Food & Beverage Manager - Deloitte University (Westlake)

Job Description Summary:

BASIC FUNCTION: The Director of Food & Beverage is responsible for overseeing the menu content, operation and staff of all food and beverage departments on property and to maintain the highest level of standards and efficiency.

Job Description:

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

* Minimum of 5 years' experience in the hospitality industry as a senior leader and minimum 10 years of gradual increased responsibilities in the F&B Division.
* Knowledge of Micros, Word, Excel, Purchasing Software and Payroll processes
* Excellent customer and employee interaction skills.
* Must possess experience from high quality high volume environments
* Must understand Purchasing fundamentals and nutritional contents of various products

ESSENTIAL FUNCTIONS:

* Attend weekly operations meetings. Relay information about upcoming events to staff under his/her supervision. Relay company policy and procedures to staff under his/her supervision.
* Supply information about department capabilities and programs to other departments and clients or potential clients.
* Respond to needs and requests of guests and potential guests.
* Communicate directly to on site Deloitte leadership about future menu changes and challenges that may affect guest service i.e. bar taps down
* Ensure that implementation and maintenance of standards of food, beverage and service quality are commensurate with a first-class conference center.
* Implement effective cost controls for food, beverage and labor.
* Develop workable systems for inventory, receiving and product utilization (product cost).
* Develop standards of productivity for food & beverage personnel.
* Overall understanding of Micros to assist in support as "Property Expert"
* Create appealing, high quality, marketable cycle menus and special event menus.
* Menus are specific to Banquets, Conference Breaks, Bar Outlets, Grab and Go and Market Style (Conference) Restaurant- (breakfast buffet, lunch buffet and dinner ala carte and buffet) and Guestroom Floor Pantries.
* Nutritional analysis on most Market and Banquet menu items. All nutritional information to be vetted through the onsite Registered Dietitian. Menus must be designed to take into account the most common specialty dietary needs such as gluten free, dairy free, Vegan, etc…
* Create a comfortable atmosphere to encourage committed and loyal employees.
* Oversee hiring and training programs for food and beverage personnel.
* Develop leadership and management skills in employees.
* Oversee and analyze weekly payroll for department.
* Responsible for corrective action about unsatisfactory performance.
Company
Benchmark Hospitality
Posted
12/01/2018
Type
Full time
Location
Hurst, TX 76054, US