Job Description
Plan, organize, direct and control the work of staff members and managers in the in the Food & Beverage Outlets while ensuring exceptional service and attention to guests. Assist the Manager, Food & Beverage in the short term and long term goals of the Food & Beverage Outlets.
Major Responsibilities:
• Select, train, evaluate, lead, motivate, coach, and discipline staff members and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
• The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
• The ability to work closely with the Manager, Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price.
• Communicate with staff members and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
• Work harmoniously and professionally with co-workers, assistant managers and supervisors.
• Assist with service in all Food & Beverage outlets.
• Assist with set-up and cleaning of operational areas.
Knowledge and Skills:
• Education: College degree preferably specializing in hotel/restaurant management or equivalent experience is required
• Experience: Three to five years previous experience in multiple food & beverage department head positions.
• Skills and Abilities: Requires a working knowledge of division operations as well as St. Regis Brand standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires reading, writing and oral proficiency in the English language.
• No. of employees supervised: 150
• Travel required: None
• Hours required: Eight to ten hour shifts; scheduled days and work hours may vary based on need.
Requirements
Knowledge and Skills:
• Education: College degree preferably specializing in hotel/restaurant management or equivalent experience is required
• Experience: Three to five years previous experience in multiple food & beverage department head positions.
• Skills and Abilities: Requires a working knowledge of division operations as well as St. Regis Brand standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires reading, writing and oral proficiency in the English language.
• No. of employees supervised: 150
• Travel required: None
• Hours required: Eight to ten hour shifts; scheduled days and work hours may vary based on need.
Anna Savchuk
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