Education and Experience 

• High school diploma or GED; 4 years experience in the food and beverage, culinary, 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; 2 years experience in the food and beverage, culinary, or related professional area.   

CORE WORK ACTIVITIES 

Developing and Maintaining Budgets 

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.   

• Maintains a positive cost management index for kitchen and restaurant operations.   

• Utilizes budgets to understand financial objectives.   

Leading Food and Beverage Team 

• Manages the Food and Beverage departments (not catering sales).  

• Supervises  and manages employees.

• Manages all day-to-day operations.

• Understands  employee positions well enough to perform duties in employees' absence.   

• Utilizes interpersonal and communication skills to lead, influence, and  encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.   

• Oversees all culinary, restaurant, and beverage.   

• Creates and nurtures a property environment that emphasizes motivation,  empowerment, teamwork, continuous improvement and a passion for providing service.  

• Provides excellent customer service to all employees.   

• Responds quickly and proactively to employee's concerns.   

• Provides a learning atmosphere with a focus on continuous improvement.   

• Provides proactive coaching and counseling to team members.   

• Encourages and builds mutual trust, respect, and cooperation among team members.   

• Ensures and maintains the productivity level of employees.   

• Develops specific goals and plans to prioritize, organize, and accomplish your work.   

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.   

• Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.  

Ensuring Exceptional Customer Service 

• Provides excellent customer service.  

• Responds quickly and proactively to guest's concerns.   

• Understands the brand''s service culture.   

• Ensures that all employees, team leaders and managers understand the brand's service culture.   

• Sets service expectations for all guests internally and externally.   

• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.   

• Ensures all banquet functions are up to standard and exceed guest's expectations.   

• Provides services that are above and beyond for customer satisfaction and retention.   

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.   

• Serves as a role model to demonstrate appropriate behaviors.   

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.   

Managing and Conducting Human Resource Activities 

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.   

• Conducts performance reviews in a timely manner.   

• Promotes both Guarantee of Fair Treatment and Open Door policies.   

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.   

• Identifies the educational needs of others, develops formal educational or  training programs or classes, and teaches or instructs others.   

• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. 

Additional Responsibilities 

• Complies with all corporate accounting procedures.   

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.   

• Analyzes information and evaluates results to choose the best solution and solve problems.   

• Ensures effective departmental communication and information systems through logs, department meetings and property meetings.