Director of Food & Beverage

Omni Louisville Hotel is the new cornerstone of downtown, which opened its doors on March 6, 2018.

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city’s rich history and authentic character, the Omni Louisville transforms one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.

The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel.

The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop.

The essence of Louisville is woven throughout with interior design blends elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley.

Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel.

Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers’ coffee, baked bread, and smoked barbeque.

Job Description

Responsible for the management of all aspects of the Food & Beverage Division functions, in accordance with hotel standards.

The Director of F&B will oversee and direct the operation of the Banquet functions, Lounge, Room Service, Mini Bar, and Restaurant facilities.

They will also direct, implement and maintain a service and management philosophy that inspires associates, fosters creativity and local market leadership, and engages with customers while ensuring we are meeting hotel goals.

Responsibilities

• Review daily high cost item inventory control sheets and food cost comparison to potential.
• Develop action plan if food cost is off target.
• Review production planning to forecasted covers.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheets as well as missing check report.
• Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.
• Review cover counts against sales goals.
• Compare average checks and develop action plan if average check falls below budget.
• Monitor to ensure that all stations are working with production sheets and amounts are produced as listed on those production sheets.
• Ensure that amounts are sufficient for forecasted covers.
• Make sure that cooks follow recipes and that food for banquets is not being overproduced.
• Stream-line coordination of Food and Beverage products served in Banquets.
• Check portions for size as established in menu item recipe.
• Check that food products meet purchasing specs.
• Check that there is no free pouring of liquor.
• Ensure that plates meet specs and pictures.
• Ensure that specials served have price value relationship.
• Check on pick-up time for service personnel.
• Check that food items in kitchen area are properly stored.
• Ensure that sanitation standards are met (local Health Code Requirements).
• Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
• Ensure quality in employees meal product.
• Ensure buffets and coffee breaks set ups, tabletops and uniforms for banquets.
• Ensure service to all guests follows established standards, is consistent, efficient and courteous.
• Perform any other duties required by senior management.

Qualifications

• Minimum of five years’ experience as a food and beverage leader in a luxury hotel.
• Must have a four-year college degree.
• Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
• Strong computer and technical skills to include Micros and on-line purchasing systems.
• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
• Demonstrated ability to mentor and develop growing talent for the company.
• Demonstrated ability to handle progressive discipline/coaching discussions.
• Proven ability to engage associates at all levels.
• Demonstrated ability to work with Sales and Catering leadership.
• This individual must be willing to work flexible hours as needed during busy times and high profile events.
• Must meet standards of appearance.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
• Candidate must have extensive hands-on food and beverage knowledge and experience including multiple outlets, banquets, and P&L responsibilities.