Description

POSITION PURPOSE

Direct food preparation, production, and control for all food outlets and banquet facilities at the hotel.

ESSENTIAL FUNCTIONS

AVERAGE %

OF TIME

30%                            Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.

20%                            Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

15%                            Provide support of a specialist nature to the Executive Committee, particularly to the Director, Food & Beverage.  Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

15%                            Responsible for the selection, training, and development of the personnel within the department.  Able to exercise hire and fire discretion within LM Services, Inc. policies. Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws.

10%                            Control the elements that determine profit and loss.  Responsible for all major operating expenses.  Set margins and manage the business against projections.  Make decisions that relate to profit and loss.  Responsible for the financial management of the operation.

10%                            Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan, and schedule work and performance indicators that are typically productivity and efficiency measures.

Qualifications

Regular attendance, in conformance with established standards, 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 LM Services, Inc. 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 the 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:

• Consult with the Director, Catering/Convention Services, and Outlet Manager on a weekly basis as well as with other departments as necessary.

• Participate in long-range planning.

• Participate, support, and provide recommendations for ongoing hotel programs with a focus on continuous improvement in networking.

Salary : $67,500