DEPARTMENT: Food & Beverage REPORTS TO: General Manager
POSITION PURPOSE
Assist the General Manager in administering and managing the Food and Beverage operation, maintaining established costs and quality standards. Responsible for the Food and Beverage operation of the entire Hotel and ensure Food & Beverage Services will reflect resort elements as per branding of the hotel. Participate in total hotel management as a member of the hotel Executive Management.
ESSENTIAL FUNCTIONS AVERAGE % OF TIME
20% Plan, organize, staff, direct and control the Food and Beverage and operate the hotel’s policies and procedures. Develop maximum profits through cost and labor control; maintain the highest standard of services to the guests, including maintenance and cleanliness, creativities service and product for the guests and associated facilities; maintain the highest standards of security for hotel patrons and employees and maintain the highest standards of quality and service in the Food & Beverage Department.
20% Direct and coordinate the Food and Beverage Department. Carry out all policies and prepare reports established by the hotel and the General Manager; conduct employee performance evaluations as prescribed and ensure that all employees are trained for their positions to maximize service, production and efficiency; control staffing, maximize profits, control costs and ensure the security of the operation. Clearly describe, assign, and delegate responsibility and authority for the operation of the various sub-departments under his/her supervision; conduct appropriate meetings and coordinate with the other department heads to ensure that proper communication leads to guest satisfaction and maximum profit and productivity.
15% Direct and coordinate the Food and Beverage operations in conjunction with the General Manager to meet the daily needs of the hotel, including, but not limited to, staffing, forecasting, controlling, and supervision.
15% Direct and coordinate with all Food & Beverage supervisors to ensure that Food and Beverage procedures are established to maximize production, regulate Food and Beverage supplies and to ensure the highest quality. Certify that procedures and controls are implemented for the F&B operation.
15% Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing. Ensure the cleanliness of all food and beverage facilities including the restaurant, lounges, banquet rooms, storage rooms and kitchen.
10% Direct and coordinate with the General Manager to ensure the property is maintained and that all mechanical equipment is in good working order; ensure the implementation of a preventative maintenance system, work-order system, and energy conservation program.
5% Oversee departmental matters as they relate to federal and regional employment and civil rights laws.
OTHER
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with the hotel’s rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Participate in the development of short and long term financial and operational goals of the hotel.
Ensure that guest satisfaction is consistently obtained and maintained.
Job Requirement
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Requires good communication skills, both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Advanced knowledge of the principles and practices within the Food & Beverage disciplines, including experiential knowledge for management of people and complex problems.
Helps kitchen and steward outlet in organizing a checklist system on inspection periodically.
Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.
Ability to make decisions with only general policies and procedures available for guidance.
Ability to apply supervisory/management skills.
Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals, employees and/or hotel guests.
Thorough knowledge of federal and regional laws governing employment issues and civil rights, occupational safety and health, wage and hour issues, and labor relations.
PHYSICAL DEMANDS
Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
QUALIFICATION STANDARDS Education: Bachelor’s Degree or equivalent education/experience required. Experience: Eight years of employment in a related position. Grooming: Must maintain a neat, clean and well-groomed appearance at all times a role model and exemplary.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.