Food & Beverage Director or General Manager
To achieve food & beverage revenue, profit and customer satisfaction goals by developing and implementing a menu that creates a luxury dining experience
- Hotel owners
- Management team
- The local community
|Indicators of Success|
- Achievement of customer satisfaction and loyalty goals
- Achievement of food and beverage revenue, profit and customer satisfaction goals
- Achievement of employee satisfaction and retention goals
- Achievement of the hotel’s financial goals
|Areas of Responsibility|
- To develop and implement business strategies for the hotel that are aligned with the company’s overall mission, vision, values and strategies
- Participate in the development of the hotel’s business strategies.
- Develop and implement strategies for the kitchen that support achievement of the hotel’s goals.
- Monitor status regularly and adjust strategies as appropriate.
- Develop the annual budget in conjunction with the controller and general manager.
- Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
- Deliver the company experience for guests and employees.
- Communicate and reinforce the service vision for the hotel to managers and employees.
- Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
- Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
- Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
- Provide employees with the tools and environment they need to deliver the company experience.
- Develop and implement strategies and practices that support employee engagement.
- Create luxury for the senses by developing and implementing a fine dining experience.
- Research customer preferences and develop a menu that incorporates local foods and flavors in a fine dining experience.
- Seek out sources for fresh food; monitor all produce and meat for freshness.
- Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
- Coordinate service with restaurant and banquet operations.
- Manage the kitchen operation.
- Develop and implement annual budget; monitor actual versus budgeted expenses.
- Recommend menu pricing.
- Oversee the inventory, purchasing and disbursement of all supplies.
- Ensure that proper sanitation practices are followed.
- Recruit and select staff.
- Schedule staff based upon forecasted volumes.
- Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
- Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
- Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
- Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.
- Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
- Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
- Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
- Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
- Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
- Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
|Key Skills and Requirements|
- Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.
- Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
- Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task, and preparing to overcome expected difficulties.
- Six years experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
- Degree from internationally recognized culinary institution preferred.
Hotel Executive Chef.doc