catering operations
Partner with the Sales Department to review all food and beverage minimums and selling guidelines
Collaborate with Director of Sales and Director of Catering on sales and marketing strategies
Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
Review and approve all menus and pricing in restaurant outlets and banquet/catering
Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position
Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement
Ongoing maintenance of the physical asset through capital planning as required in the budget process
Follow all health and safety regulations
Interview, hire, and train 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

We didn't receive the exact location for this job posting,

please contact the employer.

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