ESSENTIAL RESPONSIBILITIES
• Manage the human resources within the division. Direct and oversee recruitment and development of
employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict
through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan,
forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the
SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure
optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package
deals, promotions, displays, decorations and presentations within corporate guidelines to capture
more in-house guests and a larger share of the local market to meet/exceed sales and financial goals
and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to
protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and
quality.
• Monitor food and liquor requisition and food waste.
• Spot check par levels/inventory.
• Prepare maintenance requests and follow-up.
• Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).
• Ensure bar controls.
• Participate in weekly resume meetings.
• Work closely with and collaborate with property culinary team and property sales team.
• Manager on Duty responsibilities.
OTHER RESPONSIBILITIES
• All other duties as assigned, requested or deemed necessary by management.
SUPERVISORY DUTIES
Five to fifty associates
POSITION QUALIFICATIONS
Education/Formal Training
A four-year college degree or interaction education/experience
Experience
Four to five years of employment in a related position with this company or other organization(s)
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food and beverage/hospitality
profession.
This includes experiential knowledge required for management of people, complex problems and food and
beverage management.
• Ability to analyze activities or information and arrive at logical conclusions.
• Requires supervisory/management communication skills.
• Excellent communication skills due to telephone and face-to-face interaction with guests,
corporate office and associates.
• Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
• Written guest communication, administrative responsibilities and Human Resource responsibilities
requires excellent reading and writing abilities
