Senior Director of Food & Beverage

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 ProgramLeads food & beverage concept development in collaboration with COO, design team, marketing team and operationsResearch/knowledgeable of all area comp set / local marketsAssist 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/pricingLeads F&B OSE sourcing, specs, purchasing in collaboration with procurement, design team and 21c Training + Experience ManagerCollaborate 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 neededEnsure 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 opportunitiesMonitor cocktail and wine program in conjunction with Beverage Director/Beverage + Systems Director to ensure program remains on strategy - or work to evolve as neededCreate F&B programs that generate a following of regularsCollaborate with property leadership team to determine concept/strategy/service standards/steps of serviceConstantly seek improvement / evolution of F&B concepts in each propertyRepresent, communicate and enforce the vision and standards of 21c through leadership, coaching & by example Leadership DevelopmentRecruit/hire Executive Chef + Food & Beverage Director in partnership with property GM. Assist in hiring and training of management team as neededCoach F&B Director/Executive Chef on recruiting of managers/sous and interview candidates as neededTrain F&B Director in collaboration with GM and assist in training Executive Chef in collaboration with Chef mentorProvide guidance/training of property F&B leaders re: Critical Path to openingOversee training resources for Events/BOH/FOH to include key vendor training dates (i.e. POS + Reservation System) in coordination with 21c Training + Experience DirectorPromote professional development of all F&B leadersLong-term strategic planning regarding leadership, systems, structureEnsure 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 DirectorCollaborate with property GM on F&B Director/Chef annual reviewsActively 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 PerformanceMonthly review of property financial statements to identify wins and opportunitiesQuarterly 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, systemsOversee 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 logsAll property Flash/Daily Revenue reports on HUBRevinate review recap reportsMonthly financial statements + forecastIdentify highlights/issues/concerns to COOProvide 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