Director of Food & Beverage - Sage Hospitality

Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Perry Lane Hotel is where true southern warmth endures as we genuinely connect with our guests. Rather we are welcoming a long-weekend adventurer, a business traveler, or a Savannah sophisticate, we are setting the tone for our guest’s entire stay,and we do so with creative spark and worldly elegance.

Our Food & Beverager team seeks welcoming, creative and polished team members with a heart of service. We passionately strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.

The Perks:

• Sage hotel & restaurant discounts across the US
• Marriott discounts
• Medical, Vision, & Dental Insurance
• 401K
• Free Shift Meal

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
• Manage the human resources within the division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Education/Formal Training

A four-year college degree or interaction education/experience

Experience

Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

• Ability to study, analyze and interpret complex activities.
• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
• Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.
• Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
• Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.
• Must be literate for written guest communication, administrative and Human Resource responsibilities.
• Requires excellent reading and writing abilities 100% of the work day.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
• Bending/kneeling -as directed above.
• Physical ability to supervise on-floor activities required 60% of work day.
• No continuous standing.
• Climbing Stairs -up to 20 steps 20%of work day.
• No driving required.
• Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.