Job Description

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department:
Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives.
Responsible for responding and handling all guest related issues pertaining to the department.
Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
Manages all aspects of employee performance to ensure productivity and a quality work environment.
Maintains and is responsible for Food and Beverage Department’s annual budget.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.

Responsibilities

Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards.

Qualifications

Minimum of five years’ experience in a similar position.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred.
Safe food handling certification.
Familiarity with Sales and Marketing tools, as well as food and beverage cost controls.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
Bilingual English/Spanish a plus.