- At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
- Must be proficient in Windows, company-approved spreadsheets, and word processing.
- Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Physical requirements:
- Long hours are sometimes required.
- Must be able to convey information and ideas.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
- Must be able to multitask
- Must routinely meet deadlines.
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the need.
- Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data, and basic arithmetic.
- Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
- Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
- Always comply with Management standards and regulations to encourage safe and efficient hotel operations.
- Always maintain a warm and friendly demeanor.
- Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
- Supervise all F&B personnel.
- Respond to guest complaints promptly.
- Prepare the F&B budget and monitor department performance concerning the same.
- Perform any necessary follow-up, including forecasting.
- Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
- Work with other Executive Committee members and keep them informed of F&B issues.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in the F&B department.
- Prepare and submit required reports promptly.
- Organize and conduct department meetings regularly.
- Monitor quality of service and product.
- Cooperate in menu planning and preparation.
- Ensure timely purchase of F&B items, within budget allocation.
- Ensure compliance with all local liquor laws, and health and sanitation, regulations.
- Ensure departmental compliance with SOP's.
- Ensure the training of department heads on SOPs, report preparation, and technical job tasks.
- Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
- Conduct and/or attend all required meetings, including pre-and post-convention meetings. Participate in the required M.O.D. program as scheduled.
- Attend meetings/training as required by management.
- Perform other duties as requested by management.
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Food and Beverage Director - Indianapolis, United States - Wyndham Indianapolis West
Description
Job Description
Job DescriptionJob Summary: The Director of Food & Beverage is responsible for coordinating, supervising, and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Qualifications
Education & Experience:
Mental requirements:
Essential:
Marginal:
].