- Daily line ups and regular department meetings
- New server, host, and bartender training programs
- Ongoing development and training
- Daily evaluation of restaurant service performance
- Employee discussion and performance management including timely completion of performance evaluations
- Coordination of timely food production
- Provide direct oversight of property-wise banquet and catering operations
- Work closely with sales on booking groups- preliminary menus and diagrams to make sure group fits
- Review all F&B minimums and selling guidelines
- Work closely with catering to get events
- When groups are contracted with sales, work on groups (intro letter, BEO's, billing guest room blocks, group resumes)
- Partner with Executive Chef to provide "excellent quality and presentation" of all food to guests
- Partner with Executive Chef to have final approval of all banquet and catering menus and pricing
- Participates in evaluation of food product, front of house employee performance, and development of product consistent with our market position
- Further responsibilities include selection and pricing strategy of all liquors, wines, and supervision of their procurement
- Meet budget in all areas of cost control with consistent focus on cost of sales and payroll
- Responsible for identifying talent and providing the necessary training as positions open
- Daily cleanliness of all areas of the restaurant, event and pre-event spaces both internally and externally
- Coordination of kitchen cleanliness with Executive Chef
- Coordination of service area maintenance with floor management, employee and ay outside services
- Ongoing maintenance of the physical asset through capital planning as required in the budget process
- Manages all subordinate supervisors in the Restaurant
- Responsible for overall direction, coordination, and evaluation of the restaurant's employees
- Carries out supervisory responsibilities in accordance with CHRCO policies, procedures and applicable laws.
- Minimum 3 years as Restaurant GM, Director of Food and Beverage in a hotel, independent or upscale chain restaurant environment or combination of experience with proven experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations and P&L management
- BA/BS in Hospitality/Restaurant Management, Business or equivalent field required
- Proven systems knowledge and experience with Micros and payroll systems or combination of these systems required.
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.
- Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal witg difficult situations and people, while exhibiting a consistent level of professionalism.
- While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. Frequently requires using hands to handle or feel objects or telephone. Must regularly lift 10-25 pounds and frequently lift and/or move up to 50 pounds.
- Competitive pay
- Great associate benefits including health insurance for both full time and part time employees
- Upbeat and positive work environment
- Career growth opportunities
- Hotel discounts
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Director of Food and Beverage - Tempe, United States - Crescent
Description
Are you a Food and Beverage Director looking to provide exceptional leadership and guest experiences at one of the newest hotels in Tempe? You have come to the right placeThe Westin Tempe is seeking an experienced Food and Beverage director to provide restaurant, café, rooftop lounge, and banquet guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Also, to assist with the development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing market.
What will you be doing?
It is the Director of Food and Beverage's responsibility to lead service education and continuously offer a Best Place to Work through:
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c)
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c)
