JOB DUTIES AND RESPONSIBILITIES - Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
- Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
- Increases level of guest satisfaction by delivery of an outstanding product and service
- Understands and executes all brand directives for strategic partners
- Complies with brand dictated menus and programs
- Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
- Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
- Provides direct oversight of the property wide Banquet and Catering options
- Partners with the Sales Department to review all F+B minimums and selling guidelines.
- Collaborates with Director of Sales on sales and marketing strategies
- Accountable for all Brand Standards related to Food and Beverage
- Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
- Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.
- Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
- Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement
- Ongoing maintenance of the physical asset through capital planning as required in the budget process
- Follows all Health and Safety regulations
- Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve
EDUCATION AND EXPERIENCE - Minimum of High School education, post-high school education preferred
- Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred
- Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
- Food Handler and Alcohol Awareness Certifications (if applicable)
KNOWLEDGE, SKILLS AND ABILITIES - Knowledge of alcohol serving practices and standards
- Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations
- Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
- Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher
- Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.
JOB DUTIES AND RESPONSIBILITIES - Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
- Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
- Increases level of guest satisfaction by delivery of an outstanding product and service
- Understands and executes all brand directives for strategic partners
- Complies with brand dictated menus and programs
- Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
- Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
- Provides direct oversight of the property wide Banquet and Catering options
- Partners with the Sales Department to review all F+B minimums and selling guidelines.
- Collaborates with Director of Sales on sales and marketing strategies
- Accountable for all Brand Standards related to Food and Beverage
- Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
- Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.
- Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
- Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement
- Ongoing maintenance of the physical asset through capital planning as required in the budget process
- Follows all Health and Safety regulations
- Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve
- Other duties as assigned
EDUCATION AND EXPERIENCE - Minimum of High School education, post-high school education preferred
- Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred
- Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
- Food Handler and Alcohol Awareness Certifications (if applicable)
KNOWLEDGE, SKILLS AND ABILITIES - Knowledge of alcohol serving practices and standards
- Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations
- Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
- Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher
- Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
- Leadership and supervisory practices and skills; effective verbal and written communication skills
- Team player
- Ability to exceed expectations of guests
- Problem solving, decision-making and conflict-resolution skills
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
