Director of Restaurant and Outlets

The Drake Oak Brook, Autograph Collection

Compensation: $100,000 to $120,000 per year

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The Director of Food & Beverage performs a critical role on the hotel's team and is directly responsible for oversight, performance, and profitability of the restaurant, bar, and/or banquet operations. Leading an employee- and customer-centric culture, the Director of Food & Beverage promotes growth, empowerment, productivity, quality, diversity, and team achievement. The Director of Food & Beverage supports strategic planning and execution of initiatives within the F&B department and across the entire property.

• You're eager to distinguish yourself as a leader in F&B
• You're self-motivated to achieve success
• You like working in a fast-paced environment
• You're skilled at prioritization and delegation
• You enjoy teaching and motivating others

• Oversee the day to day operations of the F&B Department
• Drive sales and control costs to deliver optimum business results for all areas of accountability
• Maintain critical standards for product quality, service speed, cleanliness and sanitation
• Recruiting, staffing, scheduling and retaining employees
• Direct and participates in the writing of menus
• Follow policies and procedures for the operation of the entire department to achieve profitable results
• Ensure proper training on quality and service standards and have the tools & equipment to effectively carry out their job functions
• Establish and achieve quality and guest satisfaction goals
• Maintain set food and liquor costs
• Oversee all banquets including set up, preparation, cooking and serving
• Maintain a floor presence during needed meal periods to ensure optimal guest service

• Must be able to speak, read, write and understand the primary language(s) used in the workplace
• Requires good communication skills, both verbal and written
• Ability to prepare and analyze data figures and transcriptions prepared on and generated by computer
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
• Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs
• Must be able to lift up to 30 pounds occasionally
• Requires grasping, writing, standing, sitting, walking, bending, listening and hearing ability and visual acuity
• Some college and/or advanced training in food operations
• Prior hotel and supervisory experience preferred. Culinary Arts training, a plus
• Ability to work calmly under stressful situations
• Maintain high level of guest satisfaction is in absolute requirement for this position

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

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