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Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
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Maintains a positive cost management index for kitchen and restaurant operations.
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Utilizes budgets to understand financial objectives.
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Manages the Food and Beverage departments (not catering sales).
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Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
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Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
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Oversees all culinary, restaurant, beverage and room service operations.
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Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
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Provides excellent customer service to all employees.
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Responds quickly and proactively to employee's concerns.
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Provides a learning atmosphere with a focus on continuous improvement.
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Provides proactive coaching and counseling to team members.
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Encourages and builds mutual trust, respect, and cooperation among team members.
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Monitors and maintains the productivity level of employees.
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Develops specific goals and plans to prioritize, organize, and accomplish work.
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Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
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Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
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Provides excellent customer service.
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Responds quickly and proactively to guest's concerns.
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Understands the brand's service culture.
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Drives alignment of all employees, team leaders and managers to the brand's service culture.
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Sets service expectations for all guests internally and externally.
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Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
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Verifies all banquet functions are up to standard and exceed guest's expectations.
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Provides services that are above and beyond for customer satisfaction and retention.
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Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
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Serves as a role model to demonstrate appropriate behaviors.
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Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
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Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
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Conducts performance reviews in a timely manner.
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Promotes both Guarantee of Fair Treatment and Open Door policies.
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Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
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Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
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Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.
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Complies with all corporate accounting procedures.
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Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
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Analyzes information and evaluates results to choose the best solution and solve problems.
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Drives effective departmental communication and information systems through logs, department meetings and property meetings.
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Perform other reasonable job duties as requested by Supervisors.
