EAM - Food & Beverage

Job description / Role

Functions as the strategic business leader of the property’s food and beverage operation, including Restaurants, Room Service, Purchasing, Banquets / Catering where applicable. Position monitors the development and implementation of departmental strategies and verifies implementation of the brand service strategy and brand initiatives.

The position ensures the food and beverage operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CORE WORK ACTIVITIES

Developing and Maintaining Food and Beverage/Culinary Goals
• Develops and implements guidelines and control procedures for purchasing and receiving areas
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
• Manages department controllable expenses including food cost, supplies, uniforms and equipment
• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance
• Establishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors

Developing and Maintaining Budgets
• Develops and manages Food and Beverage budget
• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed
• Ensures cash control is in place in food & beverage areas and followed by all related employees
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage Team
• Demonstrates new cooking techniques and equipment to staff
• Encourages and builds mutual trust, respect, and cooperation among team members
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
• Empowers employees to provide excellent guest service
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction
• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Managing and Conducting Human Resource Activities
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.)
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns
• Brings issues to the attention of Human Resources as necessary
• Ensures employees are treated fairly and equitably
• Coaches team by providing specific feedback to improve performance

Additional Responsibilities
• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluating results to choose the best solution and solve problems
• Estimate food, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
• Order and purchase equipment and supplies.

Requirements

• High school diploma or GED; 8 years’ experience in the culinary, food and beverage, or related professional area including two years in a similar role

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area including one year in a similar role.

About the Company

Matchtech is a leading global engineering recruitment specialist, with over 30 years' experience in successfully matching job-seekers with hiring employers within the engineering industry. Our 300-strong team of dedicated recruitment consultants provide recruitment services across core engineering sectors including, aerospace, automotive, energy, infrastructure and maritime. We also offer specialist recruitment within the growing field of engineering technology.

We are passionate about quality and work to the most rigorous standards in the recruitment industry. Our goal is to always exceed the expectations of our customers by providing the best delivery and the highest quality service possible.