Food and Beverage Director

About Saga Hospitality Group

SAGA Hospitality Group (SHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. SHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

Job Summary:

The F&B Director is responsible for the oversight of all restaurant operations across multiple entities. This role will work closely with the General Managers and Executive Chef to build a high performance management team with a focus on exceptional hospitality, supporting all company objectives. The F&B Director is an integral part of ensuring the company’s high level of performance and profitability.

Job Responsibilities

• Oversee and manage all daily operations for multiple departments. (includes dining room, kitchen, and facilities)
• Foster and maintain positive guest relations while in the dining room ensuring the highest level of guest satisfaction.
• Ensure the safety of our employees and guests (food safety, physical space, etc..)
• Maintain overall vision of the business - Coordinate marketing and promotion plans with Partners and Marketing Manager
• Set sales forecasts and profitability reports.
• Maintain budgeted revenues, cogs, labor, and operating costs. Comb through P+L on a weekly/monthly basis acting on all variances.
• Oversee all departments Time and Attendance with Dining Room and Kitchen Leaders
• Ensure a safe physical plant that is up to code and safe for guests and employees
• Liaise with ownership on new business strategies and ideas for revenue growth, cost cutting, and employee retention
• Assist in the setup and break down of all daily operations and service periods. (opening/closing)
• Monitor dining room cleanliness and organization. Inspecting side work, coat check, AV closets, bathrooms, etc….
• Oversee Toast POS and all the information it holds.
• Coordinate with all departments regarding 3rd Party Vendors of Services.
• Assist with On and Off Premise Event Oversight (planning, staffing, coordination of physical space movements….etc…) This includes holidays, buyouts, and special events.
• Work directly with the Hospitality Manager to make sure we are maximizing dining room cover count and potential revenue.
• Assist the reservations department when a managerial decision needs to be made.
• Assist with resolving guest issues or complaints. Follow up directly with guests when needed.
• Work directly with Beverage Directors to ensure all recipes and products are inventoried, costed, and priced accordingly. Follow up weekly/monthly to make budget targets that are being hit.
• Brand Identity Upkeep
• Menu Formatting - keep all menus correctly formatted based on established designs from FODA.
• Ensure all branded materials are within the guidelines of each brand.
  

Leadership Responsibilities

• Implement company policies and protocols & maintain standards
• Problem solve and address any issues in a timely manner
• Ensure company policies and procedures are followed
• Nurture positive working relationships with staff
• Lead by & set a good example for staff
• Self Manage timelines to achieve goals & daily tasks
  
  

Staffing Responsibilities

• Interview potential new hires & finalize hiring decisions in coordination with HR
• Finalize the promotional decision making processes in coordination with HR
• Create promotional path for the various roles under management
• Issue disciplinary action when necessary
• Finalize the decision making process for terminations in coordination with HR
• Finalize annual staff reviews and issue to employees
• Update & Maintain Management job descriptions in coordination with HR
• Maintain all training materials for the dining room teams. Collaborating with HR when needed.
• Monitor all DR staff performance in all phases of job functions through coaching, training, and development.
  
  

Administrative Responsibilities

• Agendas
• Weekly Dining Room Manager Meeting
• Weekly Steering Meeting Agenda
• Various other Management / Line Staff Meeting
• Oversee the schedules Dining Room Managers
• Approve/Deny Time Off Requests
• Make sure PTO is properly requested
• Assist with All Dining Room Department Schedules.
• Reconcile and Oversee all Cash Handling in coordination with Bookkeeper
• Petty Cash
• Cash Tips
• Cash Sales
• Transport and Deposit cash on a weekly basis
• Handle all guest refunds or disputes.
• Stripe account management and oversight.
• Oversee all China, Silverware, and Glassware Programs (Inventory, ordering, product selection)
• Confirm Weekly Tip Sheet ensuring gratuity is correctly reconciled.
• Confirm final approval of all timecards
• Work with IT (RCS) to make sure all new management is up and running with Avero, G Suite Products, Dolce, Slack, etc…
  
  

More detail about SAGA Hospitality Group part of SAGA Hospitality Group, please visit https://culinaryagents.com/entities/177878-SAGA-Hospitality-Group