What are the responsibilities and job description for the Copy of Food & Beverage - Task Force, full-time, or future opportunity position at AccorHotel?
Company Description
If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.
Come join our Flock!
Job Description
As Spring & Summer travel and events are beginning to increase, we are actively searching for all levels of Food & Beverage Managers. We would love to speak with you if your experience includes any of the following:
Service Team
- Elevated Guest Satisfaction scores
- Management and Team Member Development & Training
- Culture Building
- The highest and most efficient level of service expected by the guest
- Ensuring the department is staffed sufficiently for each meal period
- Make every effort to keep morale of the restaurant & events high.
- Ensuring team is following service standards.
- Responsibility over all operational duties.
- Responsibility in keeping all FOH equipment operational, (i.e. telephones, Open Table, event OSE).
- Ensuring restaurant & event space cleanliness and maintenance.
- Constantly seeking improvement in self, team, and the restaurant & event space as a whole.
- Maintaining a positive, friendly attitude with team & guests.
- Ensuring amenities are executed.
- Overseeing all hiring and training of team. Including determining hiring and termination of all teammates.
- Handling and resolving all team concerns.
- Partnering with hotel GM to build and maintain the culture.
- Partnering with Executive Chef to create a unified, guest & team focused F&B department
Financial Management Food & Beverage Program
- Controlling all costs: food, beverage, labor & operating.
- Performing monthly forecasting for all F&B revenue centers.
- Creating budget for F&B revenue centers.
- Overseeing the development and release of the weekly schedule.
- Revenue generating programs/systems/promotions/sales contests.
- Meeting with vendors to purchase new items, exploring best pricing.
- Overseeing development of the cocktail and wine program
- Partnering with Executive Chef on guest feedback and best menu practices to increase average check.
- Running weekly product mix report:
- to ensure all pricing is correct
- to analyze what is selling
- to determine necessary menu adjustments
- Facilitating sales contests for team in all meal periods to improve sales.
Sales Team Events
- Partnering with Director of Sales & Marketing to drive revenue and exposure to the property, restaurant and events.
- Exploring, with hotel GM & DOSM, the best ways to creatively market the brand and the property. Must be efficient with current trends in electronic media and be comfortable in exploiting those to benefit the property.
- Fielding all guest requests menus, special requests, etc.
- Leading the charge when planning and developing special events. Delegates to management team in order to adequately prepare for events
- Assisting Catering Event Sales & Event Manager with driving revenue, maintaining service, winning business.
- Supervising special promotions and events held in the restaurant.
Qualifications
- Minimum five to eight years' experience in a high-volume, high-quality restaurant.
- Lifestyle or Boutique Hotel property experience preferred.
- Minimum two years management/supervisory experience.
- PC Proficiency
- Must be able to show enthusiasm for the team, restaurant, events, the Brand, and the culture.
- Must be located in Louisville, Lexington, Bentonville, St. Louis, Cincinnati, or Durham
- Task Force team members must travel and willing to take on 60–90-day assignments
Additional Information
Must be committed to outstanding guest service/hospitality, have a passion for and deep knowledge of food and beverage and committed to carrying our YES culture. Very thorough, task oriented, creative person who can drive long-term strategic planning. Adept at inspiring and collaborating with other leaders (both internal and external) from afar with strong communication skills - verbally, written and visual. Brings a creative voice to the food & beverage teams. Should be charismatic, confident, and have the ability to motivate through example. Must enjoy making all guests happy, internal and external.
