Managing all food and beverage operations, including culinary, restaurant, beverage, and room service, is the core of this management role. The position oversees guest and employee satisfaction, maintains standards, and works to meet or exceed financial goals. It suits a candidate with knowledge of applicable food and beverage laws and regulations, who can develop and implement business plans for the department.
Responsibilities
Develop and manage all financial, employee engagement, and guest satisfaction plans and actions for Food and Beverage departments
Maintain a positive cost management index for kitchen and restaurant operations
Utilize budgets to understand financial objectives
Manage the Food and Beverage departments (not catering sales)
Supervise and manage employees
Manage all day-to-day operations
Understand employee positions well enough to perform duties in employees' absence
Utilize interpersonal and communication skills to lead, influence, and encourage others
Advocate sound financial/business decision making
Demonstrate honesty/integrity
Lead by example
Oversee all culinary, restaurant, beverage, and room service operations
Create and nurture a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service
Provide excellent customer service to all employees
Respond quickly and proactively to employee's concerns
Provide a learning atmosphere with a focus on continuous improvement
Provide proactive coaching and counseling to team members
Encourage and build mutual trust, respect, and cooperation among team members
Monitor and maintain the productivity level of employees
Develop specific goals and plans to prioritize, organize, and accomplish work
Provide the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective
Set clear expectations with the employees and team leaders and verify that appropriate rewards are given if expectations are exceeded
Provide excellent customer service
Respond quickly and proactively to guest's concerns
Understand the brand's service culture
Drive alignment of all employees, team leaders, and managers to the brand's service culture
Set service expectations for all guests internally and externally
Take ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee
Verify all banquet functions are up to standard and exceed guest's expectations
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Tailored applications submitted
Provide services that are above and beyond for customer satisfaction and retention
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Serve as a role model to demonstrate appropriate behaviors
Manage day-to-day operations, drive quality, and verify standards are meeting the expectations of the customers on a daily basis
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
Conduct performance reviews in a timely manner
Promote both Guarantee of Fair Treatment and Open Door policies
Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
Identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others
Develop an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results
Comply with all corporate accounting procedures
Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyze information and evaluate results to choose the best solution and solve problems
Drive effective departmental communication and information systems through logs, department meetings, and property meetings
Requirements
High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area
Benefits
Bonus eligible
About the Company
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as its signature Butler Service. In joining St. Regis, you join a portfolio of brands with Marriott International.
