We are currently looking for a dynamic, highly motivated, and experienced Director of Food & Beverage to lead our culinary team at the Detroit Institute of Arts. As the Director of Food & Beverage, you will be responsible for creating and implementing a world-class dining experience that complements the artistic and cultural atmosphere of the museum. The Director of Food & Beverage will consistently pursue excellence in quality of service and presentation. This position will have strong leadership, organizational skills, interpersonal abilities and will have the knowledge of culinary trends and a passion for delivering exceptional dining experiences with cross-functional teams.

Through its collection and programming, the DIA strives to integrate art into the lives of people. The DIA also boasts some of the most unique and beautiful event spaces in the area, hosting some of Detroit’s finest weddings, corporate special events, luncheons, and meetings.

This individual must be highly experienced in restaurant, hotel, cultural arts or country club food and beverage management at a Sr. management level supervising no less than 25 associates.

This position directs and organizes the daily activities of the operation to elevate high standards in quality, service, and merchandising. Provides leadership to the management team and provides timely follow-up that exceeds customer expectations and company standards.

Managerial and Business Skills

· Clear and concise written and interpersonal communication skills. Heavy client interaction required.

· Excellent organizational and time management skills.

· Strong budgetary, forecasting, and cost control skills.

· Ability to consistently drive revenue and produce profit expectations.

· Proficient in MicroSoft Word and Excel programs.

Leadership Requirements

· Proven leadership for associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation.

· Communicates goals and expectations and inspires associates to achieve goals and advance careers.

· Lead and inspire a team of culinary associates, fostering a positive and collaborative work environment in which associates can thrive and grow in knowledge and skill.

· Demonstrate ability to lead by example, monitor guest feedback and reviews, implementing improvements to enhance the overall dining experience.

· Participative management style, lead by example.

· Instill high standards of food quality, presentation and service to meet or exceed guest expectations for all employees.

Technical Requirements

· Must thrive in dynamic environments with calm and composed demeanor with ability to stay focused to make informed decisions, in fast paced environments.

· Creative and innovative.

· Must have excellent hospitality, customer service skills and the ability to deal with internal and external customers in a professional, tactful and diplomatic manner.

· Most have strong decision-making skills, results driven, and innovative.

· Must be self-motivated, high energy and passionate about the food and beverage industry.

· A teacher of standards and service and the importance of consistent execution.

· Successful track record of training and managing in a hospitality setting.

· Ensures compliance with health and safety regulations, as well as food safety standards in all associates.

· Knowledge of current culinary trends and is current on new products, presentations, and service techniques.

· Preferably has a solid knowledge of food preparation, production and BOH execution.

· Must have strong knowledge of fine dining restaurant service, banquet set ups, timing, service styles and possess creativity with unique service and station presentations.

· Must have the ability to handle the stress of competing priorities and changes to effectively handle prioritizing tasks and projects based on urgency and impact. This involves assessing demands and strategically allocating time and resources to meet deadlines.

· Must prepare staffing guidelines and sales forecast to ensure budgetary goals are met.

· Must be able to prepare annual budgets and weekly forecast of revenues, labor cost and expenses to ensure financial goals are met.

· Provide leadership and work closely with Operations, Catering Sales and Culinary departments to ensure all events and services are understood and completed accordingly.

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art centers, cultural landmarks, hotels, museums, performing art theaters, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, health and safety, and success as top priority, and to our client to provide top quality food product and service to our customers and guests.

CULINAIRE offers its associates an entrepreneurial atmosphere with continued growth and promotability. We strive to be competitive with a base salary with bonus opportunities, as well as competitive benefits to include AD&D, dental, disability, identify theft services, legal services, life, company sponsored medical, pet services, and vision, along with a lucrative matching 401k, and paid time off from work.

CULINAIRE is a drug free environment, EOE and E-Verify Employer.

Job Type: Full-time

Restaurant type:

• Quick service & fast food restaurant

Schedule:

• Day shift
• Evening shift
• Morning shift

Ability to Relocate:

• Detroit, MI 48202: Relocate before starting work (Required)

Work Location: In person