Food and Beverage Manager
Starwood Hotels and Resorts Worldwide Inc - Vieques, PR

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Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

Location

W Retreat and Spa-Vieques Island lets fantasies run wild and helps guests to lose themselves in tropical indulgences— we charm our guests with style, sophistication and sensational sunsets.

Dive into the bioluminescent bay or discover lush mountains on horseback. SWEAT® it out, dip in WET® or unwind at the AWAY® Spa. Savor exquisite cuisine by Alain Ducasse or sip a cocktail at sunset. Serene sanctuary or vibrant adventure, R&R W-style.

Department

Who’s hungry?
Get your gastronomic kicks at Sorcé, where our chef blends flavors passed down through generations of Viequense and creates dishes with locally sourced and in-season ingredients. Go mad over Mediterranean at WET®, where it’s cool to hang by the pool as we bring you fresh salads, light sandwiches and sizzling sensations from the grill all day.

Who’s thirsty?
We’ve uncorked the wild Vieques island spirit so you can sip as you dip at WET®, dare to pair at Sorcé and libate as you curate conversations in the Living Room. From feisty vintage rums discovered across the Caribbean and the premium wines and champagnes dwelling in our cellar, quench as you get sun-drenched with colorful cocktails we’ve created to go with the tropical flow.

Who’s staying in?
Just because you’re getting too cozy in your room doesn’t mean you don’t get to indulge. Our 24-hour in-room dining service features our Sorcé menu, featuring small plates and customized in-room offerings. Just a buzz brings our epicurean offerings to your doorstep

Job Description

POSITION PURPOSE:
Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. Ensure excellent customer service.

Essential Functions:
Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.

Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met.

Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.

Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

Requirements

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

Must be able to speak, read, write and understand English and Spanish

Must be able to read and write to facilitate the communication process.

Requires good communication skills, both verbal and written.

Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.

Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.

Knowledge of hotel food and beverage operations.

Knowledge of food and alcoholic beverages.

Must possess basic computational ability.

Must possess basic computer skills.

Budgetary analysis capabilities required.

Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.

Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Must be able to lift up to 15 lbs. on a regular and continuing basis.

Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

Must be able to exert well-paced ability in limited space.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachelor’s Degree preferred.

Experience
Minimum of three years food and beverage service background and with at least one-year restaurant management required.

Food and Beverage Manager
Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

Location

W Retreat and Spa-Vieques Island lets fantasies run wild and helps guests to lose themselves in tropical indulgences— we charm our guests with style, sophistication and sensational sunsets.

Dive into the bioluminescent bay or discover lush mountains on horseback. SWEAT® it out, dip in WET® or unwind at the AWAY® Spa. Savor exquisite cuisine by Alain Ducasse or sip a cocktail at sunset. Serene sanctuary or vibrant adventure, R&R W-style.

Department

Who’s hungry?
Get your gastronomic kicks at Sorcé, where our chef blends flavors passed down through generations of Viequense and creates dishes with locally sourced and in-season ingredients. Go mad over Mediterranean at WET®, where it’s cool to hang by the pool as we bring you fresh salads, light sandwiches and sizzling sensations from the grill all day.

Who’s thirsty?
We’ve uncorked the wild Vieques island spirit so you can sip as you dip at WET®, dare to pair at Sorcé and libate as you curate conversations in the Living Room. From feisty vintage rums discovered across the Caribbean and the premium wines and champagnes dwelling in our cellar, quench as you get sun-drenched with colorful cocktails we’ve created to go with the tropical flow.

Who’s staying in?
Just because you’re getting too cozy in your room doesn’t mean you don’t get to indulge. Our 24-hour in-room dining service features our Sorcé menu, featuring small plates and customized in-room offerings. Just a buzz brings our epicurean offerings to your doorstep

Job Description

POSITION PURPOSE:
Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. Ensure excellent customer service.

Essential Functions:
Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.

Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met.

Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.

Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

Requirements

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

Must be able to speak, read, write and understand English and Spanish

Must be able to read and write to facilitate the communication process.

Requires good communication skills, both verbal and written.

Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.

Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.

Knowledge of hotel food and beverage operations.

Knowledge of food and alcoholic beverages.

Must possess basic computational ability.

Must possess basic computer skills.

Budgetary analysis capabilities required.

Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.

Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Must be able to lift up to 15 lbs. on a regular and continuing basis.

Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

Must be able to exert well-paced ability in limited space.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachelor’s Degree preferred.

Experience
Minimum of three years food and beverage service background and with at least one-year restaurant management required.

Starwood Hotels - 21 months ago - save job - block
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About this company
338 reviews
Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...