Director of Food and Beverage

Job Summary
Brasswood Bar Kitchen is searching for a Director of Food & Beverage whose primary responsibility is to ensure our guests receive the highest level of service and food quality by leading Front of House operations and collaborating on with Executive Chef on back of house strategy. This leadership role requires a dynamic individual with a strong background in hospitality and restaurant management, and a deep understanding of culinary operations. We are looking for an excellent communicator with serious organizational skills and the ability to maintain the highest of culinary and hospitality standards.

Key Responsibilities:

• Provide leadership and management for both kitchen and front of house by upholding standards of integrity and quality with an eye towards continued growth, profitability, and efficiency in accordance with our high-quality standards
• Onboard, train, manage, mentor, and discipline kitchen and FOH staff. Foster a positive and collaborative work environment that encourages teamwork, professional growth, and employee engagement. Solve disputes swiftly and effectively.
• Partners with the Executive Chef and Restaurant GM to develop food and beverage menus and experiences, updating pricing as needed in line with food cost and competitor trends.
• Maintain food and labor costs via creating accurate scheduling, payroll, inventory of product for both departments in collaboration with Exec Chef and GM of restaurant. Assist with payroll processing when necessary.
• Ensure health and safety compliance with all health, safety, labor, and sanitation regulations, including food handling and alcohol service standards for both departments.
• Troubleshoot FOH and BOH operational issues from labor to food prep to equipment.
• Other duties as assigned.
• Exceptional communication skills for effective interaction with staff, vendors, and guests.
• Work with marketing department to promote restaurant experiences and stay current with industry trends to innovate offerings that meet changing customer preferences.

Qualifications

• Proven track record of effectively leading and managing a large team in a fast-paced, high-pressure environment. 10 years of experience in culinary leadership
• Excellent orgnization and communication abilities: Must manage relationships with employees, vendors, and customers. Time management and ability to multi-task are a must.
• Skilled in critical thinking and problem solving with the ability to identify issues and eliminate bottlenecks effectively and quickly.
• Working knowledge of food preparation, equipment, and existing health and safety standards as well as restuarant POS and reservation systems, preferred.
• Able to analyze food cost and labor data.
• Minimum of high school diploma. Candidates with BA or culinary degrees are a plus, but not required.
• Able to work nights, weekends, and holidays.

Job Type: Full-time

Pay: $85,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Every weekend

Work Location: In person

Salary : $85,000 - $90,000