Food & Beverage Director of Training and Standards

Other Chicago, Illinois

Position at Aparium Hotel Group

Aparium Hotel Group is looking for a Food & Beverage Director of Training & Standards.  The Food & Beverage Director of Training & Standards develops and supports the Executive Vice President of Operations and the strategy for each assigned property to align with our company pillars of translocal hospitality, intuitive service and collaborative culture. This position will provide hands on support to all assigned properties by leading, coaching, and training the Food & Beverage front-of-house teams. This position works `collaboratively with the General Managers, Executive Chefs and F&B team onsite to ensure a seamless Food & Beverage experience.

Responsible with multiple properties that may vary based on business levels, openings and overall needs.   Base property may vary.

Job Description:

LEADERSHIP

  • Participate in weekly F&B calls with each property Department Heads to ensure F&B team is receiving support and advice as needed
  • Collaborate with the Culinary Director to ensure FOH and BOH build a good working rapport. Instill this culture in the teams to build that rapport at the property level.  
  • Create a culture of a passion for food and beverage, excellent service, viable work/life balance is produced and that positive reinforcement is utilized for F&B team
  • Instill the core pillars of Aparium through all stages of F&B development by maintaining and managing the services and reputation of the properties and company standards
  • Manage the transition process for existing and take-over hotels, including the Critical Path and Training

 FINANCIAL

  • Identify opportunities to ensure food and beverage revenues and profits
  • Help properties achieve budgeted food sales, beverage sales, labor costs and profitability with core mandates and leveraged pricing, cost control initiatives and strategic planning.
  • Provide timely analysis of Food & Beverage Prices in relation to competition
  • Participate and provide input towards F&B Marketing activities for revenue and PR purposes
  • Knowledge of budget preparation and cost controls
  • Ensures that financials goals of the Food and Beverage outlets and the hotel are being met. Monitor and control labor expenses and other divisional expenses such as supplies and equipment. Assist in preparing business forecasts. Prepare annual budget for the Food & Beverage division

 PERFORMANCE STANDARDS

  • Understand and work within a hotel setting to cover all food and beverage functions
  • Hire talented Food & Beverage teams and develop associates for growth and success
  • Creates and maintains an energizing environment, with superior associates, dedicated to an attentive, distinctive food and beverage experience
  • Hires, trains, supervises, coaches, and motivates associates
  • Identifies service issues and takes action to correct them
  • Plans and executes functions or special receptions in rooms, suites and boardrooms
  • Collaborate with other hotel departments and attend meetings as required
  • Elevate service through continual training sessions
  • Build local relationships with vendors, purveyors and businesses
  • Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates members
  • Controls usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
  • Observes daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed
  • Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime
  • Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
  • Expert knowledge of wines and spirits, beers, local ingredients and brands
  • Create training programs to elevate service including coffee, tea and non-food and alcoholic beverage services
  • Handles all inventories directly involved with the operation of the Food and Beverage
  • Thorough understanding of the computer system in ringing, printing and closing checks as well as shift reports
  • Works with the Executive Vice President of Operations, Executive Culinary Director, Executive Chef, Sous Chefs and other team members to design concepts, menus, beverage lists
  • Recruiting qualified staff and coordinating their onboarding process and training.
  • Creating and maintaining on going FOH training programs and materials.
  • Scheduling staff appropriately based on expected business levels, and established coverage standards.
  • Monitoring and helping to support/correct server and support staff performance, including monitoring sales performance.  
  • Ensuring that the physical plant is in good working order, and that the restaurant is prepared for service according to established standards (e.g. proper dining room set up, lighting, music and overall cleanliness)
  • Providing food and beverage guidance for our guests, specifically being able to contribute to wine sales and service.
  • Managing dinner service – providing guidance for staff and developing new clients
  • Supporting wine sales on the floor and developing “wine” clients
  • Understanding of service dynamics in a fine dining restaurant from individual table service to teamwork necessary to ensure smooth service.
  • Strong organizational and office skills enabling the service manager to effectively schedule staff and prepare thorough training documents.  
  • Wine knowledge
  • Create or adjust SOP’s and Sequence of Service and Checklists for the ARG’s

 Requirements:

  • Excellent reading, writing and oral proficiency of the English language
  • 5-7 years of food and beverage management experience
  • Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
  • Computer literate
  • Excellent knowledge of food, wine and cocktails, able to keep self up to speed in trends, developments, styles, movements, etc within these areas
  • Ability to obtain and/or maintain Alcohol Awareness certification, Food Handlers Certification, and any other required certifications based on the needs of the properties
  • Degree and/or equivalent industry experience
  • Proficiency of Microsoft Word, Excel, PowerPoint and Outlook, OT, POS systems required

 Additional Requirements:

  • Work collaboratively with all members of the team
  • Strong organizational skills; must be able to execute on multiple projects simultaneously with minimum supervision to meet tight deadlines under a high speed & stress environment
  • Highly motivated, self-starter
  • Must possess strong analytical, financial and quantitative skills with a high level of attention to detail
  • Able to gather & interpret data to execute according to business needs

Aparium Service:

  • Anticipate and deliver exceptional service consistently
  • Intuitively service each guest, associate, visitor or client
  • Demonstrate excellent interpersonal and communication skills with a focus on the details
  • Follow instinct and use her/his best judgment to create experiences for guests that are thoughtful and genuine
  • Conduct oneself in a professional manner at all times to reflect the high standards of Aparium

 Teamwork:

  • Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
  • Partake in a positive work ethic and surrounding environment

Standards:

  • Provide decisive leadership with strict management of timelines and due dates
  • Bridge collaboration amongst decision makers
  • Cultivate agreement to ensure project completion
  • Hold agencies and collaborators responsible for promised deliverables and dates
  • Able to work alone without direct supervision
  • Successfully manage and develop budgets
  • Negotiate effectively with collaborators and vendors while ensuring highest levels of quality
  • Demonstrate high degree of drive and determination
  • Constantly recommend service and product improvement to better the operation
  • Keep the work area clean and tidy at all times
  • Attend all required meetings
  • Follow proper payroll and uniform procedures
  • Properly handle and report associate and guest accidents
  • Maintain complete knowledge of and comply with all departmental polices/service procedures/standards
  • Assist with responsibilities and duties in other departments and as assigned by management
  • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of our hotels

 Work Environment:

  • Must be able to sit, stand and walk for long periods of time
  • Able to walk and climb stairs and ladders
  • Able to lift up to 50 lbs.
  • Able to push/pull up to 75 lbs.
  • Able to identify and utilize the necessary PPE for each project for self and other staff
  • Able to perform calculations and medium to advance calculations
  • Proficiency in Excel, able to learn software as needed and required
  • Produce accurate, quality work in a very fast work environment while managing multiple projects, tight deadlines and under pressure
  • Able to work on own and as part of a team
  • Travel as necessary up to 50% of the time
  • Excellent leadership & problem solving skills, able to manage multiple projects simultaneously.
  • Ability to make decisions and recommendations to the team and various vendors and partners.

 Aparium Hospitality Services, LLC does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The hotel is a smoke-free, drug-free facility, and equal opportunity employer.