Director of Food and Beverage at Hyatt Hotels Corporation in Houston, TX

Hotel Saint Augustine, Bunkhouse Hotels

Job Summary

Hotel Saint Augustine, the newest addition to the Bunkhouse/Hyatt family in Houston, is looking for an experienced Food and Beverage Director to join our amazing team! The Director of Food and Beverage is a dynamic leader who truly enjoys creating magic for each guest, whether they are joining us in the Dining Room, having a bite in their room, hanging at the pool bar, or hosting an event. This person will lead by example and oversee the F&B team. We are looking for individuals who enjoy service, love a creative beverage program, and have a great floor presence. The Director of Food and Beverage is responsible for overseeing and directing Banquets, Restaurants, In-Room Dining, Lounges, Stewarding, and any other Food or Beverage related areas. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. The Director of Food and Beverage position must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. As a member of the properties Executive Committee, the Director of Food and Beverage is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager.

Responsibilities

Oversee and create the beverage program in conjunction with the Bunkhouse Director of F&B
Standardize and document staff training to ensure consistency in service and product
Lead recruiting, developing, training efforts for the F&B management team
Create a positive work environment for all F&B employees, leading by example
Uphold Bunkhouse customer service standards at all F&B outlets
Personally handle resolving guest complaints regarding F&B operations
Ensure staff has a complete understanding of their job requirements and enough training before holding them accountable for results
Ensure regular performance evaluations are being conducted for all F&B staff
Maintain awareness of documentation needed and retained in employee files
Develop and maintain in-depth knowledge of the market to promote brand awareness, competitive analysis and opportunities for demand generation
Maintain a system of on-site inspections to ensure the interior and exterior of F&B outlets meet or exceed quality standards
Provide effective direction to managers regarding operational and procedural standards
Assist hotel management teams in developing labor schedules to optimize labor and profitability of F&B outlets on property
Develop and implement corrective action plans to address operational deficiencies and areas to improve efficiency
Monitor periodic operational/financial performance metrics and provide in depth analysis to the General Manager, review labor standards on a weekly basis to ensure controls are in place
Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met
Maintain a high level of cleanliness and safety in the work area
Ensure that all equipment is maintained in good, safe working condition
Maintain an increased awareness of safety issues throughout the property
Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front and back of the house
Develop and recommend the budget, marketing plans and objectives and manages within those approved plans
Participate in total hotel management as a member of the Hotel Executive Committee
Implement and maintain F&B sales/marketing programs
Hire, train, empower, coach and counsel, performance and salary reviews
Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations
Coordinate food and beverage operations with other hotel departments to ensure efficient guest service
Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
Implement procedures to increase guest and associate satisfaction
Performing daily walk-through to ensure full compliance with Department of Health regulations and Bunkhouse/Hyatt Corporate standards
Maintain communications with Corporate Staff

Qualifications

5-10 years of relevant experience in restaurant management. Experience working with well known, talented chefs.

Truly enjoy creating magic through guest experiences.

Experience training teams and upholding service standards. Ability to manage short and long-term complex projects Ability to develop and manage P&L / track property budget Deep understanding of inventory management, scheduling, planning, logistics and distribution functions Passion for empowering, inspiring and motivating team members Ability to multi-task and adapt to changing priorities Experience with and mastery of industry related enterprise technology Strong communication and interpersonal skills Microsoft Office and Intermediate / Advanced Microsoft Excel skills required

Education and Experience Requirements

Bachelor’s degree Preferred High School Diploma or GED

We are an Equal Opportunity Employer. All employment decisions are to be made without regard to race, color, age, sex, gender, sexual orientation, gender identity or expression, pregnancy, religion, creed, marital status, transgender status, partnership status, familial status, national origin/ancestry, alienage or citizenship status, mental or physical disability or medical condition, handicap, military status, veteran’s status, genetic information, unemployment status, status as a victim of domestic violence, status as a victim of sex offenses or stalking, employment status, sexual or reproductive health decisions, your height or weight, hair (per the “CROWN” act), or any other status protected by federal, state, or local law (“Protected Characteristics”).