ESSENTIAL FUNCTIONS

• Interview, select, train, supervise, counsel and discipline Food and Beverage staff for the efficient operation of Food and Beverage outlets
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes
• Schedule and direct staff in their work assignments
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
• Maintain profitability of Food and Beverage outlets to support overall hotel operation
• Control payroll and equipment costs
• Develop and implement cost saving and profit enhancing measures
• Analyze forecast and revenue reports to review trends in Food and Beverage outlets
• Interact with guests to personalize their visit and to assess their overall satisfaction

Requirements

• At least two to three years in a Food and Beverage managerial role required; at least one year in a luxury setting highly preferred
• The ability to hire, train, motivate, discipline, direct and supervise Food & Beverage employees
• The ability to develop and maintain all training programs on a continual basis to ensure a high degree of professionalism with the staff
• Strong communication skills, both written and spoken
• Strong working knowledge of alcoholic beverages
• Knowledge of cost controls such as labor, productivity, food cost, beverage cost, and other expenses
• Basic computer skills, including Microsoft Excel