A relaxed, easy feeling with a fun surf vibe awaits guests at Universal's Endless Summer Resort. Sunny, beach-themed rooms and two-bedroom suites make this a great spot for families of any size to base their Universal Orlando Resort vacation.
- Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
- Approves all policies and procedures developed by the respective managers for the operation of the Food and Beverage outlets
- Interviews, selects, trains, appraises, coaches, counsels and disciplines all Food and Beverage management personnel according to Loews standards
- Follows New Hire Training and on-going Star Service Competency in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains personnel as needed in order to ensure levels of performance
- Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
- Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
- Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected
- Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
- Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
- Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
- Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments
- Serves as active member of the Executive Committee and attends all meeting of same
- Conducts frequent inspection/analysis/critique of all hotel Food and Beverage outlets
- Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises
- Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions
- Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division
- Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel
- Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
- Other duties as assigned
General
- Promotes and applies teamwork skills at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, friendly, and helpful to guests, management and fellow employees
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with hotel standards, policies and rules
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
Qualifications
- Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
- Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
- Thorough knowledge of all aspects of Food and Beverage planning, production, presentation/service, control
- Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays