Columbus Hospitality Management is seeking an Integrated Director of Food & Beverage/Event Manager for our Grand Event Center, located in Grandview Yard.

The Food & Beverage Director is responsible for the operational oversight of banquets and culinary, both Front of House and Back of House operations.  This role involves strategic management, financial planning, and leadership across all Food & Beverage and Event Operations.

This integrated role entails both high-level decision-making and hands-on operational leadership for catering, and banquets.

 The Director of Food & Beverage is responsible for the overall management, planning, and execution of all F&B operations across the establishment, ensuring exceptional guest experiences, optimizing profitability, and maintaining high-quality standards in both Culinary and Service.

 Key Responsibilities

• Strategic Planning and Financial Management:
  • Develop and implement strategies to optimize F&B operations across all outlets and events.
  • Create and manage comprehensive budgets, track expenses, forecast sales, and
  • Analyze P&L statements to maximize profitability and control costs (labor, food, maintenance, etc.).
• Operational Oversight and Event Management:
  • Oversee day-to-day operations of the Events Department.
  • Plan, coordinate, and execute all internal and external catering and banquet events, serve as client contact on event day.
  • Approve detailed event plans, including menus, timelines, floor plans, and setup requirements, ensuring seamless execution and client satisfaction.
  • Ensure compliance with all local, state, and federal health, safety, sanitation, and alcohol service regulations.
• Leadership and Team Development:
  • Hire, train, mentor, schedule, and evaluate performance of all F&B management and staff, fostering a culture of excellence and teamwork.
• Conduct regular meetings (including pre-shift and pre-conference meetings) to ensure clear communication and review event details and departmental goals.
• Lead by example, promoting a professional image and a positive working environment.
• Quality Control and Guest Experience:
  • Ensure the highest level of product quality and service standards in all outlets.
  • Monitor customer feedback, handle complaints promptly, and implement improvement strategies to enhance the overall guest experience.
  • Collaborate closely with the Executive Chef on menu development, presentation, and pricing to stay current with industry trends.

Required Skills and Qualifications

• Experience: 5-7+ years of progressive experience in F&B management, with prior supervisory experience in both restaurant and banquet environments required.
• Education: A Bachelor's degree in Hospitality Management or a related field is preferred.
• Skills:
  • Exceptional leadership, organizational, and problem-solving skills.
• Strong financial acumen and experience with budgeting and cost control.
• Excellent interpersonal and communication skills to effectively liaise with clients, staff, and vendors.
• Proficiency in F&B management software and Point-of-Sale (POS) systems.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, and thrive in a high-pressure environment.

 Columbus Hospitality Management is a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.