It's fun to work in a company where people truly BELIEVE in what they're doing!
Job Description:
JOB SUMMARY:
Directs food and beverage service activities of the hotel while collaboration with other managers in promoting the sale of food and beverage products.
Come Work Here!
Compensation& Benefits:
$115,000-$150,000
Benefits:
$115,000-$150,000, with potential for adjustment based on factors such as an applicant’s skills, experience and/or education.
Health Insurance (Dental, Medical, Prescription, Vision)
Paid Holidays, Sick, Vacation and Medical Leave
Retirement Plan (401K)
Recognition and Award Programs
Employee Assistance Program
Discounted Hotel Rates
And many opportunities for growth through our training and development programs!
*please note that benefits may vary depending on position or property
FUNCTIONS & RESPONSIBILITIES:
- Responsible for interviewing, selection, training, and development of the professional and technical skills of hosts and managers. Ensures the company's policies and applicable laws are adhered to. Ensure that all required forms and reports are produced and completed as prescribed by management. Responsible for the monitoring of labor and F&B costs, researching any/all discrepancies and reviewing with the General Manager.
- Directs the work of outlet managers. Responsible for the daily operation of all F&B Outlets and the direction of all its hosts. Ensures complaints are addressed and problems are resolved.
- Direct and lead the development of new programs and sales promotions with Outlet Managers and Banquet Sales Managers; directs month-end inventories with all parties concerned, researching any/all discrepancies and reviewing with the hotel manager.
- Work closely with the Executive Chef in developing innovative menu selections for themed banquets, cocktail reception, buffets, etc., in accordance with the clients' budgetary considerations and expectations. Oversee the host cafeteria ensuring quality and quantity of selections of significant changes in availability in product. Directs the Executive Chef to work closely with the culinary team to ensure the preparation and presentation of the food product in accordance with productivity standards, cost controls, and forecasting.
- Interact with hotel guests and the local community to promote the F&B divisions' products. Actively listen to the guest and hosts comments, analyze their feedback, make judgements, and take necessary action to implement suggestions of improvements.
- Ensure that product storage, requisition procedures, policies, and guidelines are conformed to. Review with Executive Chef, the local policies, and procedures to ensure adherence to all health code requirements. Audit food storeroom areas to verify proper storage policies and procedures are being adhered to. Ensures the enforcement of safety procedures and sanitation standards throughout inspection of the culinary operations (front and back of the house), storerooms, and pantry with the assistance of Ganir (contractor) to meet public health codes and Outrigger standards.
