Hospitality Jobs in Nevada

INTRODUCTION

Renaissance Reno Downtown Hotel & Spa (Schulte Hospitality Group) is seeking a dynamic, service-oriented Director of Food & Beverage to join our team! Schulte Hospitality Group is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What's in it for you? When you join Schulte Hospitality Group, 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! Schulte Hospitality Group 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:

• Work Today, Get Paid today, with Daily Pay!
• 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 Parental Leave
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

Our Company: Schulte Hospitality Group is 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.

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
• Complies with brand dictated menus and programs
• 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
• 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
• Other duties as assigned

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 3 years experience as a Restaurant General Manager or Director of Food & Beverage
• Food Handler and Alcohol Awareness Certifications (if applicable)

KNOWLEDGE, SKILLS AND ABILITIES

• 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 Assistant General Manager or higher
• Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
• Leadership and supervisory practices and skills; effective verbal and written communication skills
• Team player
• Ability to exceed expectations of guests
• Problem solving, decision-making and conflict-resolution skills

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.

Compensation: $100 - $110K per year

Schulte Hospitality Group is an Equal Opportunity Employer.