Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,000.00 - $99,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
performance bonuses
Job Description
The hiring establishment is a distinguished hotel that prides itself on delivering exceptional hospitality services. Renowned for its commitment to excellence, this hotel offers an array of food and beverage options designed to provide memorable culinary experiences. As a leading player in the hospitality industry, the hotel boasts a diverse clientele, including business travelers, tourists, and event attendees, ensuring a vibrant and dynamic work environment. The organization operates multiple food and beverage outlets including restaurants, lounges, room service, catering, and banquet services. The company's mission centers on exceeding guest expectations through quality service, innovative food and beverage offerings, and a... Show More
Job Requirements
- High school diploma required
- culinary sales and service background required
- college degree in related field preferred
- extensive experience in restaurant bar banquet stewarding kitchen sales catering and management required
- minimum 1-3 years restaurant chef or banquet management experience
- ability to perform complex mathematical calculations without error
- effective communication skills in English
- ability to handle internal and external customers with patience tact and diplomacy
- ability to move throughout all food and beverage areas and perform essential job functions
- capability to input information accurately using computer systems
- sensory abilities to observe product quality and detect emergency situations
Job Qualifications
- High school diploma
- culinary sales and service background
- college degree in related field preferred
- extensive experience in restaurant bar banquet stewarding kitchen sales catering and management
- minimum 1-3 years restaurant chef or banquet management experience
Job Duties
- Plan and manage human resources and operations of food and beverage divisions to achieve customer satisfaction and meet financial goals
- plan and direct administration and planning functions of the food and beverage department
- assign and delegate responsibility for operation of sub-departments such as room service, restaurants, banquets, kitchens, and stewards
- develop implement and monitor schedules for restaurants and bars to achieve profitability
- collaborate with chef and outlet managers to create attractive menus
- implement effective control of food beverage and labor costs
- assist area managers in achieving profit objectives and quality standards
- review and evaluate customer acceptance to recommend new operating and marketing policies
- develop management tools including budgeting forecasting purchase specifications recipes and job descriptions
- evaluate and encourage personnel performance
- plan and administer staff training and development programs
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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