Director of Restaurants

Overview

• Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Nashville Hotel – apply today!

To ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance, and support to the hotel’s Food and Beverage Outlets to include: Barlines, Bongo Java, In Room Dining, Kitchen Notes, Lobby Bar, and Pool Bar.

Responsibilities

• Responsible for planning, evaluating, organizing, and directing the activities of all hotel restaurants and bars to include managers, and hourly staff.
• Ensures that all policies, procedures, and guidelines are followed by department personnel.
• Ensures that all departments meet all federal, state, and local regulations affecting the hotel, Food & Beverage operation, its associates and guests.

Knowledge of Tennessee liquor laws. Strong familiarity with beer, wine, and spirits; local knowledge preferred.

• Provides the necessary training, motivation, and leadership for all department personnel.
• Responsible for the department’s service scores, as measured by guest satisfaction surveys.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Consistent maintenance of/and refinement of service standards.
• Correlation of all restaurant’s P & L statements, and financial information monthly.
• Assists Outlet Managers and Chef de Cuisines in refinement of successful daily menu specials.
• Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations.
• Assure unit management development through well planned cross training programs.
• Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
• Consistent maintenance of environments of all outlets and related areas.
• Maintenance of all outlet key control procedures.
• Supervises end of month inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
• Assures daily menu abstracts are completed and summarized.
• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
• Maintenance of adequate china, silver, and glass inventories for all outlets through communication with Executive Steward.
• Maintenance of adequate linen inventories for all outlets through communication with Laundry Manager.
• Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Director of F&B.
• Attends daily and weekly food and beverage meetings.
• Performs any other duties assigned by management.

Qualifications

• Minimum of 5+ years progressive experience in Food & Beverage Management.
• Leadership experience in a full service, large convention hotel, or four diamond hotel operation strongly preferred.
• Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
• Reading, writing, and oral proficiency in the English language required, must be able to communicate with guests and staff professionally and with empathy.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
• Must have the ability to delegate, effectively train and coach a team with