Food And Beverage Controller Job Description Sample

Job Summary

As our Outlets Supervisor, you will be responsible for overseeing the service and team at multiple Food & Beverage outlets at our iconic resort.

This opportunity is currently seasonal for the Summer - with possibility of becoming a Regular FT Opportunity for the right candidate!

What will I be doing?

Specifically, you would be responsible for performing the following tasks to the highest standards:

• Supervise and train team members in all complimentary bar services and operations

• Assist management in the selection of new hires and with beverage controls

• Support and assist team members in handling guest inquiries and requests and in resolving guest complaints

• Demonstrate knowledge of beers, wines, liquors, specialty cocktails, drink service and bar terminology

• Maintain cleanliness of the reception area and ensure equipment is well-maintained

• Ensure compliance with health, safety, sanitation, third-party liability, liquor laws and alcohol awareness standards and procedures

• Use proper cash handling and accounting procedures to total, process and collect payments from guests

• Create revenue-generating promotions

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality

• We're passionate about delivering exceptional guest experiences.

• Integrity

• We do the right thing, all the time.

• Leadership

• We're leaders in our industry and in our communities.

• Teamwork

• We're team players in everything we do.

• Ownership

• We're the owners of our actions and decisions.

• Now

• We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality

• Productivity

• Dependability

• Customer Focus

• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

EOE/AA/Disabled/Veterans

Job Description:

Food & Beverage Heart of House Food Prep Cast Members are responsible for preparing menu items from recipes.

Food & Beverage HOH Food Prep Cast Members receive a starting rate of $11.50 per hour.

Employment Type

Part Time

Job Posting

• Business

Disney Parks & Resorts

Additional Information

SCHEDULE AVAILABILTY

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.

SUBMITTING YOUR APPLICATION

After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page.

IMPORTANT:

You may only apply once in a six month period. If you have applied within the last six months, please log in to your account to view your current application status.

KEYWORD: DLR Casting, dlrcasting, DLRCulinary

Primary Job Posting Category

Food and Beverage

Basic Qualifications

• Constantly walking/standing

• Occasionally pushing/pulling up to 50 lbs frequently up to 75 lbs

• Constantly lifting up to 10 lbs, frequently up to 25 lbs, occasionally up to 50-75 lbs (when retrieving bulk items from storage)

• Frequently bending/twisting/kneeling (cooking at different stations, reaching for utensils)

• Frequent use of hands, wrist motion, grasping

• Frequent use of knives, slicers and kitchen mixers

• Works primarily indoors, but may be exposed to outdoors (special events

• when needed)

• Experience in culinary field/high volume restaurant 3-6 months

• Ability to multi task and work in a very fast paced team environment

• Demonstrates a desire to work in a guest service and team environment

• Demonstrates passion and enthusiasm for working in the kitchen

• Strong listening skills and ability to follow direction

• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

• You must be at least 18 years of age to be considered for this role

• This role is Part Time and requires full availability for any shift, a MINIMUM of three (3) days per week, including nights and holidays

Job Posting

• Primary Brand

Disneyland Resort

Preferred Qualifications

• Enrolled in a culinary education program or equivalent

• Recommendation from school

• Bilingual preferred

• Full availability SEVEN (7) days a week is preferred

Primary Location-Postal Code
92802

Responsibilities

• Prepares, seasons and cooks to order menu items for all meals throughout the day

• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation

• May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads

• Work with food products, including but not limited to eggs, gluten, yeast, tree nuts, etc.

• May wash, peel, slice, scoop, dice and julienne vegetables and fruits

• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items

• Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment

• May work in, but not limited to, the following stations: pantry prep station, cold prep station, assembler station, hot prep stations

• Ability to prepare products according to recipe guidelines

• Knowledge and understanding of kitchen safety and sanitation including temperature requirements

• Has good judgment of food quality and production, understands the impact of spoilage

• Ability to assist Chef in preparing items for Guests with special dietary needs

• Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

• May carve and slice meat and cheese

• Produces garde manger work for restaurants

• May prepare sandwiches to individual order or on a production line basis

• May bake, broil, cook, fry or steam food items as required to complete assigned production

Job Description

Food & Beverage Heart of House Food Prep Cast Members are responsible for preparing menu items from recipes.

Food & Beverage HOH Food Prep Cast Members receive a starting rate of $11.50 per hour.

Employment Type

Part Time

Additional Information

SCHEDULE AVAILABILTY

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.

SUBMITTING YOUR APPLICATION

After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page.

IMPORTANT:

You may only apply once in a six month period. If you have applied within the last six months, please log in to your account to view your current application status.

KEYWORD: DLR Casting, dlrcasting, DLRCulinary

Basic Qualifications

• Constantly walking/standing

• Occasionally pushing/pulling up to 50 lbs frequently up to 75 lbs

• Constantly lifting up to 10 lbs, frequently up to 25 lbs, occasionally up to 50-75 lbs (when retrieving bulk items from storage)

• Frequently bending/twisting/kneeling (cooking at different stations, reaching for utensils)

• Frequent use of hands, wrist motion, grasping

• Frequent use of knives, slicers and kitchen mixers

• Works primarily indoors, but may be exposed to outdoors (special events

• when needed)

• Experience in culinary field/high volume restaurant 3-6 months

• Ability to multi task and work in a very fast paced team environment

• Demonstrates a desire to work in a guest service and team environment

• Demonstrates passion and enthusiasm for working in the kitchen

• Strong listening skills and ability to follow direction

• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

• You must be at least 18 years of age to be considered for this role

• This role is Part Time and requires full availability for any shift, a MINIMUM of three (3) days per week, including nights and holidays

Preferred Qualifications

• Enrolled in a culinary education program or equivalent

• Recommendation from school

• Bilingual preferred

• Full availability SEVEN (7) days a week is preferred

Responsibilities

• Prepares, seasons and cooks to order menu items for all meals throughout the day

• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation

• May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads

• Work with food products, including but not limited to eggs, gluten, yeast, tree nuts, etc.

• May wash, peel, slice, scoop, dice and julienne vegetables and fruits

• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items

• Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment

• May work in, but not limited to, the following stations: pantry prep station, cold prep station, assembler station, hot prep stations

• Ability to prepare products according to recipe guidelines

• Knowledge and understanding of kitchen safety and sanitation including temperature requirements

• Has good judgment of food quality and production, understands the impact of spoilage

• Ability to assist Chef in preparing items for Guests with special dietary needs

• Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

• May carve and slice meat and cheese

• Produces garde manger work for restaurants

• May prepare sandwiches to individual order or on a production line basis

• May bake, broil, cook, fry or steam food items as required to complete assigned production

As part of the application process, you are required to create a candidate account to log back in and view your application(s). Check your email regularly for information regarding our employment process.

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It is the primary responsibility of the Assistant Beverage Manager to support the Assistant Director of Beverage to manage the beverage departments' operation during shift, supervise service staff, conduct necessary training and provide the best service to the guests and patrons. All duties are to be performed in accordance with departmental and Mirage policies, practices and procedures.

• Maintains proper beverage service procedures in accordance with of AAA 4 service standards.

• Provide leadership and direction in the execution and measurement of guest service standards within beverage operations to ensure continued growth and profitability.

• Reviews/analyzes beverage costs, maintains cost control through efficient management of products, inventory and warehouse ordering, and identifies and implements cost cutting measures and initiatives.

• Utilize Spotfire to maximize sales, drive profits, manage labor and control costs.

• Manage and lead staff including addressing employee concerns, scheduling, employee counseling and commendations.

• Manage human resources responsibilities to include hiring/firing, training, issuing discipline and ensure the proper documentation of all actions taken.

• Inter-department collaboration: working in or with other Mirage restaurant Manager's as needed to insure success in the Food & Beverage department.

• Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

• Work closely with Employee Relations and Human Resources to resolve employee conflicts, issue progressive discipline, mediate due process meetings and administer all aspects of the collective bargaining agreement.

• Ensure all policies, procedures and practices are consistent with the company's core service standards and brand attributes.

• Ensure all SNHD food safety standards are followed.

• Approve the employment and separation of beverage employees and is responsible for coordination of on-the-job training programs through department managers on a regular basis.

• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and maintain positive guest relations at all times.

• Resolve guest complaints, ensuring guest satisfaction.

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Maintain par levels for supplies, liquor, beer, wine and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.

• Review weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands.

• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards.

• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

• Monitor and handle problems with intoxicated guests and/or altercations.

• Perform all other job related duties as requested.

Required:

• At least 6 years of current high volume restaurant/bar experience with at least 2 years of Assistant Manager or Supervisory restaurant/bar experience.

• Working knowledge of food standards and sanitation methods.

• Excellent customer service skills.

• Able to lead and mentor a team.

• Have interpersonal skill to deal effectively with all business contacts.

• Professional appearance and demeanor.

• Work varied shifts, including weekends and holidays.

• High school diploma or equivalent.

• Basic computer skills including Word, Excel, Outlook and Access.

• Able to effectively communicate in English, in both written and oral forms.

Preferred:

• Previous experience managing employees using a Collective Bargaining Agreement

• Previous experience working in a similar resort setting.

The Loews Chicago O'Hare Hotel is seeking Director of Food &Beverage to join our team. Loews Chicago O'Hare Hotel is a 4 Diamond, luxury, 556 room hotel with 50,000 square feet meeting space. For more information about the Loews Chicago O'Hare Hotel, please visit http://www.loewshotels.com/chicago-ohare-hotel.

This position directs and coordinates the management-related activities of all food and beverage outlets throughout the hotel. Among its responsibilities are planning, organizing, directing and coordinating all food and beverage operations; developing new menu's and establishing policies and procedures for delivery of superior food and beverage product/service which exceed the guest expectations and hotel standards; selection, hiring, training of all food and beverage management personnel.

• 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

• Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected

• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

• Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities

• Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations

• Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments

• Serves as active member of the Executive Committee and attends all meeting of same

• Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations

• Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises

• Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions

• Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division

• Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel

• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance

• Other duties as assigned

Required Skills & Experience:

• 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

Education: Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management

Experience: Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director

Must the Applicants Supply Their own Work Permit? Yes Bonus? Yes Accommodation Provided? No Position Categories: F&B - Food & Beverage Click to REPLY ONLINE

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This position is responsible for the overall management of Room Service, to include: staffing, training, scheduling employees, planning and coordinating all restaurant activities to ensure efficient operation of the department. Producing a quality product which exceeds the guest's expectations and hotel standards and is delivered in a friendly and professional manner

Must have a strong union Labor Relations experience and a sound understanding of working in a union environment.

Essential Functions and Responsibilities

Responsible for the planning, organizing, directing and coordinating all Room Service activities and ensure efficient operation of department

Ensure that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner

Must handle staffing, training, and scheduling of employees.

Attends required hotel meetings to keep abreast of in-house activities

Manages multiple areas and oversees Assistant F&B Area Managers and Supervisors.

Oversees employees and operation ensuring organization, cleanliness, proper maintenance and supplies

Provides floor coverage as needed

Coordinates with various hotel departments heads, maintaining adequate floor coverage within the outlet and delegating administrative responsibilities when necessary

Organizes department through the creation of checklists, seating charts, pars and centralizing information and supplies

Staffs outlets for staff and management based on the information and needs as presented and defined by the Executive Management

Plans 30/60/90 day forecast, yearly budget, and employee needs. Promotes within and outside of the hotel to generate sales

Controls product quality, service quality, general maintenance, discrepant deposits and checks, payroll, and costs towards higher profit, increased customer satisfaction and uniform standards of operation

Evaluates the various reports supplied by supervisors and submits written observations on forms provided as required

Directs staff towards the goals of the Loews Corporation as defined by management

Ensures proper handling of guest checks and payment transactions

Intercedes and/or fills in for employees should need occur

Performs duties of Conference Service Manager as needed. Ensures that meeting rooms are set up according to client specifications.

Supportive Functions and Responsibilities

Promotes and applies teamwork skill at all times

Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance

Is polite, friendly, and helpful to all guests, management and fellow employees

Attends all appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Complies with hotel standards, policies and rules

Recycles whenever possible

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

Required Skills & Experience:

Specific Job Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

Required:

Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria Strong management, leadership, organizational and communication skills is necessary Ability to work flexible schedule to include weekends and holidays Worked in a unionized environment and bilingual is preferred. Must have experience in, and able to train and motivate staff Must be able to work under pressure Agility in multitasking Ability to make decisions on imperfect information

Qualification Standards

Education: High school diploma required

Experience: Two to three years of management experience in Hotel Room Service operation

Licenses or Certificates: TIPS Certified preferred

• Decisiveness

Must the Applicants Supply Their own Work Permit? Yes Local Hire?

Only local candidates will be considered. Bonus? No Accommodation Provided? No Other Benefits: great Medical, Dental , Vision benefits and 401K plan Position Categories: F&B - Food & Beverage Click to REPLY ONLINE

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Overview

Worlds of Fun is seeking an Area Manager to assist in the operation of our In-Park Food and Beverage Division, specifically maintaining effective management of his/her area of responsibility within Food Services. This individual will ensure quality and cost control of food, beverage, and service at all times while achieving all budgetary goals. This individual is expected to continually seek to improve standards within area of responsibility.

Qualifications

• High School Diploma or GED

• At least 2-4 years related experience in multi-unit, high volume food and beverage operations

• Passionate about understanding and creating an exceptional guest and associate experience like no other

• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law

• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Responsibilities

• Achieve all financial and budget goals.

• Ensure the highest level of guest service is present in all units.

• Ensure all cost controls for food and labor are being achieved to enable a positive budget result.

• Ensures all state and local health regulations are meeting standards regularly.

• Initiates corrective and improvement actions as needed or upon the direction of the Director. Responsible for accurate reports within their area of responsibility.

• Motivates employees to continually seek improvement in their individual performances.

• Ensures the practice of corporate and divisional procedures and policies are in effect at all times.

• Maintains effective communication with all employees and staff members.

• Informs the Director of all developments arising within the area on a daily basis.

• Adheres to and enforces all Worlds of Fun and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment

The Loews Miami Beach Hotel is seeking a Director of Food & Beverage to join our team. Loews Miami Beach hotel is a 4 Diamond Luxury Beach Front Hotel with 790 rooms, 65,000 square feet of meeting space, and 7 Food & Beverage Outlets. For more information on the Hotel, please visit www.loewshotels.com

The Director of Food & Beverage directs and coordinates the management-related activities of all food and beverage outlets throughout the hotel. Among its responsibilities are planning, budgeting, organizing, directing and coordinating all food and beverage operations; developing new menus and establishing policies and procedures for delivery of superior food and beverage product/service which exceed the guest expectations and hotel standards; selection, hiring, training of all food and beverage management personnel.

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. At least 2 years of experience as a Food & Beverage Director, preferred

• 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

• Understanding of the role public relations and social media, as well as how to incorporate these fields into the operation

• 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

Company Description

Loews Hotels, Inc. was founded in 1946 and continues to own and operate hotels and resorts in the United States and Canada. Headquartered in New York City, hotel destinations include Annapolis, Atlanta, Boston, Chicago, Hollywood, Miami Beach, Minneapolis, Montreal, Nashville, New Orleans, New York, Orlando, Philadelphia, San Diego, Santa Monica, Seattle, St.

Pete Beach, Tucson and Washington, D.C. Loews Hotels, Inc. operates as a subsidiary of Loews Corporation (NYSE: L).

BRAND PROMISE:

We stay relevant to changing times and places; to provide an experience that is authentically local and genuinely delivered, all so our guests can relax, explore, and flourish.

WHO WE ARE:

We are a dedicated team focused on allowing our guests to flourish when they are with us. From our most senior of management, to our newest team members, we are all forged of the same hospitality DNA.

That defining characteristic is a willingness and commitment to offer comfort, care, and everything we in us to all who come through our doors. We invest in training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals.

We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun.

EQUAL EMPLOYMENT OPPORTUNITY

Loews Hotels and Resorts is an Equal Opportunity Employer Minorities/Women/Veterans/Disabled

All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

Must the Applicants Supply Their own Work Permit? Yes Bonus?

Yes Accommodation Provided? No Name: Sherline Aurelus Title: Human Resources Manager Fax: 305-604-5423 Mailing Address: 1601 Collins Avenue

Miami Beach, FL, US 33139 Position Categories: F&B - Food & Beverage Click to REPLY ONLINE

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The Loews Philadelphia Hotel is seeking a Director of Food and Beverage to join our team. Loews Philadelphia Hotel offers supremely comfortable 581 guest rooms, including 12 suites and 54 concierge club rooms, all of which are luxuriously appointed and are furnished to suit the needs of both families and business travelers. Loews Philadelphia Hotel features 47,000 square feet of versatile conference space. For more information about the Loews Philadelphia Hotel please visit http://www.loewshotels.com/Philadelphia-Hotel.

The Director of Food and Beverage is responsible for directing and coordinating the management-related activities of all food and beverage outlets throughout the hotel. Responsibilities include planning, organizing, directing and coordinating all food and beverage operations; developing new menus and establishing policies and procedures for delivery of superior food and beverage product/service which exceed the guest expectations and hotel standards; selection, hiring, training of all food and beverage management personnel.

Job Duties

• 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

• Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected

• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

• Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities

• Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations

• Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments

• Serves as active member of the Executive Committee and attends all meeting of same

• Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations

• Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises

• Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions

• Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division

• Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurant

• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance

Required Skills & Experience:

Qualifications

Four year degree in hospitality management or equivalent preferred.

Senior (Food & Beverage Director or Asst. Food & Beverage Director) level leadership experience in luxury hotel or resort required.

Effective leadership, management, organizational, and communication skills.

Ability to work flexible hours including weekends and holidays.

Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria.

Must the Applicants Supply Their own Work Permit? Yes Bonus? No Accommodation Provided? No Mailing Address: 1200 Market Street

Philadelphia, PA, US Position Categories: F&B - Banquets, F&B - Food & Beverage, F&B - Restaurant Management Click to REPLY ONLINE

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ESSENTIAL JOB FUNCTIONS:
1.Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
2.Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlets as required to ensure compliance with SOPs and LSOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
3.Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
4.Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
5.Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
6.Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market.
7.Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.
8.Comply with attendance rules and be available to work on a regular basis.
9.Perform any other job related duties as assigned.

Must have the ability to communicate in English. Self-starting personality with an even disposition.

Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co- workers with their job duties and be a team player.

Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and continuously perform essential job functions.

Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.