Detalle de la Oferta

Descripción de la Oferta

JOB SUMMARY

Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

CANDIDATE PROFILE

Education and Experience

- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge

- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

- Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.

- Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

- Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

- Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

- Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

- Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

- Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

- Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.

- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

- Order and purchase equipment and supplies.

- Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.

Developing and Maintaining Budgets

- Manages department's controllable expenses to achieve or exceed budgeted goals.

- Understands the impact of department's operation on the overall property financial goals.

Leading Food and Beverage Team

- Establishes challenging, realistic and obtainable goals to guide operation and performance.

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates