$80K — $100K *
Guest & Personal Service
Knowledge of principles and processes for providing guest and personal services. This includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
Management of Financial Resources
Determining how resources will be spent to get the work done, and accounting for these expenditures.
Administration & Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Applied Business Knowledge
Understanding of market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
Management of Material Resources
Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Develops & Maintains Division Goals
I. Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
II. Reviews financial reports and statements to determine how Food and Beverage is performing against budget/forecast.
III. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with property business strategy.
IV. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
V. Establishes challenging, realistic and obtainable goals to guide operation and performance.
VI. Strives to improve service performance.
Develops & Maintains Operation
I. Develops and manages Food and Beverage budget/forecast.
II. Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
III. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related team members.
IV. Focuses on maintaining profit margins without compromising guest or team member satisfaction.
V. Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
VI. Order and purchase equipment and supplies.
Valid through: 12/16/2020