Qualifications
Previous Food & Beverage experience in a senior leadership role required
Restaurant experience required
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
Proven record to coordinate multiple departments
Exceptional interpersonal and guest relation skills
Proven team-builder with outstanding coaching skills
Clearly demonstrated ability to be innovative, creative and able to think outside the box
Previous experience working in a union environment
Computer literate in Microsoft Window applications required
University / College degree in a related discipline required
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Must be legally eligible to work in the United States
Responsibilities
Manages and directs Food and Beverage Management team, provides support and direction to the F&B Operations in helping drive revenues
Responsible for ensuring a consistent, high quality food product and service for all events and outlets
Works with the Food and Beverage management team and colleagues to continually improve guest and employee satisfaction while maintaining the operating budget
Ensure the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits
Works with Food & Beverage managers and colleagues to execute the F&B strategy and focus on meeting or exceeding departmental and hotel goals
Ensures staff executes to this level to help build customer loyalty
Participates in the hiring, development and retention of a diverse workforce to deliver excellent products and services
Sustains a work environment that focuses on fair and equitable treatment and colleague satisfaction to enable business success
Implement and manage all company programs to ensure compliance with the SOP’s and LSOP’s; to include safety and sanitary regulation, all federal, state (OSHA, ASI and Health Department) and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest
Supports procedures for food & beverage portion and waste controls
Orders uniforms and supplies in accordance to budget and ensures all are properly inventoried and maintained
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Interacts with guests / customers, community, Company representatives, vendors and local education systems as needed
Receives departmental guest complaints and ensures corrective action is taken
Trains internal guests in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolving conflict through fair treatment policy
Works with 3rd party representatives and creates and maintains positive relations
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