Direct and organize the Food & Beverage operation within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Participate in total hotel management as a Department Head.
Oversee and direct the administration and planning of the Food and Beverage Department to meet the daily operations needs.
Clearly articulate, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments; including, but not limited to, room service, restaurants, banquets, etc.
Implement effective control of food, beverage and labor costs among all sub-departments.
Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of food quality, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the department's level of performance; including financial, guest satisfaction, and employee engagement of the restaurants and banquet departments. 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.
Oversee the development of operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, portion specifications, menu abstracts, food production control, job descriptions, etc.
Foster an environment that regularly evaluates performance and encourages improvement of personnel. Plan, administer and maintain a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
High school or equivalent education required. Bachelor’s Degree preferred.
5 years experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background preferred.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.