Before you apply! Previous Hotels Experience is required.
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily operation needs of the hotel. Coordinate daily Front of the House and Back of the House restaurant operations. Regularly review product quality and research new vendors. Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils and cleaning products. Ensure compliance with sanitation and safety regulations. Train new and current employees on proper customer service practices. Clearly describe, assign and delegate responsibility and authority for the operation of the various Food and Beverage sub-departments (i.e., room service, restaurants, banquets, kitchens, stewards, etc.). Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage and labor costs among all sub-departments. Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. Manage time and attendance and payroll records and processes.
Reports to: General Manager/Regional Team
Wage Range: Independent contractor weekly fee based on experience and complexity of each assignment. No benefits
Experience, Skills & Knowledge