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HE
Hotel Equities
Director of Food and Beverage - The Henry, Dearborn, MI
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Based on Michigan data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,254 / year median in Michigan
+5% projected growth
Job Description
Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Director of F & B for The Henry in Dearborn, MI.The Henry, an Autograph Collection hotel, brings the best of Michigan to life through art-inspired design and premium amenities. Our lobby, guest rooms, and event spaces feature a thoughtfully curated selection of contemporary art, stunning chandeliers, and bold color accents that set an unmatched atmosphere of modern luxury. The hotel offers a variety of amenities, including pet-friendly accommodations, complimentary Wi-Fi, and a sparkling indoor pool, ensuring an exceptional stay in Dearborn, MI.
The Director of Food & Beverage plays a key role as a member of the Hotel Executive Committee, contributing to the overall success of the property by driving revenue growth, maximizing profitability, ensuring compliance with brand standards, and cultivating a culture of excellence. The ideal candidate is a passionate hospitality leader who delivers warm, knowledgeable service and inspires teams to exceed guest expectations.
Develop and execute short- and long-term operational strategies to achieve guest satisfaction, service excellence, and financial performance goals.
Participate as a member of the Hotel Executive Committee, contributing to overall hotel strategy and business objectives.
Ensure high standards of service, cleanliness, product quality, and guest engagement throughout all outlets.
Financial ManagementDevelop, recommend, and manage the annual Food & Beverage budget, business plan, forecasts, and operational objectives.
Monitor financial performance and implement strategies to maximize revenue, control costs, and improve profitability.
Analyze business trends and performance metrics to identify opportunities for growth and operational improvements.
Sales & MarketingDevelop and implement creative marketing initiatives, promotions, menu offerings, and package programs designed to increase guest engagement and market share.
Collaborate with Sales and Marketing teams to drive catering, banquet, and outlet revenue.
Ensure all food and beverage concepts align with brand standards and guest expectations.
Compliance & Quality AssuranceEnsure compliance with all company, brand, franchise, safety, sanitation, and regulatory standards at the federal, state, and local levels.
Oversee maintenance and sanitation programs for all food and beverage facilities and equipment.
Maintain the highest standards of food quality, presentation, and service delivery.
Guest ExperienceAddress and resolve guest concerns promptly and professionally to maintain exceptional levels of guest satisfaction.
Foster a culture focused on hospitality, service excellence, and personalized guest experiences.
Talent ManagementLead all human resource functions within the Food & Beverage division, including recruitment, onboarding, training, coaching, performance management, succession planning, and employee development.
Conduct performance evaluations, salary reviews, and disciplinary actions in accordance with company policies.
Create an engaging and inclusive work environment that promotes teamwork, accountability, and employee retention.
QualificationsRequiredHigh School Diploma, GED, or equivalent required; degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred.
Minimum of 5 years of progressive Food & Beverage leadership experience within a full-service hotel, resort, or hospitality environment.
Experience with Marriott, Hilton, IHG, Hyatt, or Wyndham brand standards and operating procedures preferred.
Strong knowledge of restaurant operations, catering, banquet services, beverage programs, and culinary operations.
Knowledge, Skills & AbilitiesAdvanced knowledge of food and beverage management principles, hospitality operations, and guest service standards.
Culinary training and/or experience in a fine dining environment preferred.
Proven ability to analyze financial reports, budgets, forecasts, and operational performance data.
Exceptional leadership, coaching, and team development skills.
Strong business acumen with demonstrated success in driving revenue and profitability.
Excellent communication, negotiation, presentation, and interpersonal skills.
Ability to build relationships with guests, team members, vendors, and corporate partners.
Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment.
Proficiency in Microsoft Office and hotel/property management systems.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays The Henry Hotel is an Equal Opportunity employer. The hotel complies with appropriate federal, state, and local laws and provides equal employment opportunities without regard to race, color, religion, gender, age, sexual orientation, gender identity, national origin, veteran status, disability, or any other protected status to all qualified applicants and employees. The Henry is committed to a policy of non-discrimination and is dedicated to providing a positive discrimination-free work environment.
Benefits of Being The Henry Ambassador:
Team Driven and Values Based CultureMedical/Dental/VisionVacation & Holiday PayEmployee Assistance ProgramCareer Growth OpportunitiesReduced Room Rates throughout the portfolioThird Party Perks (Movie Tickets, Attractions, Other)401(k)Employee discountFlexible scheduleFlexible spending accountLife insuranceParental leaveWe are seeking an experienced and dynamic Director of Food & Beverage to lead and oversee all Food & Beverage operations, ensuring exceptional guest experiences while achieving financial and operational objectives. This senior leadership role is responsible for the strategic planning, development, and management of all front-of-house and back-of-house food and beverage services, including restaurants, lounges, room service, catering operations, and kitchen functions.The Director of Food & Beverage plays a key role as a member of the Hotel Executive Committee, contributing to the overall success of the property by driving revenue growth, maximizing profitability, ensuring compliance with brand standards, and cultivating a culture of excellence. The ideal candidate is a passionate hospitality leader who delivers warm, knowledgeable service and inspires teams to exceed guest expectations.
Annual Pay Range :
$145,000 - $ 155,000.00Key ResponsibilitiesLeadership & OperationsDirect and oversee all Food & Beverage operations, including restaurants, lounges, catering, room service, and kitchen operations.Develop and execute short- and long-term operational strategies to achieve guest satisfaction, service excellence, and financial performance goals.
Participate as a member of the Hotel Executive Committee, contributing to overall hotel strategy and business objectives.
Ensure high standards of service, cleanliness, product quality, and guest engagement throughout all outlets.
Financial ManagementDevelop, recommend, and manage the annual Food & Beverage budget, business plan, forecasts, and operational objectives.
Monitor financial performance and implement strategies to maximize revenue, control costs, and improve profitability.
Analyze business trends and performance metrics to identify opportunities for growth and operational improvements.
Sales & MarketingDevelop and implement creative marketing initiatives, promotions, menu offerings, and package programs designed to increase guest engagement and market share.
Collaborate with Sales and Marketing teams to drive catering, banquet, and outlet revenue.
Ensure all food and beverage concepts align with brand standards and guest expectations.
Compliance & Quality AssuranceEnsure compliance with all company, brand, franchise, safety, sanitation, and regulatory standards at the federal, state, and local levels.
Oversee maintenance and sanitation programs for all food and beverage facilities and equipment.
Maintain the highest standards of food quality, presentation, and service delivery.
Guest ExperienceAddress and resolve guest concerns promptly and professionally to maintain exceptional levels of guest satisfaction.
Foster a culture focused on hospitality, service excellence, and personalized guest experiences.
Talent ManagementLead all human resource functions within the Food & Beverage division, including recruitment, onboarding, training, coaching, performance management, succession planning, and employee development.
Conduct performance evaluations, salary reviews, and disciplinary actions in accordance with company policies.
Create an engaging and inclusive work environment that promotes teamwork, accountability, and employee retention.
QualificationsRequiredHigh School Diploma, GED, or equivalent required; degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred.
Minimum of 5 years of progressive Food & Beverage leadership experience within a full-service hotel, resort, or hospitality environment.
Experience with Marriott, Hilton, IHG, Hyatt, or Wyndham brand standards and operating procedures preferred.
Strong knowledge of restaurant operations, catering, banquet services, beverage programs, and culinary operations.
Knowledge, Skills & AbilitiesAdvanced knowledge of food and beverage management principles, hospitality operations, and guest service standards.
Culinary training and/or experience in a fine dining environment preferred.
Proven ability to analyze financial reports, budgets, forecasts, and operational performance data.
Exceptional leadership, coaching, and team development skills.
Strong business acumen with demonstrated success in driving revenue and profitability.
Excellent communication, negotiation, presentation, and interpersonal skills.
Ability to build relationships with guests, team members, vendors, and corporate partners.
Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment.
Proficiency in Microsoft Office and hotel/property management systems.
Other:
Being passionate about people and service.Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays The Henry Hotel is an Equal Opportunity employer. The hotel complies with appropriate federal, state, and local laws and provides equal employment opportunities without regard to race, color, religion, gender, age, sexual orientation, gender identity, national origin, veteran status, disability, or any other protected status to all qualified applicants and employees. The Henry is committed to a policy of non-discrimination and is dedicated to providing a positive discrimination-free work environment.