Description

Essential Duties and Responsibilities: Include the following. Other duties may be assigned.

• Supervise all food and beverage areas to ensure compliance with hotel management objectives and health and safety of employees and guests.
• Supervise training programs, merchandising and quality / cost control of all food and beverage.
• Interview, review performance and coach associates.
• Supervise budget and forecast preparation, scheduling, payroll control and data gathering.
• Supervise inventory control and purchase of food and beverage equipment.
• Devise new approaches to increasing food and beverage business and revenues.
• Complete other projects as assigned by Director of Food & Beverage and General Manager.
• Directly supervises all food and beverage employees in respective outlets.
• Ability to deal effectively with all departments, regular communication with Food & Beverage Director, Director of Sales, and General Manager .
• Attend and execute weekly Banquet Event Orders.
• Ability to maintain a high level of service and discipline with all food and beverage departments.
• Responsible for high quality food and beverage product in purchase, preparation and delivery.
• Responsible for economical purchase and control of china, glass, silver, linens and all other food and beverage equipment.
• Must be able to work a flexible shift, weekends, holidays.
• Must have Florida Food Handlers and Alcohol compliance certifications or obtain within 30 days of hire.
• Assist with food and beverage profitability.

Because of the fluctuating demands of the Restaurant operations, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job,

you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Adhere to all written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

Education and Experience: Associates Degree (A.A.) or equivalent from two-year College or technical school; and/or three years Food & Beverage supervision with one year restaurant experience. Knowledge of restaurant / kitchen operation supervision. Basic office skills, experience with POS system, Microsoft Office suite, and general office equipment.

Qualification Requirements: 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 individuals with disabilities to perform the essential functions.

Language Skills: Ability to read all menus and promotions.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Other Skills and Abilities: Basic knowledge of food and beverage service and the ability to deal with people. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must have the ability to write orders and carry a tray up to 50 pounds (up to 8 dinners).

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must be able to withstand temperature changes from kitchen to dining room.

The noise level in the work environment is usually moderate.

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 60-1.35(c)