We currently have an opening for a Kitchen/F&B Manager at our Hilton Garden Inn. Starting salary approximately $30,000.
The Food and Beverage Manager responsibilities include but are not limited to, the management for the entire food and beverage operation of his / her assigned club(s), management of staff, budgeting, banquets, and others related activities of F&B including the pantry. Works closely with GM with planning to maximize internal and external sales and profitability while always maintaining outstanding product quality, service, staff and member/guest satisfaction.
Manages all F&B service outlets including bar, restaurant, catering, kitchen, pantry, while achieving targeted goals and objectives
Manages assigned club(s) food and beverage department staff directly and through subordinate managers including hiring, training, scheduling, evaluating and counseling.
Works some am/pm shift directly working as Head Chef.
Maintains control of staff uniforms and personal appearance.
Maintains existing and new programs ensuring the highest quality of food and service and focusing on member/guest satisfaction and retention
Ensures the highest standards of service and quality are met daily
Develops menus and specials and is able to prepare
Responsible for all food and beverage supply purchases
Responsible for all related costs including food, beverage, and labor
Develops and maintains marketing and promotional programs
Establishes and maintains effective inventory controls
Works with GM to effectively manage special events and banquets
Ensures all staff is properly trained to meet the needs of members and guests
Has programs in place to address all member and guest inquiries and suggestions
Communicates daily with staff on goals, events and policy changes
Assists in development of budgets
Operates within all State and Federal laws and regulations
Other Necessary Skills:
Able to cook & prepare food and presentations as per Hilton standards and hotel expectations
Understanding of management applications and techniques
Necessary food and beverage service etiquette and policies
Member / guest relationships
Knowledge of proper food preparation, storage and sanitation requirements
Solid understanding of applicable accounting methods, and budgeting
Understands applicable liquor laws, and knows the signs of intoxication
Knowledge of safety procedures and policies
Has the ability to project proper staffing levels
Understands the importance of proper inventory
Has the ability to make proper hiring decisions, conduct staff training and retain only the best employees
Proficient in POS applications
Can communicate effectively at all levels
Has above average math skills
Ability to stand and walk for long periods
Ability to perform moderate, physical work. Maybe required to lift up to 20 pounds
Ability to perform such activities as bending, kneeling.
Ability to work in a kitchen environment