Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,400.00 - $112,500.00
Benefits
Work Today, Get Paid today with Daily Pay
Free telemedicine and virtual mental health care access for all team members starting day one
Multiple Health Insurance and Life Insurance options
401k plan plus company match
Paid time off for eligible team members
Holiday pay paid holidays
Pet insurance
Employee assistance program
discounted hotel rooms
Savings Marketplace discounts on event tickets, electronics, gym memberships plus more
Job Description
Collegiate Hotel Group is a leading hospitality management company dedicated to delivering exceptional guest experiences through its unique portfolio of hotels, including Graduate by Hilton Ann Arbor. Known for its vibrant and thoughtful approach to hospitality, Collegiate Hotel Group combines creativity, passion, and community engagement to create inviting atmospheres that resonate with guests and foster memorable stays. The company prides itself on its innovative leadership and commitment to training and developing top talent in the hospitality industry. With a focus on delivering excellence in service and operations, Collegiate Hotel Group supports a dynamic team culture where employees are valued and... Show More
Job Requirements
- Minimum of high school education
- Post-high school education preferred
- Bachelor’s Degree in Hospitality or Restaurant Management or equivalent preferred
- Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
- Food Handler and Alcohol Awareness Certifications if applicable
- Knowledge of alcohol serving practices and standards
- Knowledge of federal and state labor laws and local health and sanitation laws and regulations
- Experience recruiting, interviewing, and hiring restaurant, bar and culinary talent
- Experience managing restaurant and bars as Assistant General Manager or higher
- Strong leadership and supervisory skills
- Excellent verbal and written communication skills
- Ability to work well in a team
- Strong problem solving, decision-making and conflict resolution skills
Job Qualifications
- Minimum of high school education, post-high school education preferred
- Bachelor’s Degree in Hospitality/Restaurant Management or equivalent is preferred
- Minimum of 3 years' experience as a Restaurant General Manager or Director of Food & Beverage
- Food Handler and Alcohol Awareness Certifications (if applicable)
- Knowledge of alcohol serving practices and standards
- Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations
- Experience in the recruiting, interviewing, and hiring of restaurant, bar and culinary talent
- Experience managing restaurant and bars in the capacity of Assistant General Manager or higher
- Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success
- Leadership and supervisory practices and skills
- effective verbal and written communication skills
- Teamplayer
- Ability to exceed expectations of guests
- Problem solving, decision-making and conflict-resolution skills
Job Duties
- Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
- Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
- Increases level of guest satisfaction by delivery of an outstanding product and service
- Understands and executes all brand directives for strategic partners
- Complies with brand dictated menus and programs
- Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
- Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
- Provides direct oversight of the property wide Banquet and Catering options
- Partners with the Sales Department to review all F+B minimums and selling guidelines
- Collaborates with Director of Sales on sales and marketing strategies
- Accountable for all Brand Standards related to Food and Beverage
- Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
- Reviews and approves all menus and pricing in restaurant outlets and banquet/catering
- Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position
- Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement
- Ongoing maintenance of the physical asset through capital planning as required in the budget process
- Follows all Health and Safety regulations
- Interviews, hires, and trains employees
- plan, assign, and direct work
- appraise performance
- reward and coach employees
- address complaints and problem solve
- Other duties as assigned
Job Location
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