Department: Food & Beverage
Company: Dimension Development
Reports To: General Manager
Supervises: Executive Chef, F & B Outlet Manager, Lounge Manager, Banquet Manager, Event Technology/AV
Manager
Job Purpose: To manage the food and beverage departments of the hotel to include food preparation, food service and beverage service so as to maintain established operational standards and maximize profits of the hotel.
Job Responsibilities:
1. Maintain standards of food and beverage quality and guest service quality.
2. Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage
department and participate in the preparation of the annual hotel budget.
3. Contribute to the profitability and guest satisfaction perception of other hotel departments.
4. Assist in preparing local and national sales/marketing programs for food and beverage.
5. Develop short term and long term financial and operational plans for the food and beverage department which
support the overall objectives of the hotel.
6. Maintain inventory control procedures.
7. Increase level of guest satisfaction by delivery of an improved product through employee development, job
engineering and quality image.
8. Manage in compliance with established company policies and procedures and in compliance with local, state
and federal laws and regulations.
9. Maintain procedures for security of monies and maintains procedures for credit control and handling of financial
transactions.
10. Receive departmental related guest concerns and ensures corrective action is taken.
11. Other duties as assigned.
Job Skills:
1. Ability to read & interpret business records & statistical reports; interpret financial information & prepare
budgets.
2. Ability to analyze and interpret policies and understand government regulations regarding business operations.
3. Make business decisions based on production reports, facts, and personal experience.
4. Interact with the general public, customers, employees, union and government officials with tact and courtesy.
Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities.
Education: Bachelor's Degree in Hotel Management or Business
Experience: 2 years supervisory experience in food and beverage operations as a Department Manager. 2 years
line level operations experience, and two years of direct sales or retail trade experience; OR, an
equivalent combination of education and experience.
Licenses/Certification: Must have TIPS certification and Food Safety Certification.
Management Activities: Check all that apply
X Interview, select and train associates
X Set and adjust associates' rates of pay and hours of work
X Direct the work of associates
X Appraise associates' productivity and efficiency for purpose of recommending promotions or other changes in
status
X Handle associate complaints
X Discipline associates
X Plan the work
X Determine the techniques to be used
X Apportion the work among associates
X Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked
& sold
X Control the flow and distribution of materials or merchandise and supplies
X Provide for the safety and security of the employees or the property
X Plan and control the budget
X Monitor or implement legal compliance measures
X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time
associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates).
Physical Requirements: Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Working Conditions: Continually works in normal office conditions and in close proximity to others.
While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.