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Food & Beverage Director | Atlanta Le Meridien

SHANERAtlanta🇺🇸United States

Quick overview

SeniorityLeader
Work modeOn Site
LocationAtlanta, United States
Compliance

Job description

  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
  • Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department:
  • Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
  • Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations.
  • Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
  • Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives.
  • Responsible for responding and handling all guest related issues pertaining to the department.
  • Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
  • Manages all aspects of employee performance to ensure productivity and a quality work environment.
  • Maintains and is responsible for Food and Beverage Department’s annual budget.
  • Handle guest complaints ensuring guest satisfaction.
  • Other duties as assigned.
Responsibilities
Lead the food & beverage experience at Portico, Le Méridien Atlanta’s signature restaurant. Drive daily operations, profitability, and exceptional guest service while inspiring and developing a high-performing team. Oversee restaurant, catering, and kitchen operations, partner with Sales to maximize revenue, and ensure every detail meets the highest standards of quality, safety, and hospitality.
Qualifications
  • Minimum of five years’ experience in a similar position.
  • Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
  • High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred.
  • Safe food handling certification.
  • Familiarity with Sales and Marketing tools, as well as food and beverage cost controls.
  • Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
  • Bilingual English/Spanish a plus.

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