Atrium Hospitality

Hotel:

Chateau on the Lake

415 North State Hwy 265

Branson, MO 65616

Director, Food & Beverage

Full time

Atrium SPIRIT – where teamwork, passion and appreciation ignite service excellence

What’s in it for you?

The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.

• Career Growth & Learning – 40% of our management hires are internal promotions!
• Invest in Your Future – 401(k) plan with company match.
• Comprehensive Health Coverage – Medical, dental, and vision insurance options.
• Paid Time Off & Vacation – Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations
• Perks That Fit Your Life – Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.
• Purpose & Impact – Make a difference through Atrium’s community service and volunteer programs.

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Primary Purpose:

The primary purpose of the Director, Food & Beverage provides guests with an excellent food and beverage experience through overseeing the property’s day-to-day Food & Beverage operations and ensuring that the culinary team produces the highest quality service and product for guests and events.

Work Performed:

The Director, Food & Beverage will be tasked with the following duties, responsibilities, and assignments:

• Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling;
• Manage associates by ensuring they understand and adhere to employment practices, recommend employment decisions and corrective action, support performance management, and implement discipline in accordance with Atrium’s Core Values;
• Lead the Food and Beverage teams in both the outlets and banquet departments while partnering with the Event Sales and Event Services teams to create collaborative, effective, revenue driven results;
• Meeting with functional group leaders to drive guest service and financial performance;
• Lead the effort to achieve guest service standards by constantly seeking ways to improve products and services;
• Teach and enforce health code requirements, safety procedures and cleanliness standards throughout all food and beverage operating departments;
• Controlling labor costs with effective scheduling and cross training
• Achieving monthly revenue forecasts and budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control;
• Creating menus to enhance quality, consistency and concept;
• Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management and;
• Any and all other work as required to complete the primary purpose of the position

Qualifications:

Required Prior Experience:

4+ years of supervisory experience in a hotel culinary position

Demonstrated extensive knowledge of food preparation methods.

Prior experience computing discount, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures.

Preferred Education:

Culinary degree from recognized culinary institute

ServSafe and TIPS Certification (current or in process)

Preferred Licenses/Certification:

Certification as "Executive Chef"

Required Technology:

Microsoft Office Suite

Cloud Based Apps

Preferred Technology:

Profitsword, Birchstreet, Workday, PMS, Delphi

Required Physical:

Standing, bending, lifting, reaching, pushing pulling up to 50 lbs.

Other:

Must be flexible with respect to working days, early mornings, nights, evenings, weekends, and holidays.

Competencies:

(60) BUILDING EFFECTIVE TEAMS

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

(62) TIME MANAGEMENT

Uses his/her time effectively and efficiently; values time; concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities.

(47) PLANNING

Accurately scopes out length and difficulty of tasks and projects; sets objectives and goals; breaks down work into the process steps; develops schedules and task/people assignments; anticipates and adjusts for problems and roadblocks; measures performance against goals; evaluates results.

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Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.

Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy

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