JOB SUMMARY POSITION PURPOSE

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 3 years’ experience in the event management, food and beverage, sales and marketing, or related professional area.

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the event management, food and beverage, sales and marketing, or related professional area.

CORE WORK ACTIVITIES

Managing Food and Beverage Operations

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.

• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• 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
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect information and resolve conflicts.
• Ability to access and accurately input information using a moderately complex computer system.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.

• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub- departments.
• Manage and collaborate with corporate resources in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
• Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.

• Participate in formulating and administrating company policies and developing long range goals and objectives in the Food & Beverage area.
• Direct and coordinate activities of area for which responsibility is delegated, for further attainment of goals and objectives.
• Review analysis of Food & Beverage activities, costs and operations, and forecast data to determine area progress toward stated goals.

Other:

• Ensures coordination and execution throughout the event.
• Attends pre-conference meetings to ensure specifications of the group event are well executed.
• Ensures function space and corresponding heart of the house areas are cleaned and maintained.
• Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.

Leading Food and Beverage Outlet Teams

• Attends and participates in all pertinent meetings.
• Leads shifts and actively participates in the servicing of events.

• Leads discussions to review scheduled events and proactively avoid service challenges and failures.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing Profitability

• Assists team in developing lasting relationships with groups to retain business and increase growth.
• Manages department controllable expenses to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

• Anticipates guests' needs and responds promptly.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Strives to improve service performance.

Conducting Human Resources Activities

• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
• Observes service behaviors of employees and provides feedback to individuals and/or managers.
• Interviews and hires employees with the appropriate skills to meet the business needs of the operation.
• Ensures property policies are administered fairly and consistently.
• Monitors and manages the payroll function.