Director of Food & Beverage/PM MOD

Texas Western Management Partners, LP - Houston, TX

Texas Western Hospitality and managing partner Western International own and operate over thirty hotels, ranging from select service and full service to extended stays. We build and manage only the best brands. We proudly fly Marriott, Hilton, and Holiday Inn flags. We operate hotels throughout Texas, Arizona, North Carolina, and Washington State. We also have several properties currently under construction, which will be opening in the near future.

At TWH, we fly the best flags, build the best hotels and employ the best people. This simple, yet proven strategy has allowed us to deliver exceptional results to our stakeholders, investment partners, owners, associates, and customers alike.

The Director of Food & Beverage/PM MOD will:
Monitor the efficiency of the front of the house operation and all catering operations and the performance of its associates through analysis of customer feedback and financial reports.
Initiate corrective action when necessary.
Work with the GM, Executive Chef to maintain sales/marketing programs.
Establish and maintain a proactive human resource function to motivate subordinates and ensure proper training and development in compliance with established hotel and labor standards.
Schedule subordinates, maintaining adequate staffing levels while adhering to established labor standards.
Establish and maintain applicable preventative maintenance programs to protect the restaurant’s and catering’s physical assets, including check monitoring and control.
Implement and maintain effective two-way communication systems which reach all associates and department heads.
Manage in compliance with established hotel policies and procedures.
Manage in compliance with local, state, and federal laws and regulations.
Assure product and service quality standards are maintained by conducting ongoing evaluations an investigating complaints
Supervise the restaurant staff and catering staff to assure professionalism of the staff and prompt, professional guest service, and that they are adhering to established hotel catering and restaurant service standards (e.g. hiring, terminating, disciplinary action, performance evaluations, training, and development).
Remain current and familiar with and knowledgeable about menus and drink lists.
Assign work stations.
Assure guest satisfaction by promptly dealing with guest complaints and special requests.
Complete all required forms and reports in a proper and timely manner.
Assure that sanitation practices are followed and that front of the house and banquet areas are clean and orderly (reference Manager's Walk Through Checklist).
Assures proper cleanliness of the dining room and banquet rooms via the implementation of cleaning schedules (e.g. nightly, weekly.
Assist Executive Chef with inventory and ordering supplies.
Assist the GM & Executive Chef in the implementation of change.
Responsible for the 80/20 Evening Hotel operation (F&B/Rooms).
Involved in all guest issues taken place in the hotel operations during the PM’s shifts.
Direct and consistent communication with GM, DOR and all departments regarding evening operations.

Working Relationships:
Reports directly to the General Manager
Must maintain an excellent working relationship with other departments, employees, owners, and guests.

Minimum Performance Requirements:
Specific requirements will be determined by the Hotel General Manager. Strong time management skills are required. Must be well-organized and excellent attention to detail. Must have ability to adjust to changes, demonstrate flexibility and problem solving skills. Must be able to work evenings, weekends and holidays.

  • NOTE*: All duties and requirements stated are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to perform other job related duties as assigned.
2 year(s): Education/Experience: High School diploma or equivalent. A minimum of two years of food and beverage and/ or hospitality related work experience required. Special consideration will be given to those who exhibit exemplary performance. Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service and/or other certification as required by franchise.