Senior Director of Food & Beverage

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!

Responsibilities/Duties:

Oversees the concepts and creative components of all F&B programs for 21c Museum Hotels, establishing 21c's F&B programs and chefs as industry leaders, respected regionally and nationally through partnerships and earned media.

Food & Beverage Program

• Leads food & beverage concept development in collaboration with COO, design team, marketing team and operations
• Research/knowledgeable of all area comp set / local markets
• Assist with kitchen/dining room design (layout, millwork, systems design)
• Coach the Exec Chef on menu development and continue to monitor culinary program, menu development/structure/pricing
• Leads F&B OSE sourcing, specs, purchasing in collaboration with procurement, design team and 21c Training + Experience Manager
• Collaborate with 21c Beverage + Systems Director re: beverage program development and Critical Path tasks (pre-opening)
• Partner with Executive Chef on guest feedback and best menu practices to increase food quality, profitability and average check as needed
• Ensure teams are executing service recovery at every opportunity both onsite and via guest survey (Revinate + Trust You)
• Review special events menus/pricing/model, share ideas for revenue opportunities
• Monitor cocktail and wine program in conjunction with Beverage Director/Beverage + Systems Director to ensure program remains on strategy - or work to evolve as needed
• Create F&B programs that generate a following of regulars
• Collaborate with property leadership team to determine concept/strategy/service standards/steps of service
• Constantly seek improvement / evolution of F&B concepts in each property
• Represent, communicate and enforce the vision and standards of 21c through leadership, coaching & by example

Leadership Development

• Recruit/hire Executive Chef + Food & Beverage Director in partnership with property GM. Assist in hiring and training of management team as needed
• Coach F&B Director/Executive Chef on recruiting of managers/sous and interview candidates as needed
• Train F&B Director in collaboration with GM and assist in training Executive Chef in collaboration with Chef mentor
• Provide guidance/training of property F&B leaders re: Critical Path to opening
• Oversee training resources for Events/BOH/FOH to include key vendor training dates (i.e. POS + Reservation System) in coordination with 21c Training + Experience Director
• Promote professional development of all F&B leaders
• Long-term strategic planning regarding leadership, systems, structure
• Ensure F&B leadership is conducting on-going team training. Oversee development of model for new-hire and on-going training in collaboration with 21c Training + Experience Director
• Collaborate with property GM on F&B Director/Chef annual reviews
• Actively participates in industry networking opportunities and events to grow exposure for F&B programs, such as No Kid Hungry, Southern Foodways Alliance, James Beard Foundation et al.

Financial Performance

• Monthly review of property financial statements to identify wins and opportunities
• Quarterly review of Sales Summary (product mix) (Monthly for Year 1 of operation)
• Collaborate with Senior Director of Business Planning & Analysis for development of F&B opening budget for new properties.
• Promote property leadership team to leverage all revenue opportunities (special events, concierge visits, e-blasts, promotions, partnerships)
• Teams up with Brand Marketing and PR leadership for maximum exposure for F&B concepts at opening and on-going

Standardization/Training:

Oversee 21c Training + Guest Experience Manager: training, SOPs, systems

Oversee 21c Beverage + Systems Director: beverage programs, training, SOPs, systems

Expected meetings/communications:

• Bi-weekly updates to COO. Meetings/calls as needed.
• As needed, attend/call in bi-weekly marketing meetings with Marketing Manager & DOSM & F&B Directors/Chefs.
• Regular, on-going communication with all direct reports.
• Identify (in collaboration with property leadership) high-potential future F&B leaders and meet with periodically to help strengthen bench-talent/ensure retention

Expected monitoring:

• All F&B manager logs
• All property Flash/Daily Revenue reports on HUB
• Revinate review recap reports
• Monthly financial statements + forecast
• Identify highlights/issues/concerns to COO
• Provide feedback to COO after each property visit focusing on: guest experience for restaurant/hotel/events/IRD, culture/morale, physical space (both FOH/BOH), leadership needs, opportunities for coaching, success stories

• B.S. or B.A
• Minimum five years' experience in a high volume, high quality hotel F&B department as a Food & Beverage Director
• Minimum five year's management/supervisory experience
• C. + POS experience
• Strong industry networking skills to drive brand reputation
• Shows enthusiasm for the team, restaurant, events, the brand, the company and the culture
• Excellent written + oral communication skills, especially strong creative visual presentation
• Excellent analytical skills
• Excellent leadership skills
• Excellent conflict resolution skills
• Exellent collaboration skills
• Extensive travel required and expected

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.