Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,100.00 - $113,600.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
AC Detroit at the Bonstelle is a distinguished resort located in the heart of Detroit, MI, offering a vibrant and dynamic environment for both guests and staff. Known for its upscale amenities and dedication to exceptional hospitality, this resort prides itself on delivering a premier guest experience through its various food and beverage outlets including restaurants, bars, and in-room dining services. As part of the reputable Azul Hospitality group, AC Detroit at the Bonstelle maintains rigorous standards of service, cleanliness, and quality to ensure guest satisfaction and operational excellence. The resort leverages a blend of contemporary design, strategic location, and... Show More
Job Requirements
- High school or equivalent education
- 3-5 years food and beverage operation experience
- 3-5 years management experience
- Must be at least 21 years old to serve alcohol
- Safe Server Alcohol and Food Handlers certification
- Ability to provide and maintain a valid driver’s license
- Must be able to work in extreme temperature conditions
- Must be able to lift up to 45 lbs
- Must be able to stand, walk, and exert mobility for extended periods
- Regular attendance and adherence to grooming standards
- Strong computer skills including MS Office and POS systems
Job Qualifications
- Bachelor’s degree preferred
- Culinary, sales, and service background required
- Excellent leadership and customer relations skills
- Detail oriented with outstanding organizational skills
- Proficient in budgetary analysis and complex mathematical calculations
- Knowledge of Windows OS, PMS, PBX, key systems
- Self-driven and able to work independently
- Strong issue resolution and analytical skills
- Thorough knowledge of food products, recipes, and preparation standards
- Ability to conduct meetings and maintain communication across departments
- Familiarity with federal, state, and local employment and safety laws
Job Duties
- Plan and direct the functions of the food and beverage outlets to meet daily operational needs
- Responsible for short and long term planning of all outlets including restaurant, bar, and in-room dining
- Monitor industry trends and update beverage lists and menu items as necessary
- Prepare the food and beverage budget and monitor department performance
- Maintain communication with vendors and suppliers for timely rollout of seasonal food options
- Participate in monthly, quarterly, and annual inventories and submit reports
- Develop and implement strategies for revenue enhancement and cost containment
- Collaborate with culinary team to create menus targeting specific customer markets
- Consult with sales manager and banquet team regularly
- Manage payroll and time and attendance for food and beverage staff
- Implement effective control of food, beverage, and labor costs
- Establish and achieve profit objectives and quality standards
- Conduct orders of food and beverage supplies
- Maintain quality of food product and consistency in delivery
- Lead and coach team to achieve exceptional guest service and staff satisfaction
- Ensure attendance at mandatory meetings
- Review and evaluate customer acceptance and recommend operational changes
- Arrange and supervise training of new and existing staff
- Serve as a role model adhering to policies and highest standards of performance
- Follow company safety and security policies
- Assist with guest inquiries
- Report maintenance problems and safety hazards
- Perform other reasonable job duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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