The Barnett and Maison Metier are looking for an experienced Complex Director of Food and Beverage to lead the operations of these two venerable properties. This will include Front of House and Back of House operations for 8 F&B outlets as well as 2 signature dining destinations, in-room dining, mini bars. culinary operations as well as banquets. This is an exciting time to join the leadership team! 

Complex Director of Food & Beverage

This position will have responsibility for The Barnett and The Maison Metier.

JOB SUMMARY
 The Complex Director of Food & Beverage is responsible for all front and back of the house F&B operations at assigned properties including, but not limited to: Food and Beverage Outlets, In-Room Dining, Culinary, Stewarding, Mini Bars and Banquets.
 
 JOB DUTIES:
 • Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.
 • Hire, train, schedule, support, review and discipline employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
 • Understand and respond to all guest needs and requests in a timely and professional manner.
 • Maintain daily cash controls, tip reporting requirements and financial reporting for department.
 • Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust, and mutual respect.
 • Implement policies and procedures for food and beverage.
 • Partner with the Executive Chef and Culinary leaders to continually collaborate on the performance of the menus, both on guest feedback & profitability.
 • Ensure entire menu is available daily and hours of operation are strictly adhered to.
 • Strong effective communication, organization, problem-solving, and follow-up.
 • Manage and motivate all food & beverage personnel.
 • Embrace diversity of opinions of the entire team and effectively manage any negativity by leading with impactful solutions that will create synergy for the entire food & beverage division and provide positive interdivisional/ interdepartmental relationships throughout the hotel.
 • Ensure that all departments have regularly scheduled staff meetings, training and food education.
 • Attend all mandatory meetings as directed.
 • Assist other departments as needed.
 • Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
 • Develop and manage the annual food & beverage budget.
 • Monitor and control food & beverage inventories.
 • Meet or exceed l labor costs at or below company goals.
 • Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases.
 • Ensure safe work practices of all employees under his/her direction, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment.
 • Ensures proper communication with and coordination of company objectives/initiatives with GM and corporate VP F&B.
 • Follows company policies and procedures as outlined in the employee handbook.
 • Perform other duties as directed, developed or assigned.
 • To supervise, assist and direct the staff to maintain and ensure a high level of service.
 • Will have contact with all departments.
 • To communicate in a precise and easily understood manner.
 • To be informed of all aspects of each function, delegate responsibilities and create a sense of teamwork.
 
 
 
 MINIMUM REQUIREMENTS:
 • High school graduate or equivalent
 • Two to five years previous experience as Food and Beverage Director within hospitality industry, preferably hotel.
 • The ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.
 • Read, write, and speak English fluently.
 • Ability to communicate effectively and professionally with other business departments, guests, and vendors.
 • Prior experience in kitchen math such as determining menu costing.
 • Basic computer skills, including spreadsheets, word processing and email.
 • Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. 

HRI is an EEO M/F/D/V