Schulte Hospitality Group is seeking a dynamic, service-oriented Director of Food & Beverage to join our team at The Trail Hotel ! The Director of Food and Beverage is responsible for the overall management and performance of the hotel's food and beverage operations. This includes overseeing all restaurants/bar banquets, and catering events. The Director of Food and Beverage will work closely with the executive team to develop and implement strategies to achieve financial goals and deliver exceptional guest experiences.
About The Tr AI L Hotel
Set to open in 2025, the Trail Hotel is the world’s first and only bourbon-centric hotel. A newcomer that knows no boundaries when it comes to celebrating Kentucky’s favorite spirit, its 95 guest rooms (including eight imaginatively themed suites) bring boutique luxury to the heart of historic Bardstown, the “Bourbon Capital of the World.” With 13 historic distilleries within a few miles of our front door, The Trail Hotel is an unrivaled homebase for authentic, slow-sippin’ Kentucky adventure.
Our Company
Schulte Hospitality Group (SHG) 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.
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, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:
Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
Multiple Health Insurance and Life Insurance options
401k Plan + Company Match
Paid Time Off
Holiday Pay
Pet Insurance
Employee Assistance Program
Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!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
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
Oversight and execution of Hotel 1928’s Tip Policy
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
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 5 years experience in food and beverage management, with a proven track record of driving revenue growth and improving operational efficiency
Food Handler and Alcohol Awareness Certifications (if applicable)
Knowledge, Skills And Abilities
Has a passion for hospitality and a commitment to excellence
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 General Manager or higher
Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company’s Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.*Schulte Hospitality Group is an Equal Opportunity Employer.