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Position Summary:
To manage and supervise all aspects of the food and beverage operation of the hotel which includes complimentary services and banquets to ensure success in the areas of finances, cost control, guest satisfaction and employee satisfaction are achieved.
Essential Functions:
Supervise and manage the daily operations of the food and beverage department.
Ensure that the level of quality and presentation are being met according to standards on a daily basis.
Personally respond to all guests’ comments and complaints to ensure they are being handled in a timely manner.
Train staff for job competency and ensure they are aware of hotel policies and procedures including service standards for the hotel and guest brand standards in regards to service and cleanliness.
Monitor department to ensure all brand requirements are being met on a daily basis in both the kitchen area and front of the house.
Review standards to ensure department is operating within brand and hotel requirements.
Deal with staff inquires and issues in a timely and professional manner.
Responsible for training, supervising, and monitoring food sanitation and safety procedures in the kitchen and dining area.
Responsible for working with the sales department and housekeeping department to ensure banquets are handled according to BEO requirements and to the guest’s satisfaction.
Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards and guest’s expectations.
Responsible for training, management, development, and evaluation of all food and beverage employees.
Ensure compliance with all hotel and brand policies and procedures, as well as, local, state, and federal laws and regulations.
Education and Experience:
Previous food & beverage experience.
Previous supervisor experience.
Certificate in Food Sanitation a plus.
Skills and Abilities:
Clear verbal and written communication skills
Certified food handler
Must be able to work in a fast pace and high volume environment
Ability to motivate and train employees in guest services.
Additional Responsibilities:
Adhere to all work rules, policies and procedures established by the hotel, including but not limited to those contained in the employee handbook.
The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.