Director of Food & Beverage

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

Four Points by Sheraton Newark Newark, DE

Company
Four Points by Sheraton Newark
Job Classification
Full Time
Company Ref #
hc.280D525209D4960C
AJE Ref #
576136041
Location
Newark, DE
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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REPORTS TO: General Manager SUPERVISES DIRECTLY: Food & Beverage Bartender, Food Servers, Line Cooks, Stewards Purpose for the Position: To supervise and control the restaurant, bar outlets, and culinary operations to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law. Essential Responsibilities: To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards. Supervise all cooking operations including scheduling, ordering, methods, and portioning. To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks. To ensure that restaurant and kitchen areas are clean and well maintained. Prevent the spoiling and the contamination of foods by enforcing proper sanitation practices and ensuring compliance with hotel policy and local health regulations. To ensure that servers are always correctly and smartly dressed, that they offer professional and courteous service to their customers. To ensure that the bar and restaurant are clean and stocked with the stipulated requirements. To ensure that bartenders are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner. To ensure that room service orders are executed promptly and that they comply with the required standards. To ensure that room service staff is correctly and smartly dressed and serve their customers in a professional and friendly manner. To act as Manager on Duty as required. To ensure that consumable and non-consumable goods are ordered, correctly and stored and issued to the various departments. To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security. To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation. To ensure that company and statutory hygiene standards are maintained in all areas. To attend timely to customer complaints. To ensure the reports and administration requirements are timely submitted. To ensure that the Back of the House Department operates effectively and efficiently. To hold regular performance appraisals with all management staff, indentifying areas for development and training needs, and ensuring that this training is affected. To ensure that the causes of staff grievances are investigated and the appropriate action is taken. To ensure the staff is fully trained in the evacuation process and routes. To ensure that bands and musicians are available when required. To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are timely applied for and that the conditions affecting the issues of a liquor license are not jeopardized. To ensure that regular stock takes are conducted. To prepare and submit on the required format all information necessary for budgeting purposes, timely and accurately. To ensure that an effective table reservation system is in operation. To circulate throughout the restaurant and bars and maintain a high profile with customers and staff. To hold regular staff training meetings. To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation. To attend meetings as required. To carry out or ensure that regular on-the-job-training is taking place to agreed standards. To ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion. To do this kind of work, you must be able to: Read and interpret business records and statistical reports. Use mathematical skills to interpret financial information and prepare budgets. Analyze and interpret established policies. Understand the government regulations covering business operation. Make business decisions based on production reports and similar facts as well as on your own experience and personal opinions. See differences in widths and lengths of lines such as those on graphs. Deal with the general public, customers, associates, union, and government officials with tact and courtesy. Plan and organize the work of others. Change activity frequently and cope with interruptions. Speak and write clearly. Accept full responsibility for managing an activity. Be available on nights, weekends and holidays. Physical Demands: Lifting 20 lbs. maximum and occasionally lifting and/or of objects weighing up to 10lbs. Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing. Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75' or more of the time inside. Math Skills: Requires mathematical development sufficient to be able to: Deal with a system of real numbers: algebraic solution of equations, and probability and statistical inference. Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc. Language Skills: Must have developed language skills to the point to be able to: Read newspapers, periodicals, journals, and manuals. Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style. Participate in discussions and debates. Speak extemporaneously on a variety of subjects. Relationships to Data, People and Things: Data: Coordinating: Determining time, place, and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events. People: Speaking-Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants. Things: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials. Specific Vocational Preparation: Specific vocational training includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the high er job or serving in other jobs. Over 4 years up to and including 10 years. Culinary experience is preferred. (ref. 24008)