Hires, trains, supervises and schedules food and beverage staff in accordance with business needs, productivity and service standards.
Organizes and conducts pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes, check uniform standards and give pre-shift information such as information from the BEO binder.
Schedules and directs staff in their work assignments.
Ensures compliance with federal, state and local liquor laws.
Develops menus and food and beverage marketing strategies.
Implements new menus and promotions, such as holiday and special event promotions.
Utilizes computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits.
Maintains rapport with all departments and attends relevant meetings.
Observes food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained.
Taste tests food and beverage products for consistency.
Maintains profitability of the outlet to support overall hotel operations.
Responds to guest inquiries and coordinate special arrangements and requests in food and beverage outlets.
Evaluates cost effectiveness of all aspects of operation.
Controls payroll and equipment costs (minimizing loss and misuse).
Assists outlet managers in coordinating services from support departments, such as maintaining adequate stock of linen.
Regular attendance in conformance with hotel standards, is essential to the successful performance of this position.
Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, this position may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply hotel rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Keep BEO binder current and relay information to staff in pre-shift line-up.
Maintain cash bank
Maintains an open door policy and monitors employee relations.
Visit and observe competitive hotel and restaurant operations to keep abreast of marketing techniques and promotions.
Perform duties of restaurant manager when necessary to ensure proper management coverage is maintained***Relocation and temporary housing available.QualificationsPrevious food and beverage experience in a high volumne hotel environment required. Must have exceptional communication skills both written and verbal.Bi-linqual a plus.Compensation RangeThe compensation for this position is $60,000.00/Yr. - $65,000.00/Yr. based on qualifications and experience.
