Oversee operation of the food and beverage outlets, which include three-meal period restaurant, grab & go caf and 24 hour In Room Dining and cover banquets shifts as scheduled. Primary liaison with the kitchen, service express, front desk and sales department. Tasked to ensure delivery of excellent guest experience, maximum profitability and budget performance.
What you will be doing
Lead subordinates accomplish goals and objectives of the operation.
Knowledge about food and beverage service equipment and production practices.
Ensures the proper preparation and service of food and beverages to the satisfaction of guest, Schulte Hospitality Group, health and safety standards.
Review employees' challenges referred from the supervisory staff and follows up as needed. Handle disciplinary problems and counsel employees according to hotel standards.
Creates and develops menu prices, beverage lists and prices, and is responsible for the selection of condiments, linens, uniforms and dcor used with the property's facility.
Establishes and maintains effective internal controls within the department.
Oversee the proper use of food and supplies to meet budgetary guidelines.
Handle banquet events, be a liaison to clients to ensure events run smoothly.
Oversee FB operations on the floor, inspect standards of service and take lead in absence of managers.
Education & Experience
Minimum of High School education, post-high school education preferred
Minimum of 2 year training in food and beverage operations in hotel hospitality
Bachelors Level and/or Culinary Degree preferred
Preferable PMS system knowledge such as Micros Symphony. CI/TY
Knowledge, Skills, and Abilities
Ability to provide legible communication and directions
Familiarity with food and beverage costs controls.
Ability to accurately compute mathematical calculations or employees of organization
Ability to communicate effectively verbally
Demonstrated ability to lead a team
Excellent attention to detail
Excellent time management skills
flexible schedule including weekends and evenings
Walking, climbing stairs and standing are required throughout most of the working day. Length of time of these tasks may vary from day to day and task to task. Standing may include 4-8 hours with only a few rest periods in any given day. Must be able to sit at a desk for 2-4 hours on occasion
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
Must be able to lift up to 15 lbs. on a regular and continuing basis
Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs
May be required to lift trays of food or food items weighing up to 30 lbs
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
Drive for Results
Developing direct reports
Schulte Hospitality Group is an Equal Opportunity Employer.
Schulte Hospitality Group