Assistant Food and Beverage Director

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POST DATE 9/16/2016
END DATE 10/16/2016

Royal Sonesta Harbor Court Baltimore Baltimore, MD

Company
Royal Sonesta Harbor Court Baltimore
Job Classification
Full Time
Company Ref #
hc.269141
AJE Ref #
576200382
Location
Baltimore, MD
Experience
Entry Level (0 - 2 years)
Job Type
Regular
Education
Bachelors Degree

JOB DESCRIPTION

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The Royal Sonesta Harbor Court is excited to present an Assistant Food and Beverage Director opening. Our 200+, AAA approved Four Diamond hotel overlooks Baltimores picturesque Inner Harbor and short walk from the downtown business district. The all-new Royal Sonesta Harbor Court recently completed an $11 million renovation of its guestrooms, public and meeting space, and is the discriminating choice among Inner Harbor hotels. We offer Explorers restaurant, primary location for breakfast, lunch and dinner, Food is Art. Along with Formula Espresso, In-Room Dining, and 10,000 square feet of meeting and banquet space. Job Summary: Oversee all aspects food and beverage outlet(s) as well as banquet operation on a daily basis and special events by performing the duties personally or through subordinate leaders. Ensure compliance with standards of service and operating procedures. Adhere to federal, state, and local regulations concerning health, safety or other compliance requirements. This position reports directly to the General Manager. Essential Duties & Responsibilities: Oversee day-to-day activities of one or more food and/or beverage outlets. Plan and organize work. Communicate and enforce policies and procedures. Oversee banquet front-of-house operations on a daily basis. Plan and organize work. Communicate and enforce policies and procedures. Ensure proper communication throughout the front-of-house for F&B. Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions. Conduct training for all current and new associates. Ensure that staff members are cross trained in different food and beverage areas in order to maximize efficiencies at all times and based on business demands. Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage in the outlets. Assist in the development and implementation of new menus and local food and beverage marketing programs. Work closely with Outlet leaders in all aspects of day to day activities. Plan the progression and development of leaders within the department guidelines. Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed. Achieve budgeted revenues, control beverage cost, expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s) and banquets. Assist in preparation of the annual operating budget which supports the overall objectives of the food and beverage division. Maintain procedures to (1) ensure the security and proper storage of restaurant and banquet inventory, and equipment. (2) ensure the security of monies, credit and financial transactions. (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories. Ensure that all restaurant and banquet equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs. Work closely with Executive Chef and Executive Sous Chef to identify pertinent concepts and menu design for the outlet(s) and banquets. Conduct meetings to inform staff of special promotions, daily specials, and additional information Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Maintenance and Guest Services. Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction. Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis. Responsible for the hiring, firing, discipline, training and professional development of F&B front-of-house management and employees. Ability to organize multiple projects; manage and prioritize multiple tasks and meet deadlines. Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust and mutual respect. May assist with other duties as assigned. May serve as Manager on Duty Qualifications and Requirements: Bachelors degree (B.A.) from four-year college or university preferably in Hospitality Management; or one to two years related experience and/or training; or equivalent combination of education and experience. A minimum of 2 years restaurant management experience in a full service outlet, fine dining restaurant, or similar setting as well as 2 year experience in the banquet department. Ability to speak English and understand English is required. This job requires ability to perform the following: Carrying or lifting up to 50 pounds moving about the kitchen and cafeteria Handling food, objects, products and utensils Bending, stooping, kneeling Communication skills are utilized a significant amount of time when interacting with others; Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing alibies are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and /or food service permit or valid health/food handler card as Required by local or state government agency. We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status, sexual orientation, gender identify, or any other characteristics required by law.