This job ad has been posted over 40 days ago...
Director - Food and Beverage
at Hotel in New York City, New York
Position:
Director - Food and Beverage
Upscale NYC Hotel
US - NY - New York
Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
- Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
- Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
- Follows New Hire Training an on-going Star Service Competency in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
management, inventory control, pricing of all food and beverage menus
- Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
- Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
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Required Skills & Experience:
- Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
- Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
- Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
- Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays
Director - Food and Beverage
Upscale NYC Hotel
US - NY - New York
Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
- Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
- Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
- Follows New Hire Training an on-going Star Service Competency in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
management, inventory control, pricing of all food and beverage menus
- Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
- Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
--------------------------------------------------------------------------------
Required Skills & Experience:
- Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
- Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
- Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
- Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays
Published at 31-05-2011
Viewed: 745 times
Viewed: 745 times