Job Description

Schulte Hospitality Groupis seekingadynamic, service-oriented Director of Food & Beverage to join our team!SHGis an organization whosesuccess is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do.We are passionatehotelierseager to add like-minded people to our rapidly growing team!

What'sin it for you?When you joinSHGyou'llbe part of ateam committed to an inclusive, employee-focused workplacethat isinvested in your development We want you to feelengaged, empowered,and excited to grow with usAfter all,we believeour greatest and mostvaluable assetis our people!SHGprovides a rewarding,fun and flexible workenvironment,excitingperks, an atmosphere designed to encourage and promotecareer growthwithin the companyand a robust benefit packageincluding,but not limited to:

Work Today, Get Paidtoday, with Daily Pay!

Free Telemedicineand Virtual Mental Health care accessfor All Associatesstartingday one!

Multiple Health Insurance and Life Insurance options

401kPlan + Company Match

Paid Parental Leave

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships+ more!

Our Company:Schulte Hospitality Groupisa division of Schulte Companies,a leadingthird-partymanagement company with deep, multi-generational experience in allfacetsof the hospitality industry.We are a diverse team of innovativehoteliersand restauranteursoperatingmore than200locationsacross 38states and 3 countries Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle propertiesand restaurants

JOB DUTIES AND RESPONSIBILITIES

• Responsible for budgeted revenues and expenses andimprovesprofitability related to the Food & Beverage Department  
• Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll  
• Increases level of guest satisfaction by delivery of an outstanding product and service  
• Understands and executes all brand directives for strategic partners  
• Complieswith brand dictated menus and programs  
• Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work  
• Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests  
• Provides direct oversight of the property wide Banquet and Catering options  
• Partners with the Sales Departmentto reviewall F+B minimums and selling guidelines.   
• Collaborates with Director of Sales on sales and marketing strategies  
• Accountable for all Brand Standards related to Food and Beverage  
• Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations  
• Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.   
• Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.   
• Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement  
• Ongoing maintenance of the physical asset through capital planning as required in the budget process  
• Follows all Health and Safety regulations  
• Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve  

EDUCATIONAND EXPERIENCE

• Minimum of High School education, post-high school education preferred  
• Bachelors Degree in HospitalityRestaurant Management or equivalent is preferred  
• Minimum of 3 yearsexperience as a Restaurant General Manager or Director of Food & Beverage  
• Food Handler and Alcohol Awareness Certifications (if applicable)  

KNOWLEDGE,SKILLSAND ABILITIES

• Knowledge of alcohol serving practices and standards    
• Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations    
• Experience inthe recruiting, interviewing and hiring of restaurant, bar and culinary talent  
• Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher  
• Extensive passion for andan understanding ofthe Restaurant and Bar industry and proven track record of success  

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment.This job description is only intended to provide a general description of the benefits and compensation applicable to this positionPaid Time Off (PTO) is available for eligible associatesin accordance withthe Company's Paid Time Off policy.Specific compensation and benefit details will be discussed during the interview process.

*Schulte Hospitality Groupis an Equal Opportunity Employer.