Job Description
Job Description
POSITION PURPOSE:
Reports to the Director of Food and Beverage
Assists in directing and organizing the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.
ESSENTIAL FUNCTIONS:
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Assist other managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
All laws and requirements pertaining to the food and beverage industry must be followed at all times on hotel property.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
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.
SUPPORTIVE FUNCTIONS:
In addition to 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 supervisor based upon the particular requirements of the hotel.
• Operate word processing program in computer.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Perform other related duties as assigned.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Considerable skill in complex mathematical calculations without error.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
• Ability to grasp, lift and/or carry or otherwise move packages and boxes up to 30 lbs.
• Ability to stand, walk and/or sit for long periods of time and continuously perform essential job functions.
• Ability to perform tasks requiring bending, stooping, kneeling and walking significant distances on property.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Ability to access and accurately input information using a moderately complex computer system.
• Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
QUALIFICATION STANDARDS
Experience:
Experience in restaurant, bar, stewarding, management required.
Licenses or certificates:
As mandated by applicable governmental authorities including a valid State Certified Food Safety Manager card.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance (specific standards available).