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Hyatt Director of Food and Beverage in SAVANNAH, Georgia

Description:

At Thompson Savannah, we believe our guests select us because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each every guest. Thompson Savannah is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Luxury along the Savannah River’s edge where the Historic District meets the burgeoning Eastern Wharf, honoring the city’s colorful past paired with today’s vibrant present. A steppingstone to all that Savannah has to offer from noteworthy historical sites to high-end shopping on Broughton Street to perusing eclectic art at the SCAD Museum of Art, Thompson Savannah is an urban oasis to relax, revitalize and rejuvenate. Indulge in the essentials: 193 supremely chic guestrooms including 21 spirited suites; a restaurant inspired by the bounty of the Georgia coast, swanky rooftop bar with post-card worthy panoramic views; a sprawling pool deck with private cabanas and sun room bar, state of the art fitness center, and nearly 8,200 square feet of flexible function space perfect for energizing meetings and serene nuptials.

The Director of Food and Beverage is responsible for managing the entire food and beverage operation and other assigned areas to ensure the smooth operation of all systems and services required to meet Company standards to provide outstanding guest service and financial profitability. Builds and manages teams effectively.

Duties & Functions

  • Provides guidance and direction to ensure overall departmental success. Manages subordinate managers/supervisors in all food and beverage areas. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results.

  • Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensures staff receives any required training or attends mandatory meetings.

  • Prepares an annual budget. Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned areas. Utilizes corporate-approved computer programs to analyze forecasts, cost, and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.

  • Maximizes profitability by optimizing menu prices and selection. Assists in developing and implementing new menu ideas, wine lists, pricing, and marketing programs.

  • Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.

  • Ensures all dining, service, and kitchen areas are clean and properly set up. Maintains a sufficient inventory of food, supplies, and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.

  • Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in a weekly meeting with Management Team to ensure weekly goals, challenges, and service standards are met.

  • Ensures the department follows all standard food handling, TIPS, sanitation, and health department guidelines.

  • Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. The team member has the responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with the hotel's Hazardous Material (HAZMAT) program and familiarizes itself with current MSDS.

Qualifications:

  • High school diploma or general education degree (GED), or equivalent combination of education and experience. Bachelor’s degree in Hospitality Management desired.

  • Five or more years of related and progressive Food & Beverage experience with two years as a Manager in a similar setting. Opening experience encouraged.

  • Possess solid knowledge of restaurant and banquet management, hotel service standards, guest relations, and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time-sensitive environment. It requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.

  • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.

  • Ability to monitor labor as required by anticipated business activity while ensuring positions are staffed when and as needed and labor cost objectives are met.

  • It requires the ability to serve the needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so it requires the ability to use discretion. Must demonstrate a positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.

Primary Location: US-GA-Savannah

Organization: Thompson Savannah

Pay Basis: Yearly

Job Level: Full-time

Job: Bars/Restaurants/Outlets

Req ID: SAV002042

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

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