Food and Beverage Operations Manager
3 weeks ago
The Director of Culinary Services will oversee the food and beverage functions and outlets, ensuring the division meets established financial and other goals while maintaining high standards of guest service and sustainability.
About the Role
This leadership position is responsible for managing the food and beverage operations, including interviewing, selecting, training, scheduling, coaching, and supporting associates to ensure they perform in accordance with established brand or hotel standards and consistent with HHM core values.
Key Responsibilities
• Monitor performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.
• Monitor and control food & beverage inventories, maintain inventories of related food & beverage equipment, and monitor and control labor costs.
• Maintain cleanliness and sanitation levels to Health Department required ratings at all times, manage food preparation, and organize multiple projects; manage and prioritize multiple tasks and meet deadlines.
• Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis, implement new menu items that will increase customer satisfaction and perception of value as well as policies and procedures for food and beverage.
• Develop and manage the annual food & beverage budget, implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases, and follow sustainability guidelines and practices related to HHM's EarthView program.
Requirements
Bachelor's degree or equivalent experience required. Progressive food and beverage management experience in similar size hotel/venue required. Work schedule varies and may include working on holidays and weekends. Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching.
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