Renaissance Des Moines Savery Hotel Looking for F+B Director/Executive Chef -Renaissance Savery Hotel at Locust Street Des Moines, IA Full Time

Schulte Hospitality Group is seeking a dynamic, service-oriented Director of Food & Beverage to join our team!

This is a working Executive Chef position and will require completing all kitchen duties as needed. Culinary and banquet experience is 

Required.

Must be able to stand for extended periods of time and lift and move items 10-25lbs regularily.

SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What’s in it for you? When you join SHG you’ll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, a robust benefit package and an atmosphere designed to encourage and promote career growth within the company.

Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

Job Duties And Responsibilities

Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department 

Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll 

Increases level of guest satisfaction by delivery of an outstanding product and service 

Understands and executes all brand directives for strategic partners 

Complies with brand dictated menus and programs 

Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work 

Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests 

Provides direct oversight of the property wide Banquet and Catering options 

Partners with the Sales Department to review all F+B minimums and selling guidelines.  

Collaborates with Director of Sales on sales and marketing strategies 

Accountable for all Brand Standards related to Food and Beverage 

Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations 

Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.  

Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.  

Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement 

Ongoing maintenance of the physical asset through capital planning as required in the budget process 

Follows all Health and Safety regulations 

Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve 

Other duties as assigned

Education And Experience

Minimum of High School education, post-high school education preferred 

Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred 

Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage 

Food Handler and Alcohol Awareness Certifications (if applicable)

Knowledge, Skills And Abilities

Knowledge of alcohol serving practices and standards   

Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations   

Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent 

Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher 

Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success 

Leadership and supervisory practices and skills; effective verbal and written communication skills   

Team player   

Ability to exceed expectations of guests   

Problem solving, decision-making and conflict-resolution skills

Perks/Benefits

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In addition to DailyPay, Schulte Hospitality Group offers a robust selection of perks/benefits that include, but aren’t limited to: Paid Time Off, Unlimited Referral Bonuses, Growth and Career Opportunities, Hotel Discounts, 401K, Health/Dental/Vision Insurance, Short-Term/Long-Term Disability, Flexible Spending Accounts, Health Savings Account, Pet Insurance, Dependent Tuition Benefits, EAP Program, Marketplace Discounts at various retailers such as Disney, Apple, AT&T, Verizon and more, and a flexible and fun working environment!

Schulte Hospitality Group is an Equal Opportunity Employer.