Manager, Food & Beverage
Starwood Hotels and Resorts Worldwide Inc - San Francisco, CA

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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. For more information, please visit www.starwoodhotels.com

EEO/AA/W/M/D/V
Pre-employment drug screening and background check are conditions of employment.

Location

The Palace Hotel is located in the heart of San Francisco. Built in 1875, it is the oldest and most beautiful historic luxury hotel in the city. Our outstanding staff is energized with the desire to provide an exceptional, friendly and upscale hotel experience. We offer over 552 luxuriously appointed guest rooms and suites and two exquisite restaurants. The world famous Garden Court and our Pied Piper Bar & Grill are popular among locals and tourists alike. In addition, the Palace Hotel is known to be the perfect venue for weddings and corporate events as we offer 55,000 square feet of banquet space. The Palace Hotel is within minutes from San Francisco's best shopping and entertainment. We look forward hearing from you.

Department

Food & Beverage

Job Description

POSITION PURPOSE
Develop, implement and maintain quality standards for banquet department and restaurants (Garden Court, Pied Piper Bar & Grill, Room Service), including supervision and direction of service staff. Ensure excellent customer service.

ESSENTIAL FUNCTIONS

  • In coordination with other managers: Interview, select, train, supervise, counsel and discipline banquet and restaurant staff for the efficient operation of the departments. 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 restaurants 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.

  • 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

  • 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.
  • 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.
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 or banquet management required.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

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.

Manager, Food & Beverage
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. For more information, please visit www.starwoodhotels.com

EEO/AA/W/M/D/V
Pre-employment drug screening and background check are conditions of employment.

Location

The Palace Hotel is located in the heart of San Francisco. Built in 1875, it is the oldest and most beautiful historic luxury hotel in the city. Our outstanding staff is energized with the desire to provide an exceptional, friendly and upscale hotel experience. We offer over 552 luxuriously appointed guest rooms and suites and two exquisite restaurants. The world famous Garden Court and our Pied Piper Bar & Grill are popular among locals and tourists alike. In addition, the Palace Hotel is known to be the perfect venue for weddings and corporate events as we offer 55,000 square feet of banquet space. The Palace Hotel is within minutes from San Francisco's best shopping and entertainment. We look forward hearing from you.

Department

Food & Beverage

Job Description

POSITION PURPOSE
Develop, implement and maintain quality standards for banquet department and restaurants (Garden Court, Pied Piper Bar & Grill, Room Service), including supervision and direction of service staff. Ensure excellent customer service.

ESSENTIAL FUNCTIONS

  • In coordination with other managers: Interview, select, train, supervise, counsel and discipline banquet and restaurant staff for the efficient operation of the departments. 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 restaurants 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.

  • 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

  • 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.
  • 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.
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 or banquet management required.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

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.

Starwood Hotels - 11 months ago - save job - - block
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About this company
347 reviews
Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...