Position Summary:To effectively manage the day to day operations and long range planning of all F&B outlets including the Banquet and Catering Departments and to ensure guest satisfaction.
Salary Range $95,000 - $105,000
Essential Functions:- Develops menus and wine lists, both content and pricing with the assistance of the Executive Chef.
- Aware of daily and weekly specials and the availability of products.
- Monitors food cost results and discusses with Executive Chef.
- Personally monitor all guest complaints and ensure guest satisfaction.
- Generate business by holding promotions within food outlets.
- Hold weekly meetings with F&B team.
- Regularly check all areas for maintenance requests.
- Hire and supervise all F&B employees.
- Conduct all performance appraisals for F&B staff.
- Purchase and input food inventory into system.
- Develop service standards.
- Develop new concepts to increase profitability.
- Schedule staff to accommodate hotel needs.
- Oversee all phases of outlet operations.
- Responsible for training and/or overseeing the training of F&B Managers and Supervisors to include but not limited to leadership training, F&B specific training and customer service training.
- Train and/or oversee service, food, Hazcom and bloodborne pathogen and life safety training for the F&B staff.
- Adhere to all work rules, procedures and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
Education and Experience:- Previous Managerial Food and Beverage experience.
- Restaurant pre-opening experience is a plus.
- Upscale and lifestyle hotel experience is preferred.
- Local market experience is required.
Skills and Abilities:- Must be able to work in a fast paced environment.
- Ability to work evenings and weekends and business dictates.
- Good communication skills.
- Be a certified food service handler.
