Director of Food & Beverage
Company: Perry Lane Hotel
Location: Savannah
Posted on: August 7, 2022
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Job Description:
Why us?
Perry Lane Hotel is seeking a Director of Food & Beverage to
oversee all Food & Beverage operations.
The Emporium Kitchen & Wine Market brought to Savannah by Sage
Restaurant Concepts is located within Perry Lane Hotel. Stationed
in the midst of Savannah's historic district, Perry Lane Hotel
invites guests to immerse themselves in all that is Savannah.
Combining regional and contemporary aesthetics, this Luxury
Collection Hotel boasts 167 elegant guest rooms and three lively
food and beverage venues. At the Emporium, guests can enjoy warm,
approachable hospitality in an energetic community space designed
to delight the five senses. Guests can enjoy warm, approachable
hospitality in an energetic community space designed to delight the
five senses. This vibrant local gathering place features
interactive wine experiences, knowledgeable staff and eclectic, yet
refined food and beverage menus made with the highest-quality
ingredients. The Emporium welcomes you; whether you're looking to
stay a while and savor the experience with a wine tasting or
cooking class, or just to stop in for a quick gourmet sandwich
before heading out on your next adventure.
Our Food & Beverage team seeks welcoming, creative, and polished
team members with a heart of service. We strive to be the best and
create excellence in everything we do. We are known among our team,
our guests and our communities as leaders in our field who are
authentic, humble and innovative operators driven to anticipate
needs and exceed expectations. If your passion is creating magnetic
and hospitable memories while taking part in a rewarding work
environment, apply today!
Job Overview
Plan and manage the Human Resources and operations of the Food and
Beverage departments to achieve customer (guest, employees,
corporate and owners) satisfaction and quality service while
meeting/exceeding financial goals. Position is responsible for
short and long term planning and the management of the Food &
Beverage operations in the front and back of the house. Develops
and recommends the budget, marketing plans and objectives and
manages within those approved plans. The major areas of
responsibility/management include: Catering Operations, Kitchen,
Restaurant(s), Room Service and Lounge(s). Participate in total
hotel management as a member of the Hotel Executive Committee.
Responsibilities
-Manage the human resources within the division.
-Direct and oversee recruitment and development of employees; hire,
train, empower, coach and counsel, performance and salary reviews,
resolve conflict through fair treatment policy, discipline and
terminate, as appropriate.
-Develop, recommend, implement and manage the division's annual
budget, business/marketing plan, forecasts and objectives to
meet/exceed management expectations.
-Implement and manage all company programs (company/franchise) to
ensure compliance with the SOPs; to include safety and sanitary
regulation, all federal, state and local regulations to ensure
optimal levels of quality service and hospitality are provided to
the guest.
-Market the Food and Beverage outlets; develop and manage the
implementation of menus, package deals, promotions, displays,
decorations and presentations within corporate guidelines to
capture more in-house guests and a larger share of the local market
to meet/exceed sales and financial goals and objectives.
-Manage the maintenance/sanitation of the food and beverage areas
and equipment in the hotel to protect the asset, comply with
regulations and ensure quality service.
-Resolve customer complaints, as appropriate, to maintain a high
level of customer satisfaction and quality.
-Manage the human resources within the division.
-Direct and oversee recruitment and development of employees; hire,
train, empower, coach and counsel, performance and salary reviews,
resolve conflict through fair treatment policy, discipline and
terminate, as appropriate.
-Develop, recommend, implement and manage the division's annual
budget, business/marketing plan, forecasts and objectives to
meet/exceed management expectations.
-Implement and manage all company programs (company/franchise) to
ensure compliance with the SOPs; to include safety and sanitary
regulation, all federal, state and local regulations to ensure
optimal levels of quality service and hospitality are provided to
the guest.
-Market the Food and Beverage outlets; develop and manage the
implementation of menus, package deals, promotions, displays,
decorations and presentations within corporate guidelines to
capture more in-house guests and a larger share of the local market
to meet/exceed sales and financial goals and objectives.
-Manage the maintenance/sanitation of the food and beverage areas
and equipment in the hotel to protect the asset, comply with
regulations and ensure quality service.
-Resolve customer complaints, as appropriate, to maintain a high
level of customer satisfaction and quality.
Keywords: Perry Lane Hotel, Savannah , Director of Food & Beverage, Executive , Savannah, Georgia
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