Job Description

OVERVIEW/BASIC FUNCTION:

Responsible for overall operation of Food and Beverage Division while maintaining quality standards and maximizing profitability.

RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Oversee all food and beverage outlets, kitchen and stewarding.
• Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs.
• Prepare, implement and maintain division standards and control objectives.
• Participate in establishment of a marketing and public relations plan for F&B.
• Monitor productivity guidelines for all F&B departments. 6. Maximize profits within F&B.
• Establish and implement annual objectives for F&B department.
• Prepare and maintain operating budget. Attend budget meetings on a regular basis.
• Select and supervise F&B department heads.
• Ensure that required operating licenses and permits are displayed as required by law.
• Serve as member of Executive Team.
• Work closely with all Executive Team members in supporting and achieving the hotel’s goals and objectives.
• Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action.
• Act as Manager on Duty.
• Participate in quality control activities.
• Work closely with General Manager and Assistant General Manager in supporting and achieving the hotel’s goals and objectives.
• Implement and maintain spirit of hotel’s mission.
• Ensure the F&B department operates based on the departmental mission statement.
• Interact in courteous and professional manner with all guests, staff and community members.
• Respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties.
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.
• Attend divisional and general meetings.
• Supervise, direct, coordinate, influence and persuade staff in order to maintain service standards of hotel.
• Interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Maintain clean and safe work area.
• All other duties as required.

QUALIFICATIONS:

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  Experience: Minimum five years’ experience in a similar capacity for a luxury or ultra-luxury property.

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  Education: College degree or equivalent work experience.

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  General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

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  Technical Skills: Prior heavy exposure to banquets, room service and dining room operations; thorough knowledge of first class food and beverage operations; thorough knowledge of imported and domestic wines; thorough knowledge of budgeting; ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards; ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team; ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends; ability to add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times; ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings.

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