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Salary
Opening in 2024, the HALL Park Hotel, Autograph Collection is a premier hotel experience, featuring intimate experiences with world-class art, elevated dining, and premium accommodations, connecting guests to all HALL Park has to offer.
The 224-room HALL Park Hotel, Autograph Collection will be home to a curated collection of world-class contemporary art and will feature an outdoor pool, a 4,000 square-foot ballroom, state-of-the-art fitness center, chef-driven restaurant and lounge, and an expansive patio overlooking the upcoming city of Frisco’s Kaleidoscope Park. The hotel’s guest rooms and 60 well-appointed suites are designed to support both short term and longer stays, with a focus on business travelers, events and meetings, regional “staycationers,” and those visiting nearby nationally recognized recreational attractions including Toyota Stadium, The Star in Frisco, regional youth sports tournaments and the upcoming PGA of America complex and Universal Studios Park.
OVERVIEW: The Director of Food and Beverage assists the General Manager in promoting, managing, and coordinating the daily Food And Beverage operations of the hotel including banquets and catering. This position assists in developing, implementing and communicating company policies, standards, practices, and strategies that help drive customer (guest, employee, owner) satisfaction while meeting/exceeding financial goals.
PRIMARY JOB FUNCTIONS:
- Directs day to day operations for all restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing operations.
- Works closely with the Sales team to ensure group F&B and Catering commitments are set for success. Actively participates in BEO and resume meetings.
- Analyzes customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
- Markets the Food and Beverage outlets; works with Chef to 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.
- Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
- Implements and manages all company programs to ensure compliance with the SOPs and; to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
- Engages guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies.
- Ensure department heads are following staffing models in accordance to business levels and productivity standards.
- Assists with F&B training and compliance including Food and Beverage certifications, Service Recovery, creating service “wow’s” and opportunities to upsell and cross-sell.
- Actively participates in the selection, onboarding, and development of the departments.
- Ensures the hotel is meeting all quality standards including customer service, health/sanitation, and safety and security/loss prevention.
Requirements
- Excellent interpersonal skills, demonstrated positive customer service skills, and ability to relate to people of varying ages and backgrounds.
- Overall wine knowledge will be a key area of focus with the hotels positioning.
- The ability to demonstrate leadership and a professional image to associates and guests.
- Strong management skills; ability to appropriately assign/delegate work and authority to others in the accomplishment of goals.
- Able to work variable schedules, including holidays, weekends and alternate shifts.
- Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance.
- Ability to manage difficult guest situations; responds promptly to guest needs.
- Ability to show flexibility in response to change and adapt to and accommodate new methods and procedures.
- Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience, whether oral or written.
- The ability to foster commitment, team spirit and trust.
Bachelor’s degree preferred, + 5 years of direct experience or equivalent combination of education and experience.- Must possess SERVSAFE manager certification or be able to obtain it within 120 days of hire.
- Working knowledge of Micros, Microsoft Office products including Word, Excel, and Outlook; Hotel Effectiveness a plus.
