Directs subordinates accomplish goals and objectives of the operation.
Knowledge about food and beverage service equipment and production practices.
Ensures the proper preparation and service of food and beverages to the satisfaction of guest, Schulte Hospitality Group, health and safety standards.
Review employees' challenges referred from the supervisory staff and follows up as needed. Handle disciplinary problems and counsel employees according to hotel standards.
Creates and develops menu prices, beverage lists and prices, and is responsible for the selection of condiments, linens, uniforms and décor used with the property's facility.
Establishes and maintains effective internal controls within the department.
Purchasing authority for all F & B cost items.
Oversee the proper use of food and supplies to meet budgetary guidelines.
EDUCATION AND EXPERIENCE:
Minimum of High School education, post-high school education preferred
Minimum of 5 year training in food and beverage operations
Bachelors Level and/or Culinary Degree preferred
KNOWLEDGE, SKILLS AND ABILITIES:
Ability to provide legible communication and directions
Familiarity with food and beverage costs controls.
Ability to accurately compute mathematical calculations or employees of organization
Outgoing personality
Ability to communicate effectively verbally
Demonstrated ability to lead a team
Excellent attention to detail
Excellent time management skills
JOB COMPETENCIES:
Drive for Results
Business Acumen
Decision Making
Developing direct reports
Hiring/staffing
Customer Focus
Integrity/Trust
Seniority level
Mid-Senior level
Employment type
Other
Job function
Management and Manufacturing
Industries
Hospitality
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