F&B Director - Lead Banquet, Restaurant & Guest Experience

Kana Hotel Group; Ridgeland (MS); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Dental

401K

Immediate Pay- earned wage access!

Vacation time

Sick time

Holiday pay

Bonus opportunities

Brand-specific employee discounts

Long term/short term disability

Life insurance

Job summary

The Kana Hotel Group seeks a Manager of Food and Beverage to lead restaurant, kitchen, lounge and banquet operations. You will create an engaged, guest-focused atmosphere and guide a diverse team to deliver consistent service.

Responsibilities include budgeting, staff recruitment and training, enforcing brand standards, coordinating events, and driving profitability while maintaining exceptional guest experiences across all F&B outlets.

Qualifications

• Five years of food & beverage experience.
• Three years in a management position.
• Bachelor’s Degree in Hospitality, Food Service Management preferred.
• Strong organization skills and attention to detail.
• Experience with establishing menu and service standards.
• Ability to drive company culture through team and guest experience.

Responsibilities

• Supervise the Food & Beverage department of the hotel including restaurant food service, kitchen, lounge service, and banquet/catering service
• Establish and promote a positive and exciting work environment
• Establish staffing needs and oversee recruiting, screening, and hiring. Labor management for existing team members including scheduling.
• Training and development for department team members; conducting coaching, training and development, and disciplinary action
• Recommend termination to GM for department team members and participate in process
• Enforce policies and procedures established by the company, the hotel brand and applicable state and local health codes.
• Inspect equipment regularly for cleanliness and working condition
• Supervise set-up, service and break-down of banquets.
• Supports revenue and budgeting and cost objections by controlling food costs, labor hours, and avoids food wastage.
• Aims to meet or exceed budgeted Gross Operating Profit.
• Promotes explementary guest service experience by team members
• Responds promptly to any escalated guests’ inquiries or complaints; Coaches employees on improvement for guest complaints
• Prepare for upcoming brand audits; Evaluate scores and take action on items requiring improvement
• Restocking and all inventory control
• Flexible availability to meet business demands for events, restaurant hours, team member absences, etc.
• Ensuring satisfactory scores with brand by preparing for audits, evaluating results, and collaborating with management and team with necessary improvements
• Other duties as assigned

Skills

Leadership

Staff management

Training & development

Budgeting & cost control

Customer service orientation

Education

Bachelor’s Degree in Hospitality, Food Service Management

Job description

The Kana Hotel Group seeks a Manager of Food and Beverage to lead restaurant, kitchen, lounge and banquet operations. You will create an engaged, guest-focused atmosphere and guide a diverse team to deliver consistent service.

Responsibilities include budgeting, staff recruitment and training, enforcing brand standards, coordinating events, and driving profitability while maintaining exceptional guest experiences across all F&B outlets.