RRE Portfolio Careers

Job Summary
The Director of Food & Beverage is responsible for overseeing all aspects of the operation, including staff management, guest satisfaction, financial performance, and operational efficiency. The Director of F&B is responsible for all facets of the dining room and service operations, and they provide leadership and support to the Service Managers, Floor Managers, and service team. The Director of F&B will play a critical role in maintaining high standards of service, ensuring operational and financial excellence, and fostering a positive work environment.

Key Responsibilities

Staff Management and Development

• Recruiting, hiring, training, and supervising staff across all FOH departments.
• Create and manage staff schedules, ensuring optimal staffing levels.
• Ensure that training standards are consistently followed.
• Conduct regular performance evaluations and provide ongoing coaching and feedback.
• Foster a positive, team-oriented work environment and address any staff issues promptly.
• Retain talent by inspiring, teaching, and embracing a culture of development.
• Hold all employees accountable to SHG’s cultural values, goals, and standards.
• Properly communicate and create an environment where new company initiatives are supported and embraced by the staff.
• Execute corrective coaching when applicable

Guest Satisfaction

• Ensure all guests receive exceptional service and have a positive experience.
• Consistently look for opportunities to provide memorable moments of hospitality for our guests
• Perform table touches at every service to ensure guest satisfaction and cultivate regulars
• Address and resolve guest complaints and issues in a professional and timely manner.
• Monitor guest feedback and implement improvements based on feedback.
• Promote a culture of hospitality and service excellence among staff
• Ensure consistent execution of food, beverage, service, and hospitality that aligns with the SHG values.

Operational Efficiency

• Oversee daily operations and planning to ensure smooth and efficient services
• Assist in managing inventory, ordering supplies, and controlling costs.
• Ensure all facilities and equipment are maintained and in good working order.
• Implement and enforce operational SOPs.
• Maintain high standards of cleanliness, sanitation, and safety.

Financial Acumen

• Managing financial performance, including revenue, expenses, and profitability.
• Displays proactive approach to managing prime costs, with an eye on the daily, weekly, monthly and quarterly projections and budgets.
• Developing and implementing strategies to achieve financial targets.
• Analyze financial reports to identify trends and opportunities.
• Budget planning and cost-control initiatives.

Marketing and Promotion

• Developing and executing marketing strategies to attract and retain guests.
• Plan and participate in activations, special events, and promotions
• Utilize social media and other platforms to promote the establishment.

Leadership and Development

• Act as a role model and leader for staff, demonstrating professionalism and dedication.
• Continuously seek opportunities for professional growth and development.

Qualifications

• Minimum of 3 years experience in a GM or Director position overseeing a full-service restaurant
• Proven track record of leading high-caliber, upscale service
• Proven experience working with event execution
• Strong knowledge of industry service protocols and hospitality standards
• Ability to manage inventory and control prime costs
• A self-driven, results-oriented, and proactive attitude
• Ability to remain composed under pressure and solve problems quickly
• Strong strategic planning skills, with an emphasis on delivering, executing and assessing action plans
• Strong sense of initiative, including anticipating guest or operational needs
• Superior ability to effectively train, coach, evaluate, and discipline direct reports
• Superior ability to lead dynamic and motivating pre shift meetings and training sessions
• Superior conflict resolution skills
• Strong organizational and multitasking abilities to consistently meet deadlines
• Ability to lead weekly meetings with actionable items
• Skilled at collaboration and communication with the BOH
• Understands and applies environmental awareness (music, temperature, lighting, cleanliness)
• Proficiency with MarginEdge restaurant management software, or similar program
• Proficiency in POS systems
• Proficiency in reservation systems with ability to act as Maitre D
• Proficiency in event management software (Triple Seat)
• NYC Food Protection Certificate
• Knowledge of health and safety regulations
• Ability to work flexible hours, including nights, weekends, and holidays.

Benefits

• Health, dental, and vision insurance
• Paid time off
• 401k
• Opportunities for career advancement
• Dining discounts
• Commuter benefits

SHG Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.