We are a full service 204 rooms hotel with a restaurant and lounge and a 15,000 sq.ft. of meeting space and we are looking for an aggressive high energy Food & Beverage leader to join our team.

• Oversees all operational and personnel activities of The Restaurant, Lounge ,Room Service as well as Banquets, Meetings and Special Events. Coordinates and supervises the work of all team members.
• Completes, maintains, and oversees all expenditures, labor costs, and budgets for all assigned food & beverage outlets to ensure financial success.
• Works closely with the Sales and Catering and the culinary team to assist with menu revisions and updates as needed.
• Develops, implements, and monitors training programs to ensure consistency and promote outstanding guest service.
• Plans special events and activities for the Restaurant and Bar to increase revenues, remain competitive, and grow the business.
• Facilitates daily line-up with all team members to share information and increase communication.
• Conducts tastings and up-selling meetings with team members.
• Assists with marketing efforts for the Restaurant and Bar to increase exposure and grow the business.
• Responsible for scheduling, hiring, training, developing and discipline of all food and beverage FOH staff. Operate facilities at proper staffing levels for all seasons.
• Responsible for timely payroll exceptions, approvals, and labor distribution reports.
• Ensure that operation fully supports initiatives with corporate strategic partners by giving outstanding representation to their product.

Financial Responsibility: develop, implement, and manage controls for labor, cost of sales, and operational expenses to attain budgeted figures or below while maintaining quality standards. Participate in forecasting and budgeting. Review, analyze, and explain profit & loss statements. Perform nightly closing and payroll, in a timely & accurate manner.

Human Resource Responsibility: hire, train, develop, appraise, and discipline staff following company procedures. Post any jobs using requisitions. Hold monthly staff meetings and training for the proper techniques and etiquette. Monitor staff performance through coaching, counseling, and progressive discipline. Define performance standards.

Product Management: effectively inventory, purchase, and manage all necessary resources to maintain and/or improve quality standards. Hold staff accountable to standards including TIPS alcohol procedures. Complete knowledge of F&B operations including bar service. 

Leadership Responsibility: lead by example. Participative management style with hands-on work ethic. Form cohesive team encompassing all staff members. Daily supervision of all staff members. Verbally communicate, in a calm, positive demeanor, during the course of all functions with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest.

• Minimum of 5 years of Restaurant, Bar and Banquet management. Culinary certification highly desirable. Mixology certificate a plus
• Candidate must be outgoing with high energy and show proof of prior success with Restaurant and Bar ideas and or marketing success.
• Ability to work independently in a fast paced environment.
• Conduct daily, weekly and monthly financial analysis to ensure proper financial stewardship of the business.
• Experienced and comfortable with computers, purchasing software, Microsoft Office
• Social Media Sales Savvy, Facebook, Twitter, Instagram etc., a must
• Must have high comfort level Operating systems and property management systems – Aloha experience desirable
• Licenses or Certificates: Ability to obtain food handler certification; TIPS certification required within 30 days of employment, ServSafe within 3 months
• Financial analysis and budget preparation experience
• Must have knowledge of Food and Beverage preparation techniques, local health department rules and regulations as well as liquor laws and regulations
• Ability to multitask, work and have a high level of attention to detail
• Ability to work independently and to partner with others to promote an environment of teamwork
• Provide input as necessary and assist in proper menu design, content, and pricing for each food and beverage outlet and catering department.