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SalaryDescription
Purpose of Position: Responsible for managing the Food & Beverage operation as a successful operating center ensuring maximum guest satisfaction and financial viability, all within accordance with Company established standards. This is executed through planning, organizing, training and controlling of the hotel's F&B operations, resources and finances.
Responsibilities:
- Providing the highest quality in food, beverage, and service in all Food and Beverage outlets.
- Maintaining existing programs, and developing new programs ensuring the highest possible quality of food and service.
- Directing and coordinating the activities of all assigned personnel and departmental responsibilities.
- Maximizing sales potential through aggressive marketing of each hotel Food and Beverage outlet.
- Achieving budgeted sales and maximum profitability.
- Maintaining a high quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation.
- Securing all Food and Beverage property and inventories.
- Maintaining knowledge of local competition and current industry trends.
- Maintaining an appropriate level of community and public affairs involvement.
- Maintaining a high level of professional appearance, demeanor, ethics, and image of self and subordinates.
- Assessing and reviewing the job performance of subordinates and maintaining records of assigned associates according to policy.
- Conducting regular departmental meetings efficiently and in a timely manner.
- Hiring, inducting, orientation, and training assigned personnel to meet departmental responsibilities.
- Interfacing department and self with other departments of the hotel ensuring a harmonious working relationship
- Creating internal training and development programs which foster promotion within the company and assuming the role of training advisor when appropriate.
- Maintaining warm, hospitable guest relations in all guest contact, and positive associate relations in a supportive environment. Increasing guest satisfaction ratings, and lowering guest complaints by ensuring prompt, courteous, and proper service, and surveying guest comment cards to correct situations immediately.
- Achieving and/or exceeding budgeted sales, operating within budgeted guidelines by maintaining effective controls, and developing and forecasting accurate and aggressive long and short range financial objectives.
- Establish and maintain effective associate relations.
Requirements:
- Strong knowledge of Food & Beverage operations and preparation techniques.
- Knowledge of Beverage operations and understanding wine varieties, labels and vintages.
- Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
- Ability to work entire shift standing and moving about in banquet, restaurants and kitchen areas.
- Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
- High school diploma required. College degree in Hotel Restaurant Management or Culinary School is preferred.
- Position requires 3-5 years previous Food & Beverage management experience.
- Additional language ability preferred.
- Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, and POS systems.
