Job Description
- Manage day to day operations for all restaurant outlets, room service, culinary. Stewarding, beverage, banquet, and purchasing operations.
- Control and manage all areas of cost management including cost of food, beverage, salaries and wages, and other expenses.
- Plan and manage the procurement, production, preparation and presentation of all food and beverages in the hotel in a safe, sanitary, and cost effective manner.
- Manage the Human Resources within the division. Direct and oversee recruitment and development of associates; interview, hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.
- Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, 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.
- Develop, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
- Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
- Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
- Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
- Comply with attendance rules and be available to work on a regular basis.
- Perform any other job related duties as assigned.
- Minimum of five years of employment in a related position.
- Hotel experience preferred.
- Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
- Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
- Ability to work effectively under time constraints and deadlines.
- Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
Job Types: Full-time, Part-time
Pay: $60,000.00 - $62,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fast casual restaurant
- Fine dining restaurant
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekend availability
Ability to commute/relocate:
- Philadelphia, PA 19107: Reliably commute or planning to relocate before starting work (Required)
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person