White Lodging DIRECTOR OF RESTAURANT OPERATIONS in Louisville, Kentucky

Plan and manage Restaurant Operations, M Lounge, Room Service, Starbucks, and other food and beverage outlets as appropriate in order to achieve guest satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Job Description

  • Direct the management of the day to day operations for all restaurant outlets, room service, Starbucks, and M Lounge, Stewarding, beverage, and purchasing operations.

  • Control and manage all areas of cost management including cost of food, beverage, salaries and wages, and other expenses.

  • Plan and manage the procurement, production, preparation and presentation of all food and beverages in the hotel in a safe, sanitary, and cost effective manner.

  • Recruitment and development of associates; interview, hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline as appropriate.

  • Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

  • Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.

  • Develop, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

  • Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

  • Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.

  • Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

  • Perform any other job related duties as assigned.

Experience, Skills and Knowledge

  • Minimum of two years of post high school education.

  • Minimum of five years of employment in a related position.

  • Hotel experience preferred.

  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

  • Ability to work effectively under time constraints and deadlines.

  • Command of the English language both written and verbal.