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Directs hotel food and beverage operations, maintaining quality, guest service, profitability, inventory controls, financial procedures, and regulatory compliance. Develops operational and financial plans, prepares budgets, supports sales and marketing initiatives, manages guest concerns, and contributes to overall hotel performance. The role also leads employee development and service improvement while coordinating with guests, employees, union representatives, and government officials.
HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE
- Maintain standards of food and beverage quality and guest service quality.
- Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget.
- Contribute to the profitability and guest satisfaction perception of other hotel departments.
- Assist in preparing local and national sales/marketing programs for food and beverage.
- Develop short term and long term financial and operational plans for the food and beverage department which support the overall objectives of the hotel.
- Maintain inventory control procedures.
- Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image.
- Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws and regulations.
- Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions.
- Receive departmental related guest concerns and ensures corrective action is taken.
- Other dutes as assigned.
KEY STRENGTHS FOR SUCCESS
- Ability to read & interpret business records & statistical reports; interpret financial information & prepare budgets.
- Ability to analyze and interpret policies and understand government regulations regarding business operations.
- Make business decisions based on production reports, facts, and personal experience.
- Interact with the general public, customers, employees, union and government officials with tact and courtesy.
ACADEMIC BACKGROUND
- Bachelor’s Degree in Hotel Management or Business.
- 2 years supervisory experience in food and beverage operations as a Department Manager.
- 2 years line level operations experience, and two years of Hotel or resort experience in a F&B department head role; OR, an equivalent combination of education and experience.
Benefits
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Medical, dental, and vision (HSA available)
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Company-paid disability & life insurance
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Employee Assistance Program
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Supplemental benefits
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401(k) with match
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Employee discounts
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Paid vacation & sick time
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