The Role...

At Soho House the Director of Food & Beverage is responsible for maintaining the local properties food and beverage (F&B) operation in conjunction with the General Manager. As the Director of Food & Beverage your primary responsibility is to uphold Soho House service standards and create an approachable yet elevated atmosphere for members, guests and staff within the Club, Roof, Events Space and/or Room Service (if applicable). In this role you will also oversee forecasting, business improvement plans and manage payroll/labor, budgets and revenue.

A successful Director of Food & Beverage is a proven leader who thrives in fast-paced and demanding work environments. Someone who is not afraid of rolling up their sleeves to get the job done, customer centric, keen eye for detail while also encompassing a strong business acumen and problem solver.

Main Duties

• Partner with General Manager to develop, enhance and create systems that encourage efficient and effective service standards that elevate members, guests and staff experience
• Implement and lead staff training to educate on product awareness to Soho House & Co.’s food program and drink initiatives through story-telling, demos, guest speakers, “Cook House & House Tonic” and “Club School.”
• Collaborate interdepartmentally to ensure all member and guest experiences are supported by various members of the team and are briefed on expectations to always execute top-notch service
• Partake in the recruiting process by identifying talent gaps working with People & Development/Recruitment to attract/acquire talent as well as provide interview evaluation following the interview
• Support new hire on-boarding and training to ensure the Food & Beverage (F&B) / Floor team is polished, elevated and approachable
• Adhere to local and state regulated Health & Safety guidelines as well as Soho house & Co. global standards by liaising with internal and external stake holders to promote a clean and safe work environment
• Develop innovative revenue channels that result in profit streams and support achieving/overachieving goals
• Partner with membership to gather members’ feedback and develop initiatives that address and highlight concerns

Required Skills/Qualifications

• Must have 5+ years’ experience in food & beverage operations with a proven track record of leading a professional, efficient, high quality, service-oriented operation in a fast paced and demanding environment
• Must have excellent interpersonal/relationship building skills
• Must have supervisory, coaching and staff development experience
• Must have a strong business aptitude
• A four-year Degree in Hospitality and/or Restaurant Management preferred, but not required